Ricotta and spinach pasta roll

Ingredients for 6 people
PASTA
400 g Italian '00' flour
4 eggs
Salt
FILLING
500 g boiled spinach
400 g ricotta
100 g Parmigiano
2 eggs
Salt and pepper
DRESSING
Melted butter
Extra virgin olive oil
2 garlic cloves
Sage
Parmigiano
Tomato sauce

I make pasta with a mixer, or by hand, adding flour and eggs.

I knead with the hook until combined.

I finish on the work surface, form a ball, wrap and rest at least half an hour.

I boil spinach in salted water, squeeze and chop. Sauté with butter for extra flavour if desired, then put with ricotta in a bowl.

I add eggs.

Then Parmigiano, salt and pepper.

I combine thoroughly.

I put rested dough on a floured surface.

I roll towards a rectangle, flouring underneath to prevent sticking.

I roll larger. I made one roll because I have a large fish pan; make 2 smaller rolls if needed.

I roll about 2 mm thick.

I spread spinach mixture evenly across the surface.


I roll fairly tightly from the bottom.

I form an even log and seal seam and ends.


I wrap in a clean thin cotton towel.

I tie ends and several points with kitchen string, not too tightly.

I gently place in boiling salted water and simmer covered about 1 hour.

I remove the roll from the towel.

I emulsify melted butter with oil, 2 garlic cloves, sage and a couple of tablespoons cooking water. I pour some into a baking dish and slice the roll about 1 cm thick.


I arrange all slices, add remaining butter and grated grana.

I bake at 200°C until coloured and serve with tomato sauce prepared with chilli, oil, garlic and salt.