SPINACH AND RICOTTA LASAGNA ROLLS

Spinach and Ricotta Lasagna Rolls image

These lasagna rolls with ricotta and spinach are a tasty alternative to homemade lasagna. If you can find some fresh pasta dough, they won't require much work. [Recipe originally submitted to Allrecipes.it]

Provided by MariaGiovene

Categories World Cuisine Recipes European Italian

Time 1h35m

Yield 6

Number Of Ingredients 15

Previous Next

Ingredients

2 ½ cups all-purpose flour
3 eggs
1 ½ tablespoons olive oil
½ teaspoon salt
1 bunch fresh spinach
2 tablespoons water
2 tablespoons grated Parmesan cheese
1 tablespoon unsalted butter
1 clove garlic, crushed
1 (7 ounce) container ricotta cheese
1 teaspoon ground nutmeg
salt and ground black pepper to taste
3 ½ tablespoons butter
6 fresh sage leaves
3 tablespoons grated Parmesan cheese

Steps:

Place flour on a work surface and make a well in the center. Add eggs, olive oil, and 1/2 teaspoon salt. Beat eggs using a fork, progressively incorporating the surrounding flour to make a sticky dough. Grease your hands with some oil and knead dough for 10 minutes into a smooth and soft ball. Wrap in plastic wrap and refrigerate for 30 minutes.
Combine spinach and water in a skillet over medium heat and cook until spinach is wilted, about 5 minutes. Drain spinach in a sieve and squeeze out as much liquid as possible. Return spinach to the skillet. Add Parmesan cheese, 1 tablespoon butter, and garlic; cook for 3 to 5 minutes. Discard garlic and allow spinach to cool.
Chop cooled spinach and combine with ricotta, nutmeg, salt, and pepper.
Roll out pasta dough on a clean work surface into a very thin rectangle. Spread spinach filling on top, leaving a 1/2-inch border on all 4 sides. Roll up dough from the long side and seal well on the edges so filling won't leak out.
Soak a large piece of parchment paper in water and squeeze out well. Wrap lasagna roll with the damp parchment paper and tie up the ends like a piece of candy.
Bring a large pot of lightly salted water to a boil. Cook lasagna roll in the boiling water for about 12 minutes. Drain. Discard parchment paper and let cool slightly. Slice the roll into 1/2-inch pieces and place in a casserole dish.
Preheat the oven to 350 degrees F (175 degrees C).
Melt 3 1/2 tablespoons butter in a skillet over medium heat until it starts to foam. Add sage leaves and coat with butter. Cook for 1 minute; remove sage leaves. Drizzle butter over lasagna roll pieces in the casserole dish and sprinkle with Parmesan cheese.
Bake in the preheated oven until golden, about 10 minutes.

Nutrition Facts : Calories 411.6 calories, Carbohydrate 44.3 g, Cholesterol 129.7 mg, Fat 19.2 g, Fiber 2.8 g, Protein 15.6 g, SaturatedFat 9.3 g, Sodium 453.4 mg, Sugar 0.9 g