Spinach and Ricotta Lasagna Rolls Popular Recipes

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Spinach and Ricotta Lasagna Rolls

"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]"

Ingredients :

• Pasta Dough:
• 2 1/2 cups all-purpose flour
• 3 eggs
• 1 1/2 tablespoons olive oil
• 1/2 teaspoon salt
• Filling:
• 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
• Sauce:
• 3 1/2 tablespoons butter
• 6 fresh sage leaves
• 3 tablespoons grated Parmesan cheese

Instructions :

Prep : 30M	Cook : 6M	Ready in : 1H35M

• 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.

Notes :

• You can make 2 smaller rolls instead of the 1 large roll if preferred.

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