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Rottolo de Spinaca's F Aug 1993

This Rottolo de Spinaca S F Aug 1993 recipe uses Flour, Oil, Water, Grated Parmesan Cheese, and Ricotta Cheese. Save it, add the ingredients to your shopping list, and cook it tonight.

Illustrative photo

Ingredients

• 1 cup
• 1 tbsp
• 4 tbsp
• 1/2 cup
• 1/2 cup
• 1/2 cup

Method (preview)

1. 1

   1. Place flour in a bowl make a well in the center and pour in water,egg and oil.Stir with fork and then with hands

2. 2

   2. Turn dough onto a lightly floured surface and knead 10 minutes, until soft and smooth.

3. 3

   3. Place into a bowl,oil dough, cover with a dampened cloth and let stand 1 hour.

4. 4

   4. Roll out dough on a floured surface, as thin as possible. Turning and sprinkling with flour as you go.

5. 5

   5. Spread 1/2 " filling on stretched dough,1 ″ away from edges.

6. 6

   6. Roll up dough, jelly roll fashion, closing the edges by pressing them.

7. 7

   7.Wrap roll in a cheese cloth and tie edges with a string.

8. 8

   8. Place it in a very large pan of boiling salted water.

9. 9

   9. Simmer 20 minutes

10. 10

    Filling 1.Cook onions in oil until transparent.

11. 11

    2. Stir in walnuts and cooked spinach. Season.

12. 12

    3.Add basil. Turn off heat.Let cool.

13. 13

    4 Stir in cheeses.

14. 14

    Once roll is cooked, drain it.Let cool, slice and place slices in a baking dish.

15. 15

    Pour tomato sauce on top

16. 16

    Sprinkle parmesan and bake 20 to 30 minutes..