Rotolo Di Pasta Ripieno Recipes
ROTOLO DI PASTA RIPIENO
Australian Gourmet Traveller Italian recipe for rotolo di pasta ripieno.
Provided by Lisa Featherby
Categories Main
Time 1h
Yield Serves 6
Number Of Ingredients 2
Steps:
- Place flour in a bowl and make a well in the centre, crack eggs into well, then mix with a fork until a dough starts to form.
- Turn dough onto a lightly floured surface and knead until smooth and elastic (3-5 minutes). Wrap in plastic wrap and set aside to rest (30 minutes-1 hour). Meanwhile, prepare chicory, spinach and ricotta filling.
- Divide dough into three and, working with one piece at a time, feed and roll through the rollers of a pasta machine at the widest setting until dough is smooth and silky, then fold and roll, reducing settings notch by notch, until dough is 5mm thick. Place pasta sheet onto a floured surface and repeat with remaining dough, overlapping sheets slightly to form one large rectangle.
- Scatter filling over pasta, leaving a 3cm space at the end.
- Roll pasta away from you to form a log.
- Wrap rotolo in a fine-weave tea towel and tie securely at intervals with kitchen string.
- Cook rotolo in a very wide saucepan or fish kettle of simmering water over medium heat until cooked through (30 minutes).
- Carefully remove from pan, unwrap, thickly slice and serve with marjoram and thyme brown butter.
Nutrition Facts : ServingSize Serves 6
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