Spinach Pasta Rolls Recipes

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HOMEMADE SPINACH PASTA



Homemade Spinach Pasta image

Spinach adds a beautiful color and flavor to pasta when introduced to the mix. Getting the blend right can be tricky, but this recipe will show you how.

Provided by The Late Night Gourmet

Categories     Main Dish Recipes     Pasta

Time 1h14m

Yield 2

Number Of Ingredients 5

3 ounces spinach
2 eggs
1 ½ teaspoons extra-virgin olive oil
½ teaspoon kosher salt
2 cups all-purpose flour, or as needed

Steps:

  • Combine water and ice in a bowl. Preheat a skillet over medium heat; add spinach. Cook, stirring continuously, until spinach turns bright green, about 30 seconds. Plunge into ice water bath; remove when spinach is lukewarm. Squeeze out excess moisture with cheese cloth.
  • Combine spinach, eggs, olive oil, and salt in a food processor; blend until smooth. Add flour; blend until dough no longer sticks to the blades, adding flour as needed.
  • Roll dough into a ball; wrap in plastic wrap. Rest at room temperature for 20 minutes.
  • Remove plastic wrap from dough. Transfer to a work surface generously dusted with flour; cut dough into 4 pieces with a sharp knife. Roll out dough with a rolling pin to 1/4-inch thickness; shape into rectangles.
  • Dust pasta maker rollers with flour. Run the dough rectangles through a pasta maker on the widest setting. Repeat rolling dough through rollers, gradually reducing the setting to desired thickness. Change pasta maker's attachment to preferred noodle shape; cut pasta with pasta maker.
  • Bring a large pot of water to a boil. Lower pasta gently into water; use a spoon to keep noodles from sticking together. Cook until pasta is firm but soft, 3 to 6 minutes. Remove from the water with tongs; transfer to a bowl.

Nutrition Facts : Calories 567.7 calories, Carbohydrate 97.3 g, Cholesterol 186 mg, Fat 9.9 g, Fiber 4.3 g, Protein 20.4 g, SaturatedFat 2.3 g, Sodium 585.7 mg, Sugar 0.9 g

FRESH PASTA ROLLATINI WITH SPINACH AND RICOTTA



Fresh Pasta Rollatini with Spinach and Ricotta image

Provided by Giada De Laurentiis

Time 1h10m

Yield 4 to 6 servings

Number Of Ingredients 22

1 cup cake flour
1/2 cup all-purpose flour, plus extra for dusting
2 egg yolks
2 tablespoons extra-virgin olive oil
1/2 teaspoon kosher salt
1/4 to 1/2 cup water, plus extra, as needed
12 ounces frozen spinach, thawed and drained
3 ounces thinly sliced prosciutto, finely chopped
1/2 cup whole milk ricotta cheese
1/3 cup grated Parmesan
1 egg yolk
2 tablespoons extra-virgin olive oil
1 tablespoon unsalted butter, chopped, room temperature
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 egg
1 tablespoon water
Butter, for greasing the baking dish
3 tablespoons unsalted butter, melted
3 tablespoons grated Parmesan
2 cups warm tomato-basil marinara sauce
Special equipment: 2 double layer-thick pieces of cheesecloth, each piece 8 by 16 inches in size, 4 (6-inch) pieces kitchen twine

Steps:

  • For the pasta: In a food processor, pulse together the cake flour, all-purpose flour, egg yolks, olive oil, and salt. With the food processor running, gradually add the water in a steady stream until the mixture forms a ball, adding extra water, 1 tablespoon at a time, if needed. Place the dough on a floured work surface and knead for 2 minutes until smooth. Cut the dough in half and shape into discs. Wrap in plastic wrap and refrigerate for 30 minutes.
  • For the filling: Place the drained spinach in the middle of a clean kitchen towel. Fold the towel in half and squeeze out any excess moisture. Place the spinach in a medium bowl. Add the prosciutto, ricotta cheese, Parmesan, egg yolk, olive oil, butter, salt, and pepper. Using a fork, mix until combined.
  • On a floured work surface, roll out the chilled dough into 2 (8-inch diameter) circles. Place the filling in the center of each circle and, using a spatula, spread evenly over the dough leaving a 1/2 to 3/4-inch border of uncovered dough. In a small bowl, beat the egg and water together until smooth. Using a pastry brush, lightly brush the edges of the dough with the egg mixture. Roll the dough into logs, jellyroll style, and pinch the edges together to seal. Roll each log in the prepared cheesecloth and secure the ends with kitchen twine.
  • Oil a baking sheet. Bring a large pot of salted water to a boil over high heat. Reduce the heat to a simmer. Lower the logs into the water and cook for 15 minutes. Using 2 pairs of tongs to hold the twine, remove the logs, one at a time, and place on the prepared baking sheet until cool enough to handle, about 10 minutes.
  • Preheat the broiler. Butter an 8 by 8-inch flameproof baking dish.
  • Remove the kitchen twine and cheesecloth. Using a sharp knife, cut each log into 12 (1/2-inch thick) slices. Fan the slices in 3 overlapping rows in the prepared baking dish. Using a pastry brush, brush the top of the slices with the melted butter and sprinkle with Parmesan. Broil until golden, 3 to 4 minutes. Serve with warm marinara sauce.

SPINACH LASAGNA ROLL-UPS



Spinach Lasagna Roll-Ups image

One night friends on a tight schedule stopped by. I invited them to stay for dinner, so I needed something I could fix in short order. I created these savory roll-ups, featuring a creamy three-cheese filling. They taste like lasagna but bake in a fraction of the time. -Julia Trachsel Victoria, British Columbia

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 6 servings.

Number Of Ingredients 10

12 uncooked lasagna noodles
2 large eggs, lightly beaten
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
2-1/2 cups whole-milk ricotta cheese
2-1/2 cups shredded part-skim mozzarella cheese
1/2 cup grated Parmesan cheese
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon ground nutmeg
1 jar (24 ounces) meatless pasta sauce

Steps:

  • Preheat oven to 375°. Cook noodles according to package directions; drain. Meanwhile, mix eggs, spinach, cheeses and seasonings., Pour 1 cup pasta sauce into an ungreased 13x9-in. baking dish. Spread 1/3 cup cheese mixture over each noodle; roll up and place over sauce, seam side down. Top with remaining sauce. Bake, covered, 20 minutes. Uncover; bake until heated through, 5-10 minutes longer.

Nutrition Facts : Calories 569 calories, Fat 22g fat (13g saturated fat), Cholesterol 145mg cholesterol, Sodium 1165mg sodium, Carbohydrate 57g carbohydrate (17g sugars, Fiber 5g fiber), Protein 38g protein.

SPINACH ROLLS WITH PUFF PASTRY



Spinach Rolls with Puff Pastry image

A vegetarian version of mini sausage rolls but made with a spinach and feta filling. I used frozen spinach because it was a better buy than fresh at the time but the equivalent amount of fresh spinach, chopped and wilted, would do the job.

Provided by cassandra

Categories     Appetizers and Snacks     Pastries

Time 45m

Yield 36

Number Of Ingredients 9

2 tablespoons vegetable oil
1 clove clove garlic, minced, or more to taste
1 (10 ounce) package frozen chopped spinach, thawed and drained
salt to taste
1 (4 ounce) package crumbled feta cheese
3 sheets frozen puff pastry, thawed
1 egg, beaten
1 tablespoon milk
2 tablespoons sesame seeds

Steps:

  • Heat oil in a skillet over medium heat and cook garlic until fragrant, 1 to 2 minutes. Stir in spinach and cook until warmed through, 3 to 5 minutes; season with salt and mix well. Transfer to a bowl and mix in feta cheese.
  • Preheat oven to 400 degrees F (200 degrees C). Grease 2 baking sheets.
  • Lay 1 sheet of puff pastry on a lightly floured surface and cut in half lengthwise. Roll 1 half out with a rolling pin so it is wide enough to fold twice lengthwise. Mix egg and milk together in a small bowl.
  • Spread 1/6 of the spinach mixture lengthwise in the center of the puff pastry. Roll one side over the filling and brush the other side with egg-milk mixture. Roll over again to seal.
  • Brush top of roll with egg-milk mixture and sprinkle with sesame seeds. Cut roll into 6 small rolls. Repeat with the remaining puff pastry. Place cut rolls onto the prepared baking sheets.
  • Bake in the preheated oven until spinach rolls are puffed up and golden, 20 to 25 minutes.

Nutrition Facts : Calories 132.9 calories, Carbohydrate 9.7 g, Cholesterol 7.4 mg, Fat 9.5 g, Fiber 0.6 g, Protein 2.5 g, SaturatedFat 2.6 g, Sodium 97.1 mg, Sugar 0.4 g

SPINACH PASTA ROLLS



Spinach Pasta Rolls image

This recipe goes back years, and I make it quite often still, it is wonderful to serve for a dinner party. I make this dish using recipe#136292, make the sauce a day ahead to save time, also saute the spinach and garlic well in advance to save time. Although I am a garlic-lover I have to say that this is one of those very few recipes that I suggest not to use more than 2 teaspoons minced garlic otherwise it will overpower all the other ingredients. Also if you want, omit the mozzeralla cheese in the filling, and just sprinkle it on top, but I like it better with it added. You can double the complete recipe to make 16 lasagna rolls, and bake it in a 13 x 9-inch baking dish, I strongly suggest you double the recipe, these are so good!

Provided by Kittencalrecipezazz

Categories     Savory

Time 1h45m

Yield 8 lasagna rolls

Number Of Ingredients 11

1 (10 ounce) package frozen spinach, thawed and well drained (squeeze out any moisture with hands)
2 teaspoons fresh minced garlic (or to taste)
2 cups ricotta cheese
1/2 cup grated parmesan cheese
1 egg, slightly beaten
1 cup grated mozzarella cheese
1/2 teaspoon dried parsley flakes (or use 1 tablespoon fresh chopped parsley)
salt and pepper
3 cups pasta sauce (I use my Kittencal's Marinara Pasta Sauce (Vegetarian) for this)
2 cups grated mozzarella cheese (can use more or less)
8 lasagna noodles (cooked to el dente, drained and tossed with oil, then layed flat on a sheet)

Steps:

  • Grease an 8 x 8-inch baking dish.
  • Boil lasagna noodles in a large pot of boiling water; drain and toss liberally with oil, then place noodles flat on a large oiled sheet (this can be done well in advance, cover the cooked noodles and refrigerate until ready to use).
  • Heat oil in a medium skillet over medium-high heat.
  • Add in the drained spinach and garlic; cook until tender (about 4-5 minutes; cool.
  • In a bowl combine cooled spinach/garlic mixture, ricotta cheese, Parmesan, egg, mozzarella cheese, parsley, salt and pepper; mix well to combine.
  • Spread about 1 cup pasta sauce in the bottom of the dish.
  • Spread about 1/3-cup ricotta filling over the complete noodle.
  • Carefully roll up starting at the short end.
  • Arrange seam-side down in the prepared baking dish.
  • Repeat with all remaining noodles.
  • Top with more sauce.
  • At this point you can cover and refrigerate up to 24 hours in advance, just bring down to almost room temperature before baking.
  • Sprinkle with grated Parmesan cheese.
  • Bake in for 25 minutes, remove from oven and sprinkle with mozzarella cheese, then place back in the oven for another 20 minutes.

SPINACH LASAGNE ROLLS



Spinach Lasagne Rolls image

Provided by Isabella DeFazio

Categories     Pasta     Bake     Vegetarian     Kid-Friendly     Father's Day     Dinner     Mozzarella     Parmesan     Ricotta     Spinach     Bon Appétit     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher     Small Plates

Yield Serves 4 to 6

Number Of Ingredients 10

1 tablespoon olive oil
1 10-ounce package leaf spinach, thawed, drained, chopped
1 15-ounce container ricotta cheese
1/2 cup grated Parmesan
1 egg, beaten to blend
1 tablespoon chopped Italian parsley
Salt and pepper
2 cups prepared spaghetti sauce
8 lasagne noodles, freshly cooked
1 1/4 cups grated mozzarella

Steps:

  • Preheat oven to 350°F. Heat oil in heavy medium skillet over medium-high heat. Add spinach and cook until tender, about 4 minutes. Cool. Combine spinach, ricotta, Parmesan, egg and parsley in large bowl. Season with salt and pepper. Spread 1 cup spaghetti sauce over bottom of 8-inch square baking dish. Pat 1 lasagne noodle dry with paper towel. Set on waxed paper sheet. Spread about 1/3 cup ricotta mixture over noodle. Carefully roll up noodle, starting at 1 short end, to enclose filling. Arrange seam side down in prepared dish. Repeat with remaining noodles. Top with remaining 1 cup sauce. Sprinkle with mozzarella. (Can be prepared 1 day ahead. Cover tightly and refrigerate. Bring to room temperature before continuing.) Bake until cheese melts, about 45 minutes.

SPINACH AND CHEESE LASAGNA ROLLS



Spinach and Cheese Lasagna Rolls image

These Italian-inspired roll-ups from Cindy Romberg of Mississauga, Ontario are fast and fun to make. They may look elegant, but they are also very kid-friendly.

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 6 servings.

Number Of Ingredients 7

1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 cup shredded part-skim mozzarella cheese
1 cup 2% cottage cheese
3/4 cup grated Parmesan cheese, divided
1 large egg, lightly beaten
6 lasagna noodles, cooked and drained
1 jar (24 ounces) marinara sauce

Steps:

  • In a small bowl, combine the spinach, mozzarella, cottage cheese, 1/2 cup Parmesan cheese and egg. Spread a heaping 1/3 cupful over each noodle. Roll up; place seam side down in a 9-in. square baking dish coated with cooking spray. Cover and refrigerate overnight. , Remove from the refrigerator 30 minutes before baking. Pour marinara sauce over roll-ups. , Cover and bake at 350° for 33-38 minutes or until bubbly. Sprinkle with remaining Parmesan cheese.

Nutrition Facts : Calories 301 calories, Fat 11g fat (5g saturated fat), Cholesterol 56mg cholesterol, Sodium 963mg sodium, Carbohydrate 33g carbohydrate (9g sugars, Fiber 4g fiber), Protein 18g protein.

SPINACH PASTA RECIPE BY TASTY



Spinach Pasta Recipe by Tasty image

Here's what you need: olive oil, spinach, all-purpose flour, salt, water, vegetable, pesto, fresh basil

Provided by Rachel Gaewski

Categories     Dinner

Yield 2 servings

Number Of Ingredients 8

1 tablespoon olive oil
5 oz spinach
2 cups all-purpose flour
1 tablespoon salt, plus ¼ teaspoon, divided
2 tablespoons water
vegetable, roasted, for serving
pesto, for serving
fresh basil, for serving

Steps:

  • Bring a large pot of water to a boil.
  • In a large saucepan, heat the olive oil over medium heat. Once the oil begins to shimmer, add the spinach and cook for 5 minutes, or until wilted.
  • Add the spinach to a food processor and process until finely chopped.
  • While processing the spinach, spoon the flour in a little bit at a time until a crumbly dough forms.
  • While continuing to process, add ¼ teaspoon of salt. Then, add 1 tablespoon of water at a time until dough comes together (the amount of water necessary will vary depending on how wet the spinach is).
  • Remove the dough from the food processor and knead on a floured surface to form into a ball.
  • With a rolling pin, roll dough out into an oval, about 18 inches (46 cm) long by 12 inches (30 cm) wide, and ¼-inch (6 mm) thick.
  • With a knife or pizza cutter, cut the dough into even strips about ½ inch (1 cm) wide.
  • Roll the strips into thick noodles.
  • Once the water is boiling, add 1 tablespoon of salt and drop in the pasta.
  • Cook the pasta for 3-5 minutes, or until the noodles float to the top. Drain.
  • Toss with roasted vegetables and pesto and top with basil.
  • Enjoy!

Nutrition Facts : Calories 591 calories, Carbohydrate 110 grams, Fat 8 grams, Fiber 5 grams, Protein 16 grams, Sugar 0 grams

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From pastagrannies.com


SPINACH & SAUSAGE STUFFED PASTA ROLLS - 100 DAYS OF REAL FOOD
2019-03-11 Preheat oven to 425 degrees F. In a medium skillet, cook the sausage while breaking it up with a spoon, until browned and no longer pink, 5 to 6 minutes. Drain and discard fat, add in the marinara sauce, and heat it all the way through. Leave simmering on the stove until ready to use. In a large bowl, mix together the ricotta, mozzarella, 3/4 ...
From 100daysofrealfood.com


SPINACH AND RICOTTA ROLLS - CASUALLY PECKISH
2021-07-13 In a large bowl, combine spinach and ricotta filling and mix until well combined. Taste and adjust for seasoning. To assemble the rolls, cut each puff pastry sheet with a sharp knife by half, into two long rectangles. Spread ¼ of the filling onto each rectangle sheet in a log form, lengthways.
From casuallypeckish.com


HOW TO MAKE SPINACH NOODLES (GREEN PASTA DOUGH) - ALPHAFOODIE
2021-04-20 Bring a large pot of salted water to a boil and add the spinach noodles, stirring to stop them from sticking. Cook the spinach noodle until al dente. This should only take 1:30-3:00 minutes (usually 1-2 minutes longer if using frozen spinach pasta and 2-4 minutes longer if using the dried pasta).
From alphafoodie.com


CHEESE AND SPINACH PASTA ROLL-UPS RECIPE
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From vegetariantimes.com


SPINACH & RICOTTA FILLED PASTA ROLLS - FLOUR & FIG
2020-12-11 5. Place all the ingredients - the mushrooms, onions, sausage, the drained cooked spinach, the drained ricotta, Parmesan cheese, garlic, eggs, salt, pepper, nutmeg and flour in your food processor and using the "pulse" button, process in a few bursts to completely combine the mixture into a smooth filling. 6.
From flourfig.com


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