Try this Pasta Pinwheel Rolls With Creamy Tomato Sauce recipe, or contribute your own.
Suggest a better descriptionBring a huge pot of salted water to a boil. Drop pasta in and cook for about 2 minutes. The cooking time is going to differ due to the varying thicknesses of pasta sheets. Test yours several times to allow it to cook--AL DENTE! Remove sheets from water and rinse off--handle carefully--then place on sheets of plastic wrap. Blot top of sheet w/paper towel and cover the pasta w/ prosciuttos in 1 layer. Spread the spinach/cheese mixture over the prosciuttos and roll up with the 6" side. Use the plastic wrap to assist you in rolling it tightly and then wrap the roll in the plastic wrap and refrigerate until you are ready to use. This sauce is made by combining liquids and reducing them in different stages. It is delicious and worth the time. Its also very easy to do. Melt butter in large skillet and saute?onions until they begin to brown (dont let them burn) Add wine to skillet, bring mixture to a boil and reduce liquid to about 1/4 cup. Add chicken stock and return mixture to a boil. Reduce this mixture until there is about 1/2 cup. Squeeze the drained tomatoes through your fingers to break them up and add them to the reduced liquids in the skillet, bring to a boil and reduce to low heat and simmer for about 30 minutes, watching carefully and stirring frequently. Add heavy cream, continue cooking slowly for 10 minutes. Taste, adjust seasoning with salt and pepper. ASSEMBLY: Remove pasta rolls from plastic wrap and---> put in to skillet with the sauce. REMEMBER: The pasta is completely cooked. You only want to heat it thoroughly in the sauce. When it is heated, cut off each end of the roll to make it even. Then cut roll into 3 equal pcs. To serve, place pool of sauce on bottom of plate and put 2 or 3 pcs of pasta roll on each plate, with the pinwheel side up. Sprinkle w/grated cheese if you like it. Per serving: 307 Calories (kcal); 15g Total Fat; (48% calories from fat); 9g Protein; 29g Carbohydrate; 54mg Cholesterol; 604mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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Serving Size: 1 Serving (398g) | ||
Recipe Makes: 8 servings | ||
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Calories: 187 | ||
Calories from Fat: 122 (65%) | ||
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Amt Per Serving | % DV | |
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Total Fat 13.5g | 18 % | |
Saturated Fat 8g | 40 % | |
Monounsaturated Fat 4.1g | ||
Polyunsanturated Fat 0.7g | ||
Cholesterol 44.4mg | 14 % | |
Sodium 240.9mg | 8 % | |
Potassium 208.3mg | 5 % | |
Total Carbohydrate 8.4g | 2 % | |
Dietary Fiber 0.5g | 2 % | |
Sugars, other 7.9g | ||
Protein 7g | 10 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 187
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