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Name: Rottolo De Spinaca S F Aug 1993
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: 1/2 c Mozzarella cheese; finely; 4 lg Basil leaves; finely chopped; 1 Egg; 2 c Spinach; cooked and chopped; 4 tb Water; 1/2 Onion finely chopped; 1 tb Vegetable oil; 1/2 c Grated Parmesan cheese; 1 pn Nutmeg; 1 c Flour (or more); salt and pepper to taste; 1/2 c Ricotta cheese; 1 c Walnuts; finely chopped

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INGREDIENTS

1/2 c Mozzarella cheese; finely
Filling
4 lg Basil leaves; finely chopped
1 Egg
2 c Spinach; cooked and chopped
4 tb Water
1/2 Onion ; finely chopped
1 tb Vegetable oil
1/2 c Grated Parmesan cheese
1 pn Nutmeg
Pasta Dough
1 c Flour (or more)
salt and pepper ; to taste
1/2 c Ricotta cheese
1 c Walnuts; finely chopped

Servings

INSTRUCTIONS

Dough 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. Turn dough onto a lightly floured surface and knead 10 minutes, until soft and smooth. 3. Place into a bowl ,oil dough, cover with a dampened cloth and let stand 1 hour. 4. Roll out dough on a floured surface, as thin as possible. Turning and sprinkling with flour as you go. 5. Spread 1/2 " filling on stretched dough,1" away from edges. 6. Roll up dough, jelly roll fashion, closing the edges by pressing them . 7.Wrap roll in a cheese cloth and tie edges with a string. 8. Place it in a very large pan of boiling salted water. 9. Simmer 20 minutes Filling 1.Cook onions in oil until transparent. 2. Stir in walnuts and cooked spinach. Season. 3.Add basil. Turn off heat.Let cool. 4 Stir in cheeses. Once roll is cooked, drain it.Let cool, slice and place slices in a baking dish. Pour tomato sauce on top Sprinkle parmesan and bake 20 to 30 minutes.. NOTES : I have slightly altered Ms Esposito recipe Recipe by: Mary Ann Espositos Show Posted to MC-Recipe Digest V1 #762 by Leon & Miriam Posvolsky on Aug 28, 1997

NOTES

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Rottolo De Spinaca S F Aug 1993

1/2 c Mozzarella cheese; finely
 Filling
4 lg Basil leaves; finely chopped
1 Egg
2 c Spinach; cooked and chopped
4 tb Water
1/2 Onion finely chopped
1 tb Vegetable oil
1/2 c Grated Parmesan cheese
1 pn Nutmeg
 Pasta Dough
1 c Flour (or more)
 salt and pepper to taste
1/2 c Ricotta cheese
1 c Walnuts; finely chopped

Dough 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. Turn dough onto a  lightly floured surface and knead 10 minutes, until soft and smooth. 3.  Place into a bowl ,oil dough, cover with a dampened cloth and let stand 1  hour. 4. Roll out dough on a floured surface, as thin as possible. Turning  and sprinkling with flour as you go. 5. Spread 1/2 " filling on stretched  dough,1" away from edges. 6. Roll up dough, jelly roll fashion, closing the  edges by pressing them . 7.Wrap roll in a cheese cloth and tie edges with a  string. 8. Place it in a very large pan of boiling salted water. 9. Simmer       20    minutes    Filling 1.Cook onions in oil until transparent. 2. Stir in walnuts and  cooked spinach. Season. 3.Add basil. Turn off heat.Let cool. 4 Stir in  cheeses.    Once roll is cooked, drain it.Let cool, slice and place slices in a baking  dish. Pour tomato sauce on top Sprinkle parmesan and bake 20 to 30  minutes..    NOTES : I have slightly altered Ms Esposito recipe    Recipe by: Mary Ann Espositos Show Posted to MC-Recipe Digest V1 #762 by  Leon & Miriam Posvolsky <miriamp@pobox.com> on Aug 28, 1997

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Nutrition

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Serving Size: 1 Serving (292g)
Recipe Makes: 1 Servings

Calories: 453
Calories from Fat: 280 (62%)

Amt Per Serving		% DV

	Total Fat 31.1g	41 %
	Saturated Fat 12.7g	63 %
	Monounsaturated Fat 12.6g
	Polyunsanturated Fat 3.9g
Cholesterol 271.6mg		84 %
Sodium 764.2mg		26 %
Potassium 333.6mg		9 %
Total Carbohydrate 13g		4 %
	Dietary Fiber 1g	4 %
	Sugars, other 12g
Protein 30.5g		44 %
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.

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Calories per serving: 453

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