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Name: Spinach and Cheese Pasta
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 48
Cuisine: American
Ingredients: 2 c Parmesan cheese; finely; 6 Pasta; cooked sheets; 10 Egg; 24 sl Prosciutto; thinly shaved; 1 lb Spinach leaves; blanched; 2 1/2 lb Cream cheese; room; 1 c Scallions; finely minced; 2 tb Garlic; pureed; Chicken stock; unsalted; 1 c Flat-leaf parsley; finely

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INGREDIENTS

2 c Parmesan cheese; finely
6 Pasta; cooked sheets
10 Egg
24 sl Prosciutto; thinly shaved
1 lb Spinach leaves; blanched
2 1/2 lb Cream cheese; room
1 c Scallions; finely minced
2 tb Garlic; pureed
Chicken stock; unsalted
1 c Flat-leaf parsley; finely

Servings

INSTRUCTIONS

COMBINE CHEESE,EGGS,PARSLEY,SCALLIONS AND GARLIC IN A MIXING BOWL COVER AND CHILL FOR 2 HOURS SPREAD 1-1/2 CUPS CHEESE MIXTURE ONTO A SHEET OF PASTA, SPREADING EVENLY AND LEAVING 1/2 INCH BORDER ALL AROUND ROLL UP THE PASTA AS FOR A JELLY ROLL WRAP IN A 14x16-INCH PIECE OF DOUBLE THICK CHEESECLOTH TIE EACH END SECURELY WITH STRING REPEAT WITH REMAINING SHEETS OF PASTA AND FILLING FILL A HOTEL PAN 2/3 TO 3/4 WITH HOT WATER OR CHICKEN STOCK PLACE OVER A MODERATE FLAME AND BRING TO THE BOIL REDUCE FLAME TO A BARE SHIMMER ADD PASTA ROLLS AND HEAT FOR 10 MINUTES REMOVE FROM PAN AND ALLOW TO COOL FOR 15 MINUTES CUT INTO EQUAL PORTIONS ARRANGE CUT-SIDE UP, ONTO INDIVIDUAL APPETIZER PLATES SERVE WARM OR AT ROOM TEMPERATURE, MOISTENED WITH TOMATO SAUCE AS DESIRED Posted to MC-Recipe Digest V1 #172 Date: Sun, 28 Jul 1996 19:45:56 -0400 From: TheCookie@aol.com

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Spinach and Cheese Pasta

2 c Parmesan cheese; finely
6 Pasta; cooked sheets
10 Egg
24 sl Prosciutto; thinly shaved
1 lb Spinach leaves; blanched
2 1/2 lb Cream cheese; room
1 c Scallions; finely minced
2 tb Garlic; pureed
 Chicken stock; unsalted
1 c Flat-leaf parsley; finely

COMBINE CHEESE,EGGS,PARSLEY,SCALLIONS AND GARLIC IN A MIXING BOWL COVER AND  CHILL FOR 2 HOURS SPREAD 1-1/2 CUPS CHEESE MIXTURE ONTO A SHEET OF PASTA,  SPREADING EVENLY AND LEAVING 1/2 INCH BORDER ALL AROUND ROLL UP THE PASTA  AS FOR A JELLY ROLL WRAP IN A 14x16-INCH PIECE OF DOUBLE THICK CHEESECLOTH  TIE EACH END SECURELY WITH STRING REPEAT WITH REMAINING SHEETS OF PASTA AND  FILLING FILL A HOTEL PAN 2/3 TO 3/4 WITH HOT WATER OR CHICKEN STOCK PLACE  OVER A MODERATE FLAME AND BRING TO THE BOIL REDUCE FLAME TO A BARE SHIMMER  ADD PASTA ROLLS AND HEAT FOR 10 MINUTES REMOVE FROM PAN AND ALLOW TO COOL  FOR 15 MINUTES CUT INTO EQUAL PORTIONS ARRANGE CUT-SIDE UP, ONTO INDIVIDUAL  APPETIZER PLATES SERVE WARM OR AT ROOM TEMPERATURE, MOISTENED WITH TOMATO  SAUCE AS DESIRED  Posted to MC-Recipe Digest V1 #172    Date: Sun, 28 Jul 1996 19:45:56 -0400    From: TheCookie@aol.com

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Nutrition

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Serving Size: 1 Serving (43g)
Recipe Makes: 48 Servings

Calories: 15
Calories from Fat: 9 (60%)

Amt Per Serving		% DV

	Total Fat 1g	1 %
	Saturated Fat 0.3g	2 %
	Monounsaturated Fat 0.4g
	Polyunsanturated Fat 0.1g
Cholesterol 44.1mg		14 %
Sodium 14.6mg		1 %
Potassium 14mg		0 %
Total Carbohydrate 0.1g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 0.1g
Protein 1.3g		2 %
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: 15

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