Fresh Pasta Roll Filled with
Sausage and Spinach
By Chef Daniel Patino, California Culinary Academy Student

Servings: 6

Sauce Ingredients:
1/4 cup Unsalted Butter
3 tbls. All-Purpose Flour
2 cup Milk
6 tbls. Marinara Sauce

Pasta Roll Ingredients:
1 cup Unbleached All-Purpose Flour
1/2 cup Semolina
2 Eggs
1 -2 tbls. Water
2 tbls. Milk (for brushing)
2 tbls. Olive Oil
TT Salt

Topping:
1/2 cup Parmesan Cheese (freshly grated)

Filling Ingredients:
8 bunches Fresh Spinach
3 tbls. Olive Oil
1 Onion (finely chopped)
2 1/2 Ib. Mushrooms (finely chopped)
3 1/4 Ib. Mortadella (Italian Pork Sausage) (finely chopped)
2 cups Ricotta Cheese
2 Whole Eggs
2 Egg Yokes
1 1/4 cup Parmesan Cheese (freshly grated)
1/4 tspn. Nutmeg (freshly grated)
TT Salt and Freshly Ground Pepper

Procedure:
1. For sauce: Melt butter in a medium saucepan overheat until foamy. Add flour and cook, whisking for two minules. The mixture should bubble but not change color.

2. Add milk and whisk, over medium heat until thickened, about 5 minutes. Add marinara sauce and continue to stir until blended. Remove from heat and cover with plastic wrap or dab with a small piece of butter to preven skim from forming. Set aside.

3. For filling: Remove spinach stems and rinse leaves thoroughly. Steam spinach in a pot over medium heat until cooked, about 2 minutes. Pour cold water over spinach to stop the cooking process. Wring out spinach in a kitchen towel to remove all excess moisture. Chop spinach with a knife,

4.Heat olive oil on lower medium heat. Add onions and saute, stirring occasionally for 3 minute to cook until soft. Remove to a medium bowl.

5. Add mortadella, spinach, and remaining filling ingredients and blend well. Season to taste with salt and pepper and set aside.

6. For pasta roll: Make pasta dough, divide in half, and proceed as directed for using pasta machine. Roll out each sheet on second-thinnest setting. Lay across a pasta rack or flat table to dry for 5-10 minutes.

7. Place both pasta sheets, one beside the other, on work surface and roll dough out so that the two pieces stick together and roll becomes a bit larger.

8. Let pasta sheet resi for 10 minutes too partially dry.

9. Boil a generous amount of salted water in pan. Add olive oil to water.

10. Prepare a large bowl of ice water and add salt to it.

11. Place pasta sheet in boiling water for 30 seconds. Do not fold sheets over when immersing it in the water. Remove from water and carefully put in ice bath. Let cool for two minutes,

12. Preheat over to 350 degrees F. Wet a large kitchen towel and spread it out on a board. Place pasta sheet on cloth and let resi for 10 minutes. Even out ends and edges with shape knife or pizza cutter. The width should be 12 inches and length should be 6 inches.

13. Spread filling evenly over sheet of pasta, leaving a 3/4-inch borders on all four sides.

14. Carefully and gently roll up the sheet with the aid of the cloth.

15. Place the roll in a buttered baking dish. Spoon enough sauce over roll to cover and sprinkle with Parmesan cheese.

16. Bake for 25 minutes, or until lop is lightly golden. Remove from oven and allow cooling 10 minutes in pan.

17. To serve: slice and place on a serving plate. Additional sauce may be serve on the side.

Marinara Sauce

Ingredients:
2 cup Water
2 tbls. Olive Oil
4 Bay Leaves
1 medium Onion (finely chopped)
3 tbls. chopped Fresh Basil
12 oz. Merlot Wine
2 tbls. Fresh Thyme
2 Ibs. Tomatoes (peeled and coarsely chopped)
2 medium cloves of Garlic (finely minced)
1 (15oz.) cans Tomato Paste
TT Salt and Fresh Pepper

Procedure:
1. In a medium stainless-steel saucepan, heat oil. Add onion and saute over medium heat until soft. Add wine and reduce by to acec. (Not quite evaporated, reduce by 95 percent).

2. Addremainingingredients, partially coverandsimmerforl hour, stirring occasionally. Remove bay leafs and taste for seasonings.