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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.
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