Ricotta-Spinach Rolls with Basil Cream Sauce

Rotolini di Pasta Fresca con Formaggi e Salsa

Cooking time - 25 minutes

Salt and freshly ground pepper

8 ounces gresh Lasagna noodles

8 ounces riotta

2 Tablespoons freshly grated Parmidiano-Reggiano

1 10-oz. package of frozen chopped spinach, defrosted and squeezed of excess liquid

1 Egg

1 Tablespoon extra-virgin olive oil

Butter

1/4 Cup Heavy Cream

4 Tablespoons roughly chopped basil

2 Plum tomatos, diced

Preheat oven to 350°. Bring a large pot of water to a boil. Add the salt and lasagna noodles and cook for 1 minute. Drain on clean dishtowels and cut noodles in half.

In a bowl, combine the ricotta, Parmigiano, spinach, egg and olive oil. Season with salt and pepper, mix well. Spread mixture thinly on pasta sheets and roll them up. Cut each roll inro 1 1/2 inch pieces and place them, seam side down in a buttered baking dish. Place in the oven and bake for 10 minutes.

in a blender, place the cream and basil, purée until smooth. Season with salt and pepper and spoon onto plates. Top with the pasta rolls and garnish with the tomatoes.

SERVES 4

This made about 24 rolls which, if you serve each person 8 pieces*, works out to serving 3 instead of 4. Allow yourself more time to make this. Working with the pasta takes time and I baked the rolls 25 minutes in effort to get the ends to brown a little like the rolls in the picture. I also brushed a little butter and olive oil on the pasta in effort to keep it from drying out. The rolls don't melt and they would bake better if they were on a baking sheet, separated a little like cookies; 4 pieces that didn't fit into the baking dish were put on a pie plate and baked, separated like cookies, and they did begin to get a toasted edge. (This might be something to make ahead and freeze. From the frozen state they could be baked 25-30 minutes while you make the sauce and dice the tomatoes.)

* as in the magazine picture. ( Cucina Italiana April 2004, p. 28)