Spinach-ricotta-roll

20/01/2014 - Ingredients:

- 500 g spinach
- 200 g ricotta Fiordilatte
- 100 g Parmigiano Reggiano aged 36 months
- Salt from Trapani
- 300 g of organic flour
- 2 Eggs
- 1/2 glass of water
- Butter "Agricola Frascio"
- Sage

Articolo tratto da: Anne to London

Ingredients:

- 500 g spinach
- 200 g ricotta Fiordilatte
- 100 g Parmigiano Reggiano aged 36 months
- Salt from Trapani
- 300 g of organic flour
- 2 Eggs
- 1/2 glass of water
- Butter "Agricola Frascio"
- Sage

Cook the spinach for 5 minutes, drain and squeeze well. Chop with a knife. Add the ricotta and grated parmesan and mix well.

Mix the flour, eggs, water and salt to a soft dough. Let rest for 30 minutes.

Roll out the dough 2 mm thick. Spread the filling over the entire surface of the dough and roll the dough. Place the roll in a linen napkin and tie the ends. Place the roll in a large pot with plenty of salted water and boil for an hour.

Once the roll is cooked, remove it from the napkin and cut into 2 cm thick slices. Serve with melted butter and sage and grated Parmesan.