Spinach Roll (Stuffed Roll)

Name: Spinach Roll
Yield: 4
Ingredients: Dough; 200 g of all-purpose flour; 2 eggs; Filling; 1 cup of fresh cream cheese; 4 tablespoons of grated Parmesan cheese; 600 g of spinach; 200 g of ricotta cheese; 2 eggs; Salt and black pepper to taste

1
Dough
2
200 g of all-purpose flour
3
2 eggs
4
Filling
5
1 cup of fresh cream cheese
6
4 tablespoons of grated Parmesan cheese
7
600 g of spinach
8
200 g of ricotta cheese
9
2 eggs
10
Salt and black pepper to taste

Ingredients

1
Dough
2
200 g of all-purpose flour
3
2 eggs
4
Filling
5
1 cup of fresh cream cheese
6
4 tablespoons of grated Parmesan cheese
7
600 g of spinach
8
200 g of ricotta cheese
9
2 eggs
10
Salt and black pepper to taste

Directions

1
Dough
2
Place the flour on a flat surface, shape into a mound and make a hole in the center
3
Add the eggs and knead well, letting it rest for 15 minutes
4
Roll out the dough to 40 x 30 cm. Reserve
5
Filling
6
Wash the spinach, drain and cook in medium heat with a lid on the pot for 5 minutes
7
Squeeze out excess water and chop the leaves
8
Place the leaves in a bowl
9
Next, pass the ricotta through a sieve and add it to the bowl along with the cheese, eggs, salt, and pepper. Reserve
10
Assembly
11
Spread the filling on top of the dough, leaving the edges loose
12
Roll up like a roll, wrap in cloth and tie the ends with twine
13
Cook for 45 minutes in boiling water
14
Retire, unwrap and slice
15
Place in a refrigerator, drizzle cream, sprinkle cheese, and bake until the cream bubbles.