For the filling
7 3/4 cups of spinach (600g)
200g of ricotta cheese passed through a sieve
1/4 cup of grated Parmesan cheese
2 eggs
Salt and black pepper to taste
For the dough
1 1/3 cups of all-purpose flour (160g)
2 eggs
1 pinch of salt
For the sauce
1 cup of fresh cream
For the filling
7 3/4 cups of spinach (600g)
200g of ricotta cheese passed through a sieve
1/4 cup of grated Parmesan cheese
2 eggs
Salt and black pepper to taste
For the dough
1 1/3 cups of all-purpose flour (160g)
2 eggs
1 pinch of salt
For the sauce
1 cup of fresh cream
In a pan, cook the spinach without water, only with the moisture left on the leaves
Let it cook for a bit, remove from the pan and chop
Add ricotta cheese, Parmesan cheese, eggs, salt, and black pepper. Reserve
Prepare the dough: place the flour and salt on a surface forming a mound
Make an indentation in the middle and add the eggs
Mix with a fork
Knead well with your hands to obtain a homogeneous dough
Wrap it in a cloth and let it rest for 15 minutes
Open the dough well thin into a rectangle shape over a floured surface
Cut off the edges so that the rectangle measures 38 x 33 cm
Spread the filling carefully on top, leaving a 1.5 cm border free
Roll up like a roulade, starting from the narrowest part
Wrap it in a fine cloth, tying well the ends with twine
Place it in a large pan with plenty of boiling water seasoned with salt
Cover and let cook for 45 minutes
Remove from the water and unwrap
Let the roulade cool slightly and cut it into slices
Place it in a refrigerator dish and drizzle with fresh cream sauce
Sprinkle with Parmesan cheese and serve hot
8 servings
302 calories per serving.
