Stuffing
3/4 cup of spinach (600g)
1/4 cup of grated Parmesan cheese
200g of ricotta cheese, well-mixed
2 eggs
Salt and black pepper to taste
Dough
11/3 cups of wheat flour
2 eggs
A pinch of salt
To baste
1 cup of fresh cream
To dust with
Grated Parmesan cheese to taste
Stuffing
3/4 cup of spinach (600g)
1/4 cup of grated Parmesan cheese
200g of ricotta cheese, well-mixed
2 eggs
Salt and black pepper to taste
Dough
11/3 cups of wheat flour
2 eggs
A pinch of salt
To baste
1 cup of fresh cream
To dust with
Grated Parmesan cheese to taste
Stuffing
Wash the spinach and cook it (without water) with salt until soft
Squeeze, wring out by hand, and chop
Combine the remaining ingredients and mix well
Dough
Mix flour and salt
Add eggs and knead well
Wrap in a cloth and let rest for 15 minutes
After that, open the dough very finely over a floured surface, forming a rectangle of 38 x 33 centimeters
Assembly
Spread the stuffing over the dough, leaving a 1.5-centimeter border
Roll up like a roulade
Wrap in a fine cloth, tie the ends, and cook in a large pot with plenty of boiling water seasoned with salt for 45 minutes
Remove, unwrap, and cut into slices
Heat the oven to high temperature
Place the slices in a refrigerator and baste with cream
Dust with Parmesan cheese and bake until the cream bubbles.
