Spinach Rondelli

Filling

In a pan, cook the spinach without water, just with the moisture from washing the leaves

Let it cool down a bit and chop

Add the ricotta, Parmesan, eggs, salt, and pepper

Mix well. Reserve

Dough

1

Place the flour and a pinch of salt on a clean surface

Make a depression in the middle and add the eggs

Mix with a fork

Then knead well with your hands to obtain a homogeneous dough

Wrap it in cloth and let it rest for 15 minutes

2

Open the dough thin, in the shape of a rectangle, on a surface dusted with flour

Cut off the edges so that the rectangle measures 38 x 33 centimeters

3

Spread the filling carefully on top, leaving 1.5 centimeters at the edges

Roll it like a croissant

4 Wrap it in fine cloth, tying the ends securely with twine

5

Place the roll in a large pot with plenty of boiling water and seasoned with salt

Cover and let it cook for 45 minutes

Remove from the water and unwrap

6

Let the croissant cool down slightly and cut it into slices

Place them in a refrigerated dish

Sauce

Pour the heavy cream on top

Sprinkle with grated Parmesan cheese and serve hot.