Rondelli

Cook the spinach without water, only with what remained after washing

After cooking, chop it

Add the ricotta cheese, Parmesan cheese, eggs, salt, and black pepper. Reserve

For the dough: place the wheat flour on a flat surface, forming a mound

Make a cavity in the middle and add the eggs

Mix with your fingertips at first

Then knead very well

After obtaining a smooth dough, let it rest for 15 minutes

Unroll the dough into a rectangle of 40 x 30 cm

Spread the filling on top, leaving the edges free

Roll up like a rolatine, from the narrower end

Wrap in a fine cotton cloth, securing the ends with string

Place it in a large pot with plenty of boiling water seasoned with salt

Let it cook for 45 minutes

Remove from the water, unwrap, and cut into slices

Arrange them in a refrigerated mold and drizzle with fresh cream

Sprinkle with grated Parmesan cheese and serve immediately

Serves 8 to 10 people