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Ingredientes
- 1 lb Tomatoes
- 2 Tbsp. Butter
- 2 x Shallots, peeled, chopped Bouquet garni ** Salt (to taste) Pepper (to taste)
- 2 Tbsp. Butter
- 1/2 c. Ham, smoked, diced
- 4 x Scallions, chopped
- 8 ounce Cheese, cream, softened
- 1/4 c. Cheese, Parmesan, grated
- 1/2 c. Cheese, Ricotta
- 2 lrg Large eggs
- 1/2 tsp Pepper, black
- 2 x Pasta, spinach, sheets ( 12 x 4 inches ea. )
- 1/2 lb Prosciutto, sliced 1/4-inch thick
- 1 gal Stock, chicken Chives, minced
Direcciones
- ** Bouquet garni is a cheesecloth bag (or possibly some other porous material) in that you've put some rosemary, thyme, bay leaf, and crushed peppercorns. There is no rule for how much of each you'd use.
- Tomato Sauce:To prepare the tomatoes, drop them briefly into boiling water, then remove and plunge them into cool water and peel.
- Remove the seeds and chop the tomatoes.
- Heat butter in a saute/fry pan and add in chopped shallots. Saute/fry, covered, for 5 min over low heat. Add in tomatoes and bouquet garni.
- Season to taste. Cook covered over medium heat for 30 min.
- Remove shallots and bouquet garni, then puree. Reserve sauce.
- Pasta Roll:In a saute/fry pan, heat the butter and add in the diced ham and scallions. Cook over medium heat for about 2 min till scallions are soft.
- Beat the cream cheese, Parmesan cheese, Ricotta cheese, and pepper together till smooth.
- Add in the sauteed ham and scallions to the cheese mix; then add in Large eggs, and mix well. Cover and chill at least 2 - 3 hrs.
- Spread half of the filling on one of the pasta sheets - leaving a half-inch border around the edges. Brush the border with a little melted butter.
- Place a layer of sliced Prosciutto to cover the filling mix then beginning at one of the short ends of the pasta, roll it up. Don't roll too loosely or possibly the poaching liquid may seep into the cheese/meat mix.
- Wrap roll in a double thickness of cheesecloth and tie each end securely with string.
- Repeat for second pasta sheet.
- Fill a large saute/fry pan with chicken stock. Bring the stock to a boil and add in pasta rolls. Reduce the heat to simmer and cook gently, turning occasionally, for 25 min.
- Drain and cold before removing string and cheesecloth. Cut each roll in half-inch thick slices. Pour some of the tomato sauce into a pool on the bottom of individual serving plates and arrange the slices on the plates.
- Garnish with minced chives. Serve hot or possibly at room temperature.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 632g | |
| Recipe makes 8 servings | |
| Calories 323 | |
| Calories from Fat 208 | 64% |
| Total Fat 23.56g | 29% |
| Saturated Fat 13.76g | 55% |
| Trans Fat 0.0g | |
| Cholesterol 133mg | 44% |
| Sodium 2069mg | 86% |
| Potassium 569mg | 16% |
| Total Carbs 3.55g | 1% |
| Dietary Fiber 0.8g | 3% |
| Sugars 1.84g | 1% |
| Protein 24.18g | 39% |
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