By Nancy Caivano
1-3/4 cups all-purpose flour
4 lbs. spinach, washed well, stems removed
1 tbsp. butter
10 oz. ricotta
1 cup dried tomatoes, reconstituted in hot
water to cover, and chopped (or you can use
jar dried tomatoes, drained well and chopped)
3 tbsp. parsley, chopped
1-3/4 cups grated pecorino Romano cheese (or Parmesan)
Heap the flour on a board and make a well in the center. Break 2 eggs into it and work the mixture into a smooth, soft dough. Wrap in plastic and set aside.
Boil the spinach in a large pot of salted water until wilted. Squeeze as dry as possible. Heat a skillet over medium-high heat and add the butter. Sauté spinach until well dried. Chop spinach finely and mix to with the ricotta, remaining egg, dried tomatoes, parsley and half the grated cheese.
Roll out the dough very thinly (about 1/8") into a large circle and spread the spinach over it lightly. Roll it up and press the ends together to seal in the spinach. Wrap the roll in cheesecloth and tie at both ends.
Bring a large oval roaster or fish poacher, or large stockpot of salted water to a boil (if you don't have one large enough to accommodate the roll, cut the dough in half and make 2 smaller rolls, poach in a large saucepan). Add spinach roll and cook for 20 minutes. Remove from cloth and slice. Arrange slices on a serving plate and sprinkle with remaining grated cheese.
This is wonderful served with a spicy tomato sauce, or even a very quick garnish of sautéed tomatoes and garlic.
This page created December 1998
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