Pasta pinwheel rolls w/creamy tomato sauce **
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Pasta pinwheel rolls w/creamy tomato sauce **
  Pasta    Rolls    Italian    Sauces  
Last updated 6/12/2012 12:48:36 AM. Recipe ID 9734. Report a problem with this recipe.
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      Title: Pasta pinwheel rolls w/creamy tomato sauce **
 Categories: Pasta, Main dish, Italian
      Yield: 8 Servings
 
      2 ea Pasta ; fresh 9 x 12 (appro
      6 oz Prosciuttos; thinly slices
      1 lb Spinach; leaves only, steam
      4 oz Ricotta cheese
      2 oz Mozzarella cheese,
      4 tb Reggiano parmesan cheese; g
      1 x  Salt
      1 x  Pepper
      1 x  Nutmeg
      1 x  Creamy tomato sauce
     35 oz Plum tomato; drained
      3 tb Sweet butter
      2 ea Med Onion; finely chopped
      1 c  Dry white wine
      2 c  Chicken stock
      1 c  Heavy cream
 
  Bring a huge pot of salted water to a boil. Drop pasta in and cook for
  about 2 minutes. The cooking time is going to differ due to the
  varying thicknesses of pasta sheets. Test yours several times to
  allow it to cook--AL DENTE! Remove sheets from water and rinse
  off--handle carefully--then place on sheets of plastic wrap. Blot top
  of sheet w/paper towel and cover the pasta w/ prosciuttos in 1 layer.
  Spread the spinach/cheese mixture over the prosciuttos and roll up
  with the 6" side. Use the plastic wrap to assist you in rolling it
  tightly and then wrap the roll in the plastic wrap and refrigerate
  until you are ready to use. This sauce is made by combining liquids &
  reducing them in different stages. It is delicious and worth the
  time. It's also very easy to do. Melt butter in large skillet and
  saute onions until they begin to brown (don't let them burn) Add wine
  to skillet, bring mixture to a boil and reduce liquid to about 1/4
  cup. Add chicken stock and return mixture to a boil. Reduce this
  mixture until there is about 1/2 cup. Squeeze the drained tomatoes
  through your fingers to break them up and add them to the reduced
  liquids in the skillet, bring to a boil and reduce to low heat and
  simmer for about 30 minutes, watching carefully and stirring
  frequently. Add heavy cream, continue cooking slowly for 10 minutes.
  Taste, adjust seasoning with salt and pepper. ASSEMBLY: Remove pasta
  rolls from plastic wrap and---> put in to skillet with the sauce.
  REMEMBER: The pasta is completely cooked. You only want to heat it
  thoroughly in the sauce. When it is heated, cut off each end of the
  roll to make it even.
   Then cut roll into 3 equal pcs. To serve, place pool of sauce on
  bottom of plate & put 2 or 3 pcs of pasta roll on each plate, with
  the pinwheel side up.
   Sprinkle w/grated cheese if you like it &enjoy
    SUSAN AARONSON   (PSTT79C)
 




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Recipe ID 9734 (Apr 03, 2005)

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