Cheese Pasta Roll With Tomato Sauce
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Cheese Pasta Roll With Tomato Sauce
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Last updated 6/12/2012 12:57:06 AM. Recipe ID 19511. Report a problem with this recipe.
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      Title: Cheese pasta roll with tomato sauce
 Categories: Pasta, Cheese/eggs, Masterchefs, Frisco, Tfr
      Yield: 8 Servings
MMMMM------------------------TOMATO SAUCE-----------------------------
      1 lb Tomatoes
      2 tb Butter
      2 ea Shallots, peeled, minced
           Bouquet garni **
           Salt (to taste)
           Pepper (to taste)

MMMMM-------------------------PASTA ROLL------------------------------
      2 tb Butter
    1/2 c  Ham, smoked, diced
      4 ea Scallions, minced
      8 oz Cheese, cream, softened
    1/4 c  Cheese, Parmesan, grated
    1/2 c  Cheese, Ricotta
      2 lg Eggs
    1/2 ts Pepper, black
      2 ea Pasta, spinach, sheets
           -- ( 12 x 4 inches ea. )
    1/2 lb Prosciutto, sliced
           -- 1/4-inch thick
      1 ga Stock, chicken
           Chives, chopped
       ** Bouquet garni is a cheesecloth bag (or some other porous
  material) in which 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 cold water and peel.
       Remove the seeds and chop the tomatoes.
       Melt butter in a saute pan and add minced shallots.  Saute,
  covered, for 5 minutes over low heat.  Add tomatoes and bouquet
  garni. Season to taste.  Cook covered over medium heat for 30 minutes.
       Remove shallots and bouquet garni, then puree.  Reserve sauce.
  Pasta Roll: ===========
       In a saute pan, melt the butter and add the diced ham and
  scallions. Cook over medium heat for about 2 minutes until scallions
  are soft.
       Beat the cream cheese, Parmesan cheese, Ricotta cheese, and
  pepper together until smooth.
       Add the sauteed ham and scallions to the cheese mixture; then add
  eggs, and mix well.  Cover and refrigerate at least 2 - 3 hours.
       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 mixture
  then beginning at one of the short ends of the pasta, roll it up.  Do
  not roll too loosely or the poaching liquid may seep into the
  cheese/meat mixture.
       Wrap roll in a double thickness of cheesecloth and tie each end
  securely with string.
       Repeat for second pasta sheet.
       Fill a large saute pan with chicken stock.  Bring the stock to a
  boil and add pasta rolls.  Reduce the heat to simmer and cook gently,
  turning occasionally, for 25 minutes.
       Drain and cool 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 chopped chives.  Serve warm or at room temperature.

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Recipe ID 19511 (Apr 03, 2005)

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