Name Spinach pasta roll


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* 3 teaspoons vegetable oil
* 1 onion, finely chopped
* 500g (1 lb) frozen spinach, thawed and drained
* 125g (4oz / 2/3 cup) cottage cheese
* 125 g (4 oz/1 cup) grated Parmesan cheese
* 1 egg yolk
* salt and pepper
* 1 quantity Pasta Dough
* 60g (2oz / 1/4 cup) butter
* sprigs of watercress, to garnish

1. In a frying pan, heat oil. Add onion and cook until soft. Add spinach and cook for 2 minutes, stirring frequently.
2. In a bowl, mix together cottage cheese, half the Parmesan cheese and egg yolk. Season with salt and pepper. Stir in spinach and onion. Roll out pasta dough to a rectangle 30 x 35 cm (12 x 14 in), joining two sheets of pasta together if necessary and moistening the seam with water. Spread with spinach mixture, leaving a border around edge.
3. Roll up from long edge. Cut in half to make 2 rolls.
4. Wrap each roll in greaseproof paper, then foil, leaving seam at top. Turn up end of foil to form 'handles'.
5. Put sufficient water in a pan to come halfway up rolls. Bring to boil, cover and simmer rolls for 30 minutes. Remove from pan, unwrap and leave to cool. Preheat oven to 190C (375 F/Gas 5). Cut rolls into 2 cm (3/4 in) slices. Arrange in baking dish. Melt butter and pour over slices. Sprinkle with remaining Parmesan. Bake in the oven for 15 minutes until golden. Serve, gar¬nished with sprigs of watercress.

Serves: 4

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