Recipes

TOMATO PASTA ROLLS
  • Ingredients
  • 1 full load of tomato pasta dough made into cannelloni
  • 1 pound frozen spinach, thawed and drained
  • 12 ounces ricotta or cottage cheese
  • 2 eggs
  • 3 ounces grated Parmesan cheese
  • 1 teaspoon ground nutmeg
  • freshly ground black pepper
  • 12 slices prosciutto or thinly sliced ham
  • 1 pound sliced mozzarella cheese
Directions
  1. To make filling, place spinach, ricotta cheese, eggs, Parmesan cheese, nutmeg and black pepper to taste in a bowl, and mix to combine
  2. Make pasta according to instructions for cannelloni in the Making Pasta chapter
  3. Cut dough into 4x6 inch rectangles
  4. Spread each sheet with filling mixture, leaving a 1 inch border, then top with a slice of prosciutto or ham and mozzarella cheese
  5. Fold in borders on long sides, then roll up from the short side
  6. Wrap each roll in a piece of washed calico cloth and secure ends with string
  7. Repeat with remaining ingredients
  8. Half fill a baking dish with water and place on the stove top
  9. Bring to a boil, add rolls, reduce heat, cover dish with aluminum foil or lid and simmer for 10 minutes
  10. Turn rolls once or twice during cooking
  11. Remove rolls from water and allow to cool for 5 minutes
  12. Remove calico cloth from rolls and refrigerate until firm
  13. To serve, cut rolls into slices
  14. Serve on a


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