Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

---------------------------PASTA--------------------------------
3 c All purpose flour 1/2 c Plus 1 T water
3 Eggs 1 1/2 tb Olive oil

--------------------------FILLING-------------------------------
3 lb Fresh spinach, rinsed 24 Paper-thin slices prosciutto
-and stemmed 18 oz Mozzarella cheese, thinly
3 c Ricotta cheese -sliced
3 Eggs Olive oil
1 1/2 tb Freshly grated nutmeg Sun-dried Tomato Vinaigrette
1 1/2 c Grated Parmesan cheese -(see separate recipe)
Salt freshly ground pepper

For pasta: Place flour in large bowl. Mix eggs, water and oil; add to
flour and blend well. Knead on floured surface until smooth and
elastic, about 10 minutes. Cover and let rest 15 minutes.

For filling: Place spinach in heavy large skillet over medium heat.
Cover and cook until wilted, stirring occasionally. Drain. Squeeze
dry. Chop spinach. Mix ricotta, eggs and nutmeg in large bowl. Stir
in spinach and Parmesan. Season with salt and pepper.

Cut off 1/3 of dough. Roll out on lightly floured surface as thinly as
possible. Trim to 18x11-inch rectangle. Spread with 1/3 of spinach
mixture, leaving 1/2-inch border on all sides. Cover filling with 8
prosciutto slices, then 1/3 of mozzarella. Fold 1 inch of each long
side over filling. Brush edges of short ends with water. Starting at
1 short end, roll pasta up jelly roll fashion. Wrap in cheesecloth
and tie with string to hold shape. Repeat with remaining dough and
filling.

Bring 2 inches of water to boil in large roasting pan on top of
stove. Add pasta rolls. Reduce heat, cover and siinmer 35 minutes.
Using 2 spatulas, remove rolls and cool. Gently remove string and
cheesecloth. Wrap tightly and refrigerate overnight.

Cut pasta rolls into 1/2 inch-thick slices. Arrange on platter. Brush
with olive oil. Serve at room temperature with Sun-dried Tomato
Vinaigrette.

Bon Appetit/August/89 Scanned fixed by Di and Gary

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