INGREDIENTS

INSTRUCTIONS

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)
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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