Pasta Pinwheel Rolls With Creamy Tomato Sauce

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 and 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 sauté.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 and put 2 or 3 pcs of pasta roll on each plate, with the pinwheel
side up.
Sprinkle w/grated cheese if you like it.
Per serving: 307 Calories (kcal); 15g Total Fat; (48% calories from fat);
9g Protein; 29g Carbohydrate; 54mg Cholesterol; 604mg Sodium Food
Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 2
1/2 Fat; 0 Other Carbohydrates
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