Name: Pasta Roll with Lemon And Ricotta
Ingredients: 500 g Plain white flour; (1lb); 5 Eggs; 1 Pinches salt; 200 g Ricotta; (7oz); Grated zest of 1 large lemon; 1 lg Pinch of nutmeg; 3 tb Freshly grated Parmesan cheese; 1 Egg yolk; Sea salt and milled black pepper; 2 tb Finely chopped flat leaf parsley; 2 lg Beetroot; boiled not pickled; ; and whizzed in a; ; food processor; 150 g Mascarpone; (5oz); 2 tb Freshly grated Parmesan; 1 lg Pinch of ground cumin; Butter and sage leaves to serve

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CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy	Swiss	Superchefs	1	servings

INGREDIENTS

500	g	Plain white flour; (1lb)
5		Eggs
1		Pinches salt
200	g	Ricotta; (7oz)
		Grated zest of 1 large lemon
1	lg	Pinch of nutmeg
3	tb	Freshly grated Parmesan cheese
1		Egg yolk
		Sea salt and milled black pepper
2	tb	Finely chopped flat leaf parsley
2	lg	Beetroot; boiled not pickled
		; and whizzed in a
		; food processor
150	g	Mascarpone; (5oz)
2	tb	Freshly grated Parmesan
1	lg	Pinch of ground cumin
		Butter and sage leaves to serve

INSTRUCTIONS

PASTA - MAKES 4-6 PEOPLE
LEMON AND RICOTTA FILLING
BEETROOT AND MASCARPONE FILL
To make the pasta: Put all the flour in a pile on a work surface and plunge
your fist into the centre to make a hollow. Break the eggs into the hole
and add a pinch of salt. Using your fingers or a fork, beat the eggs
together thoroughly. Then begin to knead them roughly into the flour. Use
your hands or a food processor to knead everything into a dough. Rest the
dough for 5 minutes. Divide in half and roll each half out as thinly as
possible, preferably using a pasta machine with a wide roller, but
otherwise a rolling pin.
Make both the fillings. For both, whisk all the ingredients together and
set aside.
Spread each filling over each sheet respectively, and then roll the pasta
up like a Swiss Roll making sure there is no air between each turn of the
spiral (keep within 3cm of the edges). Wrap tightly in clean muslin cloth,
tying each end tightly.
Bring a fish kettle of salted water to boil. Slide the wrapped rolls into
water carefully and boil gently boil for about 15 minutes. Remove carefully
and drain. Unwrap and lay on a board to slice with a very sharp knife.
Arrange two slices of each roll on plates and spoon over a little hot
melted butter, which has been infused with fresh sgae leaves.
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