Pasta Roll With Lemon And Ricotta

INGREDIENTS

INSTRUCTIONS

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.  Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
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Calories: 2252
Calories From Fat: 1517
Total Fat: 170.5g
Cholesterol: 1550.2mg
Sodium: 6157.8mg
Potassium: 1199.6mg
Carbohydrates: 28.7g
Fiber: <1g
Sugar: 3.7g
Protein: 146.6g