Ritoli Alla Norcina
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Italian | 1 | Servings | |
INGREDIENTS
| 1 | Recipe black pepper pasta | |
| 2 | lb | Fresh Italian sausage |
| crumbled cooked and | ||
| drained | ||
| 1 | c | Fresh ricotta |
| 1 | Fresh Swiss chard, boiled | |
| drained and chopped | ||
| 1 | t | Freshly grated nutmeg |
| 1 | c | Freshly grated |
| Parmigiano-Reggiano plus | ||
| 1/2 cup | ||
| 1/2 | Recipe balsamella sauce |
INSTRUCTIONS
X-URL: http://www.foodtv.com/rmario/01-20a.htm MOLTO MARIO SHOW #MB5706 Preheat oven to 400 degrees F. Bring 6 quarts water to boil and add 2 tablespoons salt. Make the pasta and roll out to the third thinnest mark on the pasta roller. Cut the sheets into pieces 10 inches long. Cover and set aside. In a mixing bowl, stir together cooked sausage, ricotta, cooked chard, nutmeg and Parmigiano until well blended. Blanch pasta sheets 1 minute and refresh in an ice bath. Drain well and lay on clean counter. Divide filling among pasta pieces, completely covering each sheet with 1/2 inch to 1 inch of filling. Roll each pasta piece up like a jelly roll and place in a buttered baking dish. Cover with balsamella sauce and sprinkle with remaining cheese. Bake for 45 minutes until light brown on top and bubbly everywhere. Remove, let stand 10 minutes. To serve, slice across each roll to form rounds and place flat on plate. Yield: 4 servings Posted to MC-Recipe Digest V1 #391 by TGRECO@SHRSYS.HSLC.ORG on Jan 21, 1997.
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Nutrition (calculated from recipe ingredients)
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Calories: 2525
Calories From Fat: 1749
Total Fat: 197.4g
Cholesterol: 801mg
Sodium: 6428.2mg
Potassium: 315.2mg
Carbohydrates: 29.8g
Fiber: <1g
Sugar: 1.4g
Protein: 165g