| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs, Meats | 48 | Servings | ||
INGREDIENTS
| 2 1/2 | lb | Cream cheese; room temperature |
| 2 | c | Parmesan cheese; finely shredded |
| 10 | Egg | |
| 1 | c | Flat-leaf parsley; finely minced |
| 1 | c | Scallions; finely minced |
| 2 | tb | Garlic; pureed |
| 6 | Pasta; cooked sheets | |
| 24 | sl | Prosciutto; thinly shaved |
| 1 | lb | Spinach leaves; blanched |
| Chicken stock; unsalted |
INSTRUCTIONS
COMBINE CHEESE,EGGS,PARSLEY,SCALLIONS AND GARLIC IN A MIXING BOWL COVER AND CHILL FOR 2 HOURS SPREAD 1-1/2 CUPS CHEESE MIXTURE ONTO A SHEET OF PASTA, SPREADING EVENLY AND LEAVING 1/2 INCH BORDER ALL AROUND ROLL UP THE PASTA AS FOR A JELLY ROLL WRAP IN A 14x16-INCH PIECE OF DOUBLE THICK CHEESECLOTH TIE EACH END SECURELY WITH STRING REPEAT WITH REMAINING SHEETS OF PASTA AND FILLING FILL A HOTEL PAN 2/3 TO 3/4 WITH HOT WATER OR CHICKEN STOCK PLACE OVER A MODERATE FLAME AND BRING TO THE BOIL REDUCE FLAME TO A BARE SHIMMER ADD PASTA ROLLS AND HEAT FOR 10 MINUTES REMOVE FROM PAN AND ALLOW TO COOL FOR 15 MINUTES CUT INTO EQUAL PORTIONS ARRANGE CUT-SIDE UP, ONTO INDIVIDUAL APPETIZER PLATES SERVE WARM OR AT ROOM TEMPERATURE, MOISTENED WITH TOMATO SAUCE AS DESIRED Posted to MC-Recipe Digest V1 #172 Date: Sun, 28 Jul 1996 19:45:56 -0400 From: TheCookie@aol.com
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