FRESH PASTA ROLLATINI WITH SPINACH AND RICOTTA
Provided by Giada De Laurentiis Bio & Top Recipes
Time 1h10m
Yield 4 to 6 servings
Number Of Ingredients 22
Steps:
- For the pasta: In a food processor, pulse together the cake flour, all-purpose flour, egg yolks, olive oil, and salt. With the food processor running, gradually add the water in a steady stream until the mixture forms a ball, adding extra water, 1 tablespoon at a time, if needed. Place the dough on a floured work surface and knead for 2 minutes until smooth. Cut the dough in half and shape into discs. Wrap in plastic wrap and refrigerate for 30 minutes.
- For the filling: Place the drained spinach in the middle of a clean kitchen towel. Fold the towel in half and squeeze out any excess moisture. Place the spinach in a medium bowl. Add the prosciutto, ricotta cheese, Parmesan, egg yolk, olive oil, butter, salt, and pepper. Using a fork, mix until combined.
- On a floured work surface, roll out the chilled dough into 2 (8-inch diameter) circles. Place the filling in the center of each circle and, using a spatula, spread evenly over the dough leaving a 1/2 to 3/4-inch border of uncovered dough. In a small bowl, beat the egg and water together until smooth. Using a pastry brush, lightly brush the edges of the dough with the egg mixture. Roll the dough into logs, jellyroll style, and pinch the edges together to seal. Roll each log in the prepared cheesecloth and secure the ends with kitchen twine.
- Oil a baking sheet. Bring a large pot of salted water to a boil over high heat. Reduce the heat to a simmer. Lower the logs into the water and cook for 15 minutes. Using 2 pairs of tongs to hold the twine, remove the logs, one at a time, and place on the prepared baking sheet until cool enough to handle, about 10 minutes.
- Preheat the broiler. Butter an 8 by 8-inch flameproof baking dish.
- Remove the kitchen twine and cheesecloth. Using a sharp knife, cut each log into 12 (1/2-inch thick) slices. Fan the slices in 3 overlapping rows in the prepared baking dish. Using a pastry brush, brush the top of the slices with the melted butter and sprinkle with Parmesan. Broil until golden, 3 to 4 minutes. Serve with warm marinara sauce.
SPINACH ROLL-UPS
I got this recipe from a co-worker after having them at a baby shower. They are absolutely wonderful, even if you're like me and NOT fond of spinach. They are so easy to make.
Provided by MS K
Categories Appetizers and Snacks Wraps and Rolls
Time 1h15m
Yield 20
Number Of Ingredients 7
Steps:
- In a medium-size mixing bowl, combine spinach, ranch mix, mayonnaise, sour cream, bacon bits and onion. Spread the mixture onto each tortilla and roll it up. Refrigerate the rolled tortillas until ready to serve.
- Slice each roll-up into 1 inch servings no more than 3 hours before serving.
Nutrition Facts : Calories 308.4 calories, Carbohydrate 32.9 g, Cholesterol 11.2 mg, Fat 16.4 g, Fiber 2.7 g, Protein 7.6 g, SaturatedFat 4.1 g, Sodium 647.7 mg, Sugar 1.5 g
PROSCIUTTO AND SPINACH PINWHEELS
Provided by Robert Irvine : Food Network
Categories appetizer
Time 2h25m
Yield 20 appetizers
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F. Place the pepper in a roasting pan and roast in the oven, checking every 15 minutes, and turning with tongs until the skin is fully wrinkled and charred black. When the peppers is done, use tongs to put it into a ziptop bag which (for safety reasons) you have resting on a plate - (Remember, it is volcanically hot!). Carefully zip the bag shut, and allow the pepper to sweat for 5 minutes. Use oven mitts to prevent getting burned while you handle the bag in the next step of sliding the pepper from the bag into a bowl filled with a couple of inches of ice water. You can then use your fingers to work quickly to slip off and discard the skin of the pepper while it is in the water. You will be left with a beautifully cooked red pepper with a wonderful color. Cut open the pepper and remove seeds. Slice it into strips and set aside.
- Roll out each puff pastry sheet and on the surface of each of the 2 sheets evenly arrange 4 slices of prosciutto ham, 6 spinach leaves, half of the red pepper strips, 1/8-cup Cheddar, and 1 tablespoon Parmesan. Roll up the dough "jelly roll" style into a log (so the cross-section of the roll will be a spiral design, the "pinwheel"). Place the logs in the freezer for 50 minutes.
- Preheat oven to 350 degrees F. Remove "pinwheel" logs and from freezer and cut into 1/2-inch thick slices and place on a baking sheet. Brush with egg wash. Bake until golden brown, approximately 15 minutes.
SPINACH AND PROSCIUTTO LASAGNA
This weeknight lasagna is fast, thanks to no-boil noodles, frozen spinach, and jarred sauce; chopped prosciutto elevates the dish.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 55m
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees. Make filling: In a medium bowl, stir together spinach, ricotta, garlic, teaspoon salt, and 1/4 teaspoon pepper; set aside. In another medium bowl, stir together tomato sauce and prosciutto.
- In an 8-inch square baking dish, spread cup tomato sauce. Layer 2 noodles, 1/3 filling, and 1/3 remaining tomato sauce; repeat twice. Top with mozzarella. Bake until browned, 35 to 40 minutes. Let stand 5 minutes before serving.
Nutrition Facts : Calories 448 g, Fat 17 g, Fiber 7 g, Protein 36 g
SPINACH AND PROSCIUTTO LASAGNA ROLLS
I saw these on the Food Network show "Everyday Italian" yesterday and had to make them. They are so good! I added a few extra ingredients like the basil and mushrooms. You could probably use alfredo in place of the marinara sauce, and the bechamel sauce added a nice touch. This takes a little long, but it is worth it!
Provided by MeredithJ
Categories European
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Melt the butter in a medium saucepan over med-low heat.
- Add the flour and whisk.
- Once combined and smooth, whisk in the milk.
- Whisk until the sauce is smooth and thick, about 3 minutes, then add the salt, pepper, and nutmeg.
- Pour sauce into a large glass baking dish and set aside.
- Preheat oven to 450 degrees.
- In a medium bowl, whisk the ricotta, spinach, Parmesan, prosciutto, egg, and mushrooms till blended.
- Boil the noodles in a large pot of salted water until they're al dente; a little tender, but still firm to bite.
- Drain the noodles when done and arrange on a clean surface.
- Spread the ricotta mixture evenly over each noodle, about 3 tablespoons per noodle.
- Roll the noodle like a jelly roll and place seam-down in the pan with bechamel sauce.
- Repeat with remaining noodles and cheese mix, and don't let the rolls touch in the pan.
- Cover the rolls with the marinara and mozzarella.
- Cover the dish with foil and bake for 20 minutes.
- After that, uncover and sprinkle the rolls with the basil.
- Bake for 15 more minutes until cheese is golden.
- Let stand for 10 minutes before serving.
- Top with more Parmesan and mozzarella if you like and enjoy!
Nutrition Facts : Calories 793.8, Fat 41, SaturatedFat 23.1, Cholesterol 174.1, Sodium 1358.7, Carbohydrate 63.1, Fiber 4.9, Sugar 17.9, Protein 44.2
CHICKEN BREASTS STUFFED WITH PROSCIUTTO, SPINACH AND MOZZARELLA
These flavor-packed stuffed chicken breasts with spinach, prosciutto and mozzarella make for an easy but elegant dinner!
Provided by Kathryn Doherty
Categories Chicken
Time 40m
Number Of Ingredients 10
Steps:
- Preheat oven to 375. Line a baking sheet with parchment paper and set aside.
- Butterfly each chicken breasts and lay open like a book. (See how to butterfly chicken breasts for more details and step-by-step photos.)
- Sprinkle the inside of each chicken breasts with the salt, pepper and garlic powder.
- Lay a piece of prosciutto on one side of each chicken breast. Top with 2 tablespoons chopped spinach and 2 tablespoons mozzarella cheese each.
- Fold chicken breasts to close them up and lay on parchment-lined baking sheet.
- Drizzle the tops of the chicken breasts with olive oil then sprinkle with 1/4 teaspoon paprika each and 1 tablespoon Parmesan cheese each.
- Bake at 375 for 30-35 minutes, until chicken breasts are cooked through.
- Serve hot and enjoy!
Nutrition Facts : Calories 187 calories, Carbohydrate 3 grams carbohydrates, Cholesterol 58 milligrams cholesterol, Fat 10 grams fat, Fiber 0 grams fiber, Protein 22 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1, Sodium 1108 milligrams sodium, Sugar 0 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 5 grams unsaturated fat
SPINACH AND PROSCIUTTO ROLLS
Make and share this Spinach and Prosciutto Rolls recipe from Food.com.
Provided by Kim127
Categories Spinach
Time 1h20m
Yield 9-10 rolls
Number Of Ingredients 8
Steps:
- Cook lasagna noodles according to package directions; drain and pat dry.
- Combine 2 1/2 cups Fontina cheese, egg, spinach, ricotta and parmesan in a small bowl.
- Spread each lasagna noodle with cheese mixture, lay on one slice of prosciutto lenghtwise along each noodle.
- Roll up each noodle and place seam side down in a baking dish.
- Drizzle each roll with melted butter.
- Cover tightly with foil and bake at 375 degrees for 45-50 minutes.
- Sprinkle with reserved Fontina cheese and return to oven, uncovered, for about 1 minute or until cheese is melted.
Nutrition Facts : Calories 430.6, Fat 29.8, SaturatedFat 18.3, Cholesterol 119.9, Sodium 476.7, Carbohydrate 20.6, Fiber 1.7, Sugar 1.4, Protein 20.9
COLORFUL SPINACH AND PROSCIUTTO SIDE
Great colorful side dish that's easy to make and bursting with flavor. You can also sprinkle some of your favorite Italian cheese on top when finished.
Provided by KeriLee
Categories Side Dish Vegetables Greens
Time 20m
Yield 4
Number Of Ingredients 6
Steps:
- Heat the oil in a large skillet over medium-low heat. Add the spinach, prosciutto, red peppers and artichoke hearts. Season with garlic powder. Cook and stir for 15 minutes, until heated through.
Nutrition Facts : Calories 221.3 calories, Carbohydrate 10.5 g, Cholesterol 24.9 mg, Fat 16.2 g, Fiber 4.2 g, Protein 10.3 g, SaturatedFat 4.5 g, Sodium 1261.5 mg, Sugar 1 g
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