Pasta Rolls

* Exported from MasterCook *

PASTA ROLLS

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Appetizers Cheese/eggs
Main dish

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 lb Ricotta Cheese (skim milk is
-good)
4 oz Mozzarella, grated
4 oz Romano, grated
1 1/2 c Parmesan, grated
3 Eggs, whole or whites only
2 lb Pasta, homemade & fresh is
-best. In STRIPS!!!!!!!
1 qt Chicken broth, VERY strong!
Salt & Pepper to taste.
Parmesan Cheese for topping
Tomatoe sauce, spaghetti
-sauce in a pinch. Should be
-smooth.
Yards of string
Yards of CHEESECLOTH !!!!

Make the cheese filling. Simply mix all the cheeses
and then add the BEATEN eggs or egg whites. Make sure
the harder cheeses are grated. They mix better that
way. This is a relatively bland mixture as is but
don't worry. Make the pasta. Use your favorite recipe.
Green pasta is really neat for the effect. God knows
the taste is great too. Cut the pasta into ABOUT 6"
wide stips. The length is according to what it's for.
If your serving this for dinner make the strips about
18" long. For appetizers or side dishes then only make
them 6" to 10" long. Now simply lay out a piece of
pasta. Smear filling on it. Like frosting a cake.
EXCEPT leave about «" free of filliing on the EDGES.
The begining END can be covered. The last few inches
of the strip should be left bare too. Now simply roll
it up! Try to keep it as stright as possible, but
don't stroke out if it's a little off. Keep repeating
until you have one or two rolls per person. Set aside
until all of them are made. Cut a piece of cheesecloth
long enough to fully wrap around a roll with several
inches of overlap. Repeat until you have all the cloth
pieces cut. Simply wrap each pasta roll in one piece
of cheesecloth. Tie the cloth closed. MAKE SURE IT'S
LOOSE. The pasta will swell quite a bit.
Make your sauce and heat. Smooth sauce I think works
for a nicer visual effect. Keep it hot, but on the
side. Now POACH the pasta rolls in your chicken broth.
Until they're done, about 15 minutes should take care
of it. But make sure it's really only a simmer. If the
broth is boiling it can cause the cheese to push out
of the pasta and/or the pasta to simply break-up (it's
not pretty!)
Here's the fun part. Take the pasta rolls out of the
broth. Cut the string and unwrap each one. Slice them
like sausages, into rounds, except about 2" thick.
Place several slices onto each plate, cut side up,
according to appetite. Pour sauce onto plate. Swirl on
plate. I do not like covering the swirling of the
green pasta and the white of the cheese with the
sauce. I think it shows up better with the sauce as a
background color. Also having to "dip" the pices of
the roll in the sauce makes for a nice taste.
Sprinkle a little parmesan cheese and/or chopped
parsley. This is a really good recipe. You might try
using the filling from Tony's Manicotti with four
cheeses in place of my bland one.



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