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Rating: 5/5 (2 votes cast)

Meal Type: Dinner
Total Time:
Cook Method: Stove
Cuisine: Italian
     Serving Size: 8 - Change
Nutritional Facts
Servings Per Recipe: 8

Amount Per Serving
Calories 556
% Daily Value**
Total Fat 21g
33%
Saturated Fat 12g
19%
Unsaturated Fat 1g
Cholesterol 130mg
43%
Sodium 711mg
30%
Total Carbohydrate 60g
20%
Dietary Fiber 3g
12%
Sugars 4g
Protein 31g
Vitamin A  20%Vitamin C  26%
Calcium  36%Iron  20%
Potassium  13%Vitamin E  3%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Cheese Pasta Roll with Tomato Sauce

Recipe Tags: Pasta Recipes

Date Added: July 30, 2009

Ingredients:

2 Tablespoons Butter (or marg.) melted
2 Eggs hard-boiled, Finely Chopped
1 Pound Tomato canned with their juice
1/2 Teaspoon Pepper black
1/4 Cup Cheddar Cheese Parmesan
4 Scallions minced
2 Shallots peeled
1/2 Cup Ham smoked
8 Ounces Cheddar Cheese cream
1/2 Cup Cheddar Cheese Ricotta
2 Spaghetti spinach
1/2 Pound Prosciutto sliced
1 Gallon Stock chicken
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Directions:

1. To prepare the tomatoes, drop them briefly into boiling water, then remove and plunge them into cold water and peel.

2. Remove the seeds and chop the tomatoes.

3. Melt butter in a saute pan and add minced shallots.

4. Saute, covered, for 5 minutes over low heat.

5. Add tomatoes and bouquet garni. Season to taste.

6. Cook covered over medium heat for 30 minutes.

7. Remove shallots and bouquet garni, then puree.

8. Reserve sauce. In a saute pan, melt the butter and add the diced ham and scallions.

9. Cook over medium heat for about 2 minutes until scallions are soft.

10. Beat the cream cheese, Parmesan cheese, Ricotta cheese, and pepper together until smooth.

11. Add the sauteed ham and scallions to the cheese mixture; then add eggs, and mix well.

12. Cover and refrigerate at least 2 - 3 hours. Spread half of the filling on one of the pasta sheets - leaving a half-inch border around the edges.

13. Brush the border with a little melted butter.

14. Place a layer of sliced Prosciutto to cover the filling mixture then beginning at one of the short ends of the pasta, roll it up.

15. Do not roll too loosely or the poaching liquid may seep into the cheese/meat mixture.

16. Wrap roll in a double thickness of cheesecloth and tie each end securely with string.

17. Repeat for second pasta sheet. Fill a large saute pan with chicken stock.

18. Bring the stock to a boil and add pasta rolls.

19. Reduce the heat to simmer and cook gently, turning occasionally, for 25 minutes.

20. Drain and cool before removing string and cheesecloth.

21. Cut each roll in half-inch thick slices. Pour some of the tomato sauce into a pool on the bottom of individual serving plates and arrange the slices on the plates.

22. Garnish with chopped chives. Serve warm or at room temperature.

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Dietary Notes:
This recipe is high in Vitamin A with 20% of your daily recommended intake per serving. This recipe is high in Vitamin C with 26% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Egg, Butter, Gluten, Tomato, Cheese, Spring Onion, Beef allergies.
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