Cheese Pasta Roll With Tomato Sauce

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Servings: 8 Difficulty: Advanced
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A sophisticated poached pasta roll filled with creamy cheese and prosciutto, served with a rich tomato sauce
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This elegant dish features delicate spinach pasta sheets rolled around a luxurious filling of ricotta, cream cheese, and smoked ham. Poached gently in chicken stock, the roll holds its shape perfectly, offering a tender, savory bite. The accompanying tomato sauce, made with sweet shallots and fresh herbs, adds a bright, acidic contrast to the rich cheese filling. It is an impressive yet approachable main course, perfect for dinner parties or special weekend meals. The combination of textures&# 226;€”smooth cheese, soft pasta, and savory prosciutto—creates a harmonious and satisfying experience.

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Cheese Pasta Roll With Tomato Sauce

Author: chefs-mate Cooking Method: , , , Cuisine: Courses:
Difficulty: Advanced
Servings: 8 Calories: 74.2

Description

This elegant dish features delicate spinach pasta sheets rolled around a luxurious filling of ricotta, cream cheese, and smoked ham. Poached gently in chicken stock, the roll holds its shape perfectly, offering a tender, savory bite. The accompanying tomato sauce, made with sweet shallots and fresh herbs, adds a bright, acidic contrast to the rich cheese filling. It is an impressive yet approachable main course, perfect for dinner parties or special weekend meals. The combination of textures&# 226;€”smooth cheese, soft pasta, and savory prosciutto—creates a harmonious and satisfying experience.

Ingredients

Directions

  1. Prepare the tomato sauce by briefly dropping tomatoes into boiling water, then plunging them into cold water to peel. Remove seeds and chop the tomatoes.
  2. Melt butter in a sauté pan and add minced shallots. Sauté covered over low heat for 5 minutes.
  3. Add chopped tomatoes and a bouquet garni (rosemary, thyme, bay leaf, peppercorns in cheesecloth) to the pan. Season to taste.
  4. Cook covered over medium heat for 30 minutes. Remove shallots and bouquet garni, then puree the sauce. Reserve.
  5. For the roll, melt 2 tablespoons butter in a pan and sauté diced smoked ham and minced scallions for 2 minutes until soft.
  6. In a bowl, beat cream cheese, Parmesan, ricotta, and black pepper until smooth. Fold in the ham mixture and beaten eggs.
  7. Refrigerate the filling mixture for at least 2-3 hours to firm up.
  8. Lay out spinach pasta sheets. Spread half the filling on one sheet, leaving a half-inch border. Brush border with melted butter.
  9. Layer sliced prosciutto over the filling. Roll up tightly from one short end.
  10. Wrap the roll securely in double-thickness cheesecloth and tie ends with string. Repeat with the second pasta sheet.
  11. Bring chicken stock to a boil in a large pan. Add the wrapped rolls and reduce heat to a gentle simmer.
  12. Poach the rolls for 25 minutes, turning occasionally. Drain and let cool before removing cheesecloth and string.
  13. Slice the rolls into half-inch thick slices. Serve warm on plates topped with the reserved tomato sauce and garnished with chopped chives.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 74.2kcal
% Daily Value *
Total Fat 6.3g10%
Saturated Fat 3.8g19%
Cholesterol 16.1mg6%
Sodium 53.9mg3%
Total Carbohydrate 4.4g2%
Dietary Fiber 1.4g6%
Sugars 3.0g
Protein 1.1g3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: cheese, pasta, roll, tomato, sauce, prosciutto, ricotta, cream cheese, spinach pasta, poached, italian, dinner party, egg, shallots, chicken stock
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