Pasta Pinwheel Rolls with Creamy Tomato Sauce

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Servings: 12 servings Difficulty: Advanced
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Rich pasta rolls filled with spinach and prosciutto, simmered in a luxurious creamy tomato sauce
Pasta Pinwheel Rolls W/Creamy Tomato Sauce ** recipe image
Pasta Pinwheel Rolls W/Creamy Tomato Sauce ** recipe image
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Pasta Pinwheel Rolls with Creamy Tomato Sauce

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Servings: 12 servings Calories: 458

Description

These Pasta Pinwheel Rolls offer a sophisticated twist on classic Italian comfort food. Fresh pasta sheets are filled with a savory mixture of fresh spinach, ricotta, and salty prosciutto, then rolled tight and chilled for perfect slicing. The rolls are gently warmed in a homemade creamy tomato sauce, which balances the acidity of plum tomatoes with the richness of heavy cream and white wine. This dish is visually stunning, with the pinwheel cross-section revealing layers of green, pink, and white. It’s an excellent choice for date nights, special family dinners, or when you want to impress guests with a dish that looks complicated but is straightforward to assemble. The combination of tender pasta, creamy sauce, and savory filling creates a deeply satisfying meal.

Ingredients

Directions

  1. Bring a large pot of salted water to a boil.
  2. Cook the fresh pasta sheets for about 2 minutes until al dente.
  3. Remove the sheets from the water, rinse briefly, and lay them flat on plastic wrap.
  4. Blot the top of each sheet with a paper towel to remove excess moisture.
  5. Cover each sheet with a single layer of thinly sliced prosciutto.
  6. Spread the mixture of steamed spinach, ricotta cheese, mozzarella, and grated parmesan over the prosciutto.
  7. Use the plastic wrap to tightly roll the pasta sheet into a log.
  8. Wrap the rolls securely in plastic wrap and refrigerate until firm.
  9. Melt butter in a large skillet over medium heat and sauté finely chopped onions until they begin to brown.
  10. Add dry white wine to the skillet, bring to a boil, and reduce until about 1/4 cup remains.
  11. Add chicken stock and return to a boil, then reduce until about 1/2 cup remains.
  12. Squeeze the drained plum tomatoes through your fingers to break them up and add them to the skillet.
  13. Bring the mixture to a boil, then reduce heat and simmer for 30 minutes, stirring frequently.
  14. Stir in heavy cream and continue cooking slowly for 10 minutes.
  15. Taste the sauce and adjust seasoning with salt, pepper, and nutmeg.
  16. Remove the pasta rolls from the refrigerator and unwrap them.
  17. Gently place the pasta rolls into the simmering sauce to heat through.
  18. Cut off the ends of each roll to create even sides.
  19. Slice each roll into 3 equal pinwheel pieces.
  20. Spoon a pool of sauce onto each plate and arrange 2 or 3 pinwheel pieces on top, cut-side up.
  21. Sprinkle with additional grated cheese if desired and serve immediately.

Nutrition Facts

Servings 12 servings

Amount Per Serving
Calories 458kcal
% Daily Value *
Total Fat 24g37%
Saturated Fat 12g60%
Cholesterol 96mg32%
Sodium 2525mg106%
Total Carbohydrate 24g8%
Dietary Fiber 7g29%
Sugars 8g
Protein 34g68%

* 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: pasta, pinwheel, rolls, tomato, sauce, cream, spinach, prosciutto, ricotta, italian, dinner, main, cheese, wine, onion, parmesan, mozzarella, comfort, simmer, fresh
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