Pasta Rolls
Description
These Italian-style pasta rolls are a show-stopping main course that combines tender homemade pasta with a creamy, savory ricotta and egg filling. The secret to this dish is wrapping each roll in cheesecloth before poaching it gently in a strong chicken broth, which allows the pasta to cook through without unraveling or losing its cheesy interior. The result is a soft, pillowy texture that holds its shape beautifully when sliced into thick rounds. Served atop a smooth, simmered tomato sauce and dusted with fresh Parmesan and parsley, these rolls offer a comforting yet sophisticated dining experience. Perfect for special family dinners or entertaining guests, this vegetarian dish brings the warmth of traditional Italian home cooking to your table.Ingredients
Directions
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In a large bowl, combine the ricotta, mozzarella, Romano, and Parmesan cheeses.
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Beat the eggs and mix them into the cheese mixture until well combined and smooth.
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Season the filling with salt and pepper to taste.
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Roll out the fresh pasta dough on a floured surface until thin and even.
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Cut the pasta into strips approximately 6 inches wide and 18 inches long.
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Lay a pasta strip flat and spread a layer of the cheese filling over it, leaving about 1 inch clear on the long edges and the final few inches at one end.
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Tightly roll up the pasta strip, keeping it straight as you go.
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Repeat the process until all filling and pasta are used.
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Cut pieces of cheesecloth long enough to wrap around each roll with several inches of overlap.
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Wrap each pasta roll in a piece of cheesecloth and tie it securely with string, ensuring the wrap is loose enough to allow the pasta to swell during cooking.
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Bring the chicken broth to a gentle simmer in a large pot; do not let it boil vigorously.
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Place the wrapped pasta rolls into the simmering broth.
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Poach the rolls for approximately 15 minutes, or until the pasta is cooked through.
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Meanwhile, heat the tomato sauce in a separate pan and keep it hot.
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Remove the rolls from the broth using a slotted spoon.
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Carefully cut the string and unwrap the cheesecloth from each roll.
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Slice each roll into thick rounds, about 2 inches thick.
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Swirl a generous amount of tomato sauce onto each serving plate.
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Arrange several pasta roll slices on top of the sauce, cut side up.
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Sprinkle with additional grated Parmesan cheese and chopped parsley before serving.
Nutrition Facts
Servings 1
- Amount Per Serving
- Calories 197.5kcal
- % Daily Value *
- Total Fat 14.8g23%
- Saturated Fat 9.8g50%
- Cholesterol 64.7mg22%
- Sodium 95.3mg4%
- Total Carbohydrate 3.4g2%
- Dietary Fiber 0.0g0%
- Sugars 3.4g
- Protein 12.5g25%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Use high-quality, strong chicken broth for poaching to ensure the pasta absorbs good flavor. A weak broth will result in bland rolls.
It is crucial that the broth only simmers gently. If it boils vigorously, the force can cause the cheese filling to leak out or the delicate pasta to break apart.
Fresh pasta dough is preferred for this recipe as it holds together better during the rolling and poaching process. If using dried pasta, this method may not work as effectively.
For a visual twist, you can add spinach or herbs to the pasta dough to create green pasta, which contrasts beautifully with the white cheese filling and red sauce.
The filling can be enhanced with additional herbs like basil, oregano, or nutmeg for more complex flavor profiles.
Ensure the cheesecloth wraps are tied loosely. The pasta will expand significantly as it cooks, and a tight wrap can cause the rolls to burst.
