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Categories:
cake flour all-purpose flour egg yolks extra-virgin olive oil kosher salt water frozen spinach milk Ricotta cheese Parmesan egg yolk extra-virgin olive oil unsalted butter kosher salt freshly ground black pepper egg water butter unsalted butter Parmesan marinara sauce layer
Viewed: 35 - Published at: 9 years agoIngredients
- 1 cup cake flour
- 1/2 cup all-purpose flour, plus extra for dusting
- 2 egg yolks
- 2 tablespoons extra-virgin olive oil
- 1/2 teaspoon kosher salt
- 1/4 to 1/2 cup water, plus extra, as needed
- 12 ounces frozen spinach, thawed and drained
- 3 ounces thinly sliced prosciutto, finely chopped
- 1/2 cup whole milk ricotta cheese
- 1/3 cup grated Parmesan
- 1 egg yolk
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon unsalted butter, chopped, room temperature
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 egg
- 1 tablespoon water
- Butter, for greasing the baking dish
- 3 tablespoons unsalted butter, melted
- 3 tablespoons grated Parmesan
- 2 cups warm tomato-basil marinara sauce
- Special equipment: 2 double layer-thick pieces of cheesecloth, each piece 8 by 16 inches in size, 4 (6-inch) pieces kitchen twine
Method
- For the pasta: In a food processor, pulse together the cake flour, all-purpose flour, egg yolks, olive oil, and salt.
- With the food processor running, gradually add the water in a steady stream until the mixture forms a ball, adding extra water, 1 tablespoon at a time, if needed.
- Place the dough on a floured work surface and knead for 2 minutes until smooth.
- Cut the dough in half and shape into discs.
- Wrap in plastic wrap and refrigerate for 30 minutes.
- For the filling: Place the drained spinach in the middle of a clean kitchen towel.
- Fold the towel in half and squeeze out any excess moisture.
- Place the spinach in a medium bowl.
- Add the prosciutto, ricotta cheese, Parmesan, egg yolk, olive oil, butter, salt, and pepper.
- Using a fork, mix until combined.
- On a floured work surface, roll out the chilled dough into 2 (8-inch diameter) circles.
- Place the filling in the center of each circle and, using a spatula, spread evenly over the dough leaving a 1/2 to 3/4-inch border of uncovered dough.
- In a small bowl, beat the egg and water together until smooth.
- Using a pastry brush, lightly brush the edges of the dough with the egg mixture.
- Roll the dough into logs, jellyroll style, and pinch the edges together to seal.
- Roll each log in the prepared cheesecloth and secure the ends with kitchen twine.
- Oil a baking sheet.
- Bring a large pot of salted water to a boil over high heat.
- Reduce the heat to a simmer.
- Lower the logs into the water and cook for 15 minutes.
- Using 2 pairs of tongs to hold the twine, remove the logs, one at a time, and place on the prepared baking sheet until cool enough to handle, about 10 minutes.
- Preheat the broiler.
- Butter an 8 by 8-inch glass baking dish.
- Remove the kitchen twine and cheesecloth.
- Using a sharp knife, cut each log into 12 (1/2-inch thick) slices.
- Fan the slices in 3 overlapping rows in the prepared baking dish.
- Using a pastry brush, brush the top of the slices with the melted butter and sprinkle with Parmesan.
- Broil until golden, 3 to 4 minutes.
- Serve with warm marinara sauce.
