Spinach-Filled Pasta Rolls

Ingredients

• 300 g flour
• 1 pinch salt
• 2 tbsp water
• 2 Eggs
• 50 g liquid butter
• 0.125 l vegetable broth
• 1 egg yolk
• 1 Egg white
• 700 g spinach
• 3 Garlic cloves
• 1 tbsp Olive Oil
• Salt
• freshly ground pepper
• nutmeg
• 400 g sheep cheese
• 2 Eggs
• 1 large can crushed tomatoes
• 1 Shallot
• 2 Garlic cloves
• Salt
• freshly ground pepper
• 2 tbsp olive oil
• 2 tbsp Tomato paste
• 0.5 tsp Sugar
• 1 tsp dried basil
• 80 g grated parmesan

Instructions

1. 1.

   Sift flour onto a board, add salt. In the flour well gradually whisk in water and eggs with a fork. Knead dough smooth into a ball, brush with oil, and let rest in a fresh-keeping bag for 30 minutes.

2. 2.

   For the filling, wash spinach, rinse, and blanch briefly in lightly boiling salted water until wilted, then drain, shock, squeeze out excess moisture, and roughly chop.

3. 3.

   Peel garlic, finely chop, and sauté in hot olive oil; loosen spinach, add it, and cook briefly, seasoning with salt, pepper, and nutmeg. Transfer spinach to a large bowl and mix with crumbled sheep cheese and eggs.

4. 4.

   Roll dough thin on a floured board, cut into 10 cm wide strips. Spread filling on each strip, roll up, seal edges with a little egg white. Place rolls in a baking dish greased with liquid butter, brush all around with egg yolk. Bake at 160°C for about 30 minutes. Gradually pour in vegetable broth as needed to keep moist.

5. 5.

   For the tomato sauce, peel and finely dice shallot and garlic; sauté in hot olive oil until translucent. Add crushed tomatoes, stir in tomato paste, season with salt, sugar, basil, and pepper, and simmer gently uncovered for about 20 minutes.

6. 6.

   Serve the tomato sauce on a warmed plate and place finished pasta rolls on top.