Pasta Roll With Spinach and Ricotta

First course from Friuli Venezia Giulia

Ingredients for 8 people

500 gr Potatoes

1 Egg yolk plus 1 egg, beaten

3 tbsp. Unsalted butter, softened

100 gr All-purpose flour, plus more as needed

500 gr Spinach

170 gr Ricotta

65 gr Parmigiano Reggiano

Salt and pepper

Procedure

Boil the potatoes, put them through a food mill, then combine the purée with the egg yolk, 2 tablespoons butter, salt and flour.

Knead to obtain a smooth dough.

Roll out the dough on top of a floured cloth to a thickness of 6 mm.

Meanwhile boil, drain and chop the spinach. Heat the remain butter in a pan and sauté the spinach. Remove the pan from the heat and add the egg, ricotta and Parmigiano Reggiano.

When this is well mixed spread it across the sheet of pasta evenly and then, somewhat like rolling a strudel, roll up the cloth.

Tie up the ends with string, adding another lenght around the middle.

Cook this in lightly salted boiling water to cover, leaving it alone to cook fro 20 minutes. Remove from the water and let cool.