- Active Time 20m
- Total Time 20m
Makes 4 servings
This dish was taught to me by Juliana Bianchi at the Villa Monsanto in Tuscany. The spinach rolls are considered a first course, similar to pasta, but they are also excellent as a main course in a light lunch.
- For Spinach Rolls:
- 1 pound fresh spinach, cooked or one 10-ounce package frozen spinach, thawed
- 3/4 cup ricotta cheese
- 2/3 cup all-purpose flour
- 1 egg
- 1 cup freshly grated Parmesan cheese
- 1/4 teaspoon ground nutmeg
- 4 quarts water
- For Tomato Sauce:
- 1 tablespoon olive oil
- 1 clove garlic, chopped
- 2 cups chopped tomatoes
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/2 teaspoon salt
TO MAKE SPINACH ROLLS: Squeeze the liquid out of the cooked spinach, finely chop and set aside. In a bowl, combine the remaining ingredients. Add the chopped spinach and blend evenly.
Divide the mixture into 12 small pieces. Using the palms of both hands, quickly roll the spinach mixture to form ovals, 1 1/2 - 2 inches long. Repeat the process until all 12 ovals are shaped. If the mixture starts to stick to your hands, dust them lightly with flour.
In a large saucepan, bring the water to a boil.
FOR TOMATO SAUCE: In a saucepan over medium heat, heat the olive oil. Add the garlic and cook for 1 minute. Add the tomatoes, oregano, basil and salt. Simmer the sauce gently for 5 minutes.
Add a pinch of salt to the boiling water, then add the spinach rolls, 4 at a time. When the water returns to a boil, remove the spinach rolls with a slotted spoon and transfer them to a warm serving platter or dinner plates. Repeat the process until the other rolls are cooked. To serve, top with the sauce. Three rolls are considered a single serving.
Recipe reprinted by permission of Doubleday. All rights reserved.
nutrition information per serving
349 calories; 17g total fat; 87mg cholesterol; 928mg sodium; 28g carbohydrates; 5g fiber; 23g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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