Lasagna Rollatini

The old folks could not afford to waste food. Any left over ingredients, which were rare with all of those kids at the table, were used the next day in another dish. Lasagna Rollatini follows that  tradition. I assembled a nice platter of Lasagna Rollatini using the unused ingredients of a Spinach Ricotta lasagna.

Begin with a Basic Hand Made Pasta dough recipe. Any left overs from a lasagna will do.

Filling Mix guidelines.

1 cup Ricotta cheese
2 medium egg yolks
¾ cup grated Parmesan cheese
1 teaspoon fresh chopped Parsley
½ teaspoon freshly grated nutmeg.
Pinch of salt and pepper
Steamed spinach

Final Topping

Basic Tomato sauce

Shredded cheese

Grated cheese

Spinach preparation.

If you use frozen spinach, frozen bags are suggested; steam and  then squeeze dry by patting with paper towels to remove as much moisture as possible. Finely chop or grate in a food processor. Then add spinach to the mixture. The amount of spinach added to the mixture may vary according to your taste. For fresh spinach, remove stems, blanch and remove moisture as you would for frozen spinach.

Mix all ingredients well and then refrigerate for about 15 to 30 minutes or until firm.

Roll the pasta into 5" wide x 4" long pieces. Now add your left over ravioli or lasagna filling. Leave room on the edges so that the filling will not cook out onto the pan. Roll them up like jelly rolls. Sprinkle the batch with some shredded cheese of your choice and some good grated cheese. Also partially cover with any sauce you have. Bake in the oven at around 375 degrees for about 20 minutes, or until the cheese covering is melted.

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