Ingredients Jump to Instructions ↓

  1. Exported from MasterCook


  3. 1 Preparation Time :

  4. Categories : Appetizers Cheese/eggs

  5. Main dish

  6. Amount Measure Ingredient -- Preparation Method -- -- --

  7. 1 lb Ricotta Cheese

  8. -good)

  9. 4 oz Mozzarella, grated

  10. 4 oz Romano, grated

  11. 1 1/2 c Parmesan, grated

  12. 3 Eggs, whole or whites only

  13. 2 lb Pasta, homemade & fresh is

  14. -best. In STRIPS!!!

  15. 1 qt Chicken broth, VERY strong!

  16. Salt & Pepper to taste.

  17. Parmesan Cheese for topping

  18. Tomatoe sauce, spaghetti

  19. -sauce in a pinch. Should be

  20. -smooth.

  21. Yards of string

  22. Yards of CHEESECLOTH !!!

  23. Make the cheese filling. Simply mix all the cheeses

  24. and then add the BEATEN eggs or egg whites. Make sure

  25. the harder cheeses are grated. They mix better that

  26. way. This is a relatively bland mixture as is but

  27. don't worry. Make the pasta. Use your favorite recipe.

  28. Green pasta is really neat for the effect. God knows

  29. the taste is great too. Cut the pasta into ABOUT 6 wide stips. The length is according to what it's for.

  30. If your serving this for dinner make the strips about 18 long. For appetizers or side dishes then only make

  31. 6 to 10 long. Now simply lay out a piece of

  32. pasta. Smear filling on it. Like frosting a cake.

  33. EXCEPT leave about «" free of filliing on the EDGES.

  34. The begining END can be covered. The last few inches

  35. of the strip should be left bare too. Now simply roll

  36. it up! Try to keep it as stright as possible, but

  37. don't stroke out if it's a little off. Keep repeating

  38. until you have one or two rolls per person. Set aside

  39. until all of them are made. Cut a piece of cheesecloth

  40. long enough to fully wrap around a roll with several

  41. inches of overlap. Repeat until you have all the cloth

  42. pieces cut. Simply wrap each pasta roll in one piece

  43. of cheesecloth. Tie the cloth closed. MAKE SURE IT'S

  44. LOOSE. The pasta will swell quite a bit.

  45. Make your sauce and heat. Smooth sauce I think works

  46. for a nicer visual effect. Keep it hot, but on the

  47. side. Now POACH the pasta rolls in your chicken broth.

  48. Until they're done, about 15 minutes should take care

  49. of it. But make sure it's really only a simmer. If the

  50. broth is boiling it can cause the cheese to push out

  51. of the pasta and/or the pasta to simply break-up (it's

  52. not pretty!)

  53. Here's the fun part. Take the pasta rolls out of the

  54. broth. Cut the string and unwrap each one. Slice them

  55. like sausages, into rounds, except about 2 thick.

  56. Place several slices onto each plate, cut side up,

  57. according to appetite. Pour sauce onto plate. Swirl on

  58. plate. I do not like covering the swirling of the

  59. green pasta and the white of the cheese with the

  60. sauce. I think it shows up better with the sauce as a

  61. background color. Also having to "dip" the pices of

  62. the roll in the sauce makes for a nice taste.

  63. Sprinkle a little parmesan cheese and/or chopped

  64. parsley. This is a really good recipe. You might try

  65. using the filling from Tony's Manicotti with four

  66. cheeses in place of my bland one. - - - - - - - - - - - - - - - - - -


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