Ingredients Jump to Instructions ↓

  1. Recipe Ingredients Autoconvert units to: Metric US 1 Black Pepper Pasta - (see recipe) 2 lbs 908g / 32oz Fresh Italian sausage - crumbled, cooked, And drained 1 cup 237ml Fresh ricotta 1 Fresh Swiss chard - boiled, drained, And chopped 1 teaspoon 5ml Freshly-grated nutmeg 1 1/2 cups 297g / 10oz Freshly-grated Parmigiano-Reggiano - divided 1/2 Salsa Balsamella - (see recipe)

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Preheat oven to 400 degrees. Bring 6 quarts water to boil and add 2 tablespoons salt. Make the pasta and roll out to the third thinnest mark on the pasta roller. Cut the sheets into pieces 10 inches long. Cover and set aside. In a mixing bowl, stir together cooked sausage, ricotta, cooked chard, nutmeg and 1 cup Parmigiano until well blended. Blanch pasta sheets 1 minute and refresh in an ice bath. Drain well and lay on clean counter. Divide filling among pasta pieces, completely covering each sheet with 1/2 inch to 1 inch of filling. Roll each pasta piece up like a jelly roll and place in a buttered baking dish. Cover with Salsa Balsamella and sprinkle with remaining cheese. Bake for 45 minutes until light brown on top and bubbly everywhere. Remove, let stand 10 minutes. To serve, slice across each roll to form rounds and place flat on plate. This recipe yields 4 servings.


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