Island Edibles: Rollatini with Spinach and Cilantro (Meat Version and Vegetarian)

Remember how I said I

LOVE LOVE LOVE

Italian food!

Well I'm at it again :)

If you want to check out the last two, click on these 2 words:

Tomato Feta Salad (you have to scroll down)

Gnocchi

And I have to say this is my all-time favourite one yet!

My husband, Dustin, said that he takes it seriously when he says,

"This is...the...best meal I've EVER had"

so c'mon friends, if you have to try one recipe this week, try this!

Now, yes, it does take a bit of time, but indulge yourself.

Your family will thank you!

(the vegetarian recipe is at the bottom)

(Vegetarian Recipe on the Left, Meat version on the right)

Photo Corresponds with Step 5

Photo Corresponds with Step 6

Pasta Rollatini with Spinach (MEAT version) (blue highlights are for vegetarian recipe)

Pasta:

1 1/2 cup Flour

2 egg yolks

2 Tbsp EVOO

1/2 tsp Salt

1/4 - 1/2 cup Water

Filling:

8 oz Spinach (cooked)

1/2 zucchini (sauteed together with onions)

1 large onion (sauteed)

3 slices of proscuitto (thinly sliced and diced)

1/2 cup cottage or ricotta cheese

1/3 cup parmesan (or mozzarella)

1 egg yolk (use egg substitute for Vegan's)

1 clove of minced garlic

2 Tbsp EVOO

1 Tbsp butter (room temp)

small bunch of minced cilantro

1/4 tsp salt

1/4 tsp pepper

For the pasta:

In a food processor, pulse together the flour egg yolks, olive oil, and salt.
With the food processor running, gradually add the water in a steady stream until the mixture forms a ball, adding extra water, 1 tablespoon at a time, if needed.
Place the dough on a floured work surface and knead for 2 minutes until smooth.
Cut the dough in half and shape into discs.
Wrap in plastic wrap and refrigerate for 30 minutes.

Filling:

Place the drained spinach in the middle of a clean kitchen towel.
Fold the towel in half and squeeze out any excess moisture.
Place the spinach in a medium bowl and add the prosciutto, cottage cheese, Parmesan, egg yolk, olive oil, butter, salt, and pepper.
On a floured work surface, roll out the chilled dough into 2 (8-inch diameter) circles.
Place the filling in the center of each circle and, using a spatula, spread evenly over the dough leaving a 1/2 to 3/4-inch border of uncovered dough. (SEE PIC 1)
Roll the dough into logs, jellyroll style, and pinch the edges together to seal. Roll each log in the prepared cheesecloth and secure the ends with kitchen twine. (use a tea towel if you don't have cheesecloth) (SEE PIC 2)
Oil a 9 x 13" baking dish.
Bring a large pot of salted water to a boil over high heat. Lower the logs into the water and cook for 15 minutes. Using 2 pairs of tongs to hold the twine, remove the logs, one at a time, and place on the prepared baking sheet until cool enough to handle, about 10 minutes.
Slice into 1/2 inch pieces and lay in a baking dish. Sprinkle with Parmesan or Mozzarella.

Vegetarian Rollatini (alterations)

Use the same recipe as above, however, OMIT the ingredients highlighted in blue (above) and you can also add roasted red peppers for more flavour! Mmm...my tongue tingles just thinking about it). I highlighted the dairy items as well as my husband is Vegan Vegetarian. Enjoy!