*  Exported from  MasterCook  *
 
                                PASTA ROLLS
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Appetizers                       Cheese/eggs
                 Main dish
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1       lb           Ricotta Cheese (skim milk is
                         -good)
    4       oz           Mozzarella, grated
    4       oz           Romano, grated
    1 1/2   c            Parmesan, grated
    3                    Eggs, whole or whites only
    2       lb           Pasta, homemade & fresh is
                         -best. In STRIPS!!!!!!!
    1       qt           Chicken broth, VERY strong!
                         Salt & Pepper to taste.
                         Parmesan Cheese for topping
                         Tomatoe sauce, spaghetti
                         -sauce in a pinch. Should be
                         -smooth.
                         Yards of string
                         Yards of CHEESECLOTH !!!!
 
   Make the cheese filling. Simply mix all the cheeses
   and then add the BEATEN eggs or egg whites. Make sure
   the harder cheeses are grated. They mix better that
   way. This is a relatively bland mixture as is but
   don't worry. Make the pasta. Use your favorite recipe.
   Green pasta is really neat for the effect. God knows
   the taste is great too. Cut the pasta into ABOUT 6
   wide stips. The length is according to what it’s for.
   If your serving this for dinner make the strips about
   18 long. For appetizers or side dishes then only make
   them 6 to 10 long. Now simply lay out a piece of
   pasta. Smear filling on it. Like frosting a cake.
   EXCEPT leave about «“ free of filliing on the EDGES.
   The begining END can be covered. The last few inches
   of the strip should be left bare too. Now simply roll
   it up! Try to keep it as stright as possible, but
   don't stroke out if it’s a little off. Keep repeating
   until you have one or two rolls per person. Set aside
   until all of them are made. Cut a piece of cheesecloth
   long enough to fully wrap around a roll with several
   inches of overlap. Repeat until you have all the cloth
   pieces cut. Simply wrap each pasta roll in one piece
   of cheesecloth. Tie the cloth closed. MAKE SURE IT'S
   LOOSE. The pasta will swell quite a bit.
   Make your sauce and heat. Smooth sauce I think works
   for a nicer visual effect. Keep it hot, but on the
   side. Now POACH the pasta rolls in your chicken broth.
   Until they're done, about 15 minutes should take care
   of it. But make sure it’s really only a simmer. If the
   broth is boiling it can cause the cheese to push out
   of the pasta and/or the pasta to simply break-up (it’s
   not pretty!)
   Here’s the fun part. Take the pasta rolls out of the
   broth. Cut the string and unwrap each one. Slice them
   like sausages, into rounds, except about 2 thick.
   Place several slices onto each plate, cut side up,
   according to appetite. Pour sauce onto plate. Swirl on
   plate. I do not like covering the swirling of the
   green pasta and the white of the cheese with the
   sauce. I think it shows up better with the sauce as a
   background color. Also having to ”dip" the pices of
   the roll in the sauce makes for a nice taste.
   Sprinkle a little parmesan cheese and/or chopped
   parsley. This is a really good recipe. You might try
   using the filling from Tony’s Manicotti with four
   cheeses in place of my bland one.
  
 
 
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