1x pasta dough
1 large free-range egg, beaten
2 x simple tomato sauce
6 banana shallots, peeled
extra virgin olive oil
300g spinach, washed
sea salt and freshly ground black pepper
50g Parmesan cheese, plus extra for grating
14 of a whole nutmeg
2 large free-range eggs
400g quality ricotta cheese
1x 125g ball of mozzarella cheese


1.Cut the shallots deeply for filling. In a wide saucepan over medium heat, heat 2 tablespoons of oil. For ten mnautes sweat the shallots, or softly.
2.Add spinach, season and wilt and then cool, then sprinkle with Parmesan, and sprinkle the must into a jar. Pinch the water from the spinach and pinch it very finely and tear.
3.Dust your surface with flour to roll the pasta (make certain you'll bave plenty of space!). Divide pasta dough into 3 sections, then roll through the pasta machine in the widest length, each with your hands.
4.Keep rolling through the system and you can set it up to number 1 and your dough is nearly wafer thin (with a damp tea towell covering the roll sheets).
5.Cut the sheets to a length of 45 cm, using a clean tea towel, and then use beating egg to hold the longest corners. A large rectangle shaped (35 cmx 45 cm approximately).
6.Spread evenly across the hill, leaving a border of 5 cm. Rinse over the mouzarella, add a good Parmesan grill and brush the edges with vnth best butter. Place it carefully on the closest edge of the tea towel and force the end to settle, fold the ends together. Lock with a string and fold tightly into the clingfilm.
7.Put the rotolo on a deep roasting tank of boiling water. Cook 10 minutes, turn occasionally and add smore boilirg water, if necessary. If required.
8.Wrap the ends carefully, cut them and throw them away, slice them into 12 circles. Serve with the basic sauce of toato and the Parmesan grill.
9.Place the most basic tomatoes in a big, broad pot of ovenprool, preheat the oven to 200 C / 400 ' F / gas 6, then add the rotolo bits.

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