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roll with ricotta and spinach



Ingredients 1 pkg. of lasagna pasta
500 g spinach 500 g ricotta cheese

1 pound of cheese

nutmeg 1 / 2 l milk 35 g flour


butter 1 tablespoon olive oil salt


Wash the spinach and cook still dripping in the pan for several minutes without adding more water. Let cool and squeeze as much water as possible.
Put them in a blender along with the ricotta, salt, a pinch of grated, Parmesan cheese, nutmeg and blend until it becomes creamy.
Boil salted water in a large skillet, add 1 tablespoon olive oil and boil for a short time the sheets of pasta (preferably a couple at a time)
Levarle with a slotted spoon and lay them on a towel by superimposing a on the other side of the sheet to create a larger one.
Do so for another two to cook lasagne.
Spread on pastry cream combined ricotta and spinach and roll up the canvas with the help of pasta.
Prepare a sauce with a knob of butter, add flour and toast it lightly. Add milk, salt and give a light sprinkling of nutmeg.
Bring to a boil until it thickens slightly.
Make a thin layer of sauce on bottom of a baking sheet, cut into rounds and lay the roll of dough into the pan, cover with spoonfuls of sauce and sprinkle with Parmesan cheese.
Bake for about 20 minutes at 180 degrees until they are a little gratin 'surface.