Rotolo Di Pasta Ripieno


2 6×12-in. sheets dough
1/2 lb. lean veal, diced
1/2 lb. chicken livers, diced
4 tbs. butter
1/4 lb. fresh sausage, crumbled
2oz. fresh mushrooms
2 lbs. spinach
4 eggs
4 tbs. grated Parmigiano
2 cups tomato sauce

How to make the  ROTOLO DI PASTA RIPIENO – Stuffed Pasta Roll:

Saute 4 tbs. butter with the veal, chicken livers, mushrooms and sausages in a saucepan. Add a few tbs. of broth if the mixture is too dry. Cook for about 30 mins. Remove from heat and set aside.

Wash and clean the spinach, squeeze out excess water, chop and saute with 2 tbs. butter for 5 mins. and set aside.

Combine meat and spinach mixtures together with 4 eggs, and salt and pepper. Grind finely using a food mill to make the stuffing smooth.

Take one sheet of dough and spread the stuffing, leaving an unfilled 1/2-in. border. Take the other sheet, place it on top and roll. Wrap with cheesecloth and cook floating in boiling, salted water. For this, use an oval pot or a pot that resembles a fish poacher, so that the ends of the cheesecloth can be tied to the handles of the pot. This way, the pasta roll will be floating and not sitting in the boiling water. Cooking time can be as long as 2 hours.

When cooked, take the roll out of the water, discard the cheesecloth, cut into 1/2-in. thick slices. Arrange them in a buttered baking dish, pour tomato sauce over, sprinkle with 2 tbs. Parmigiano, dot with butter and bake for 12 mins. at 375°F.

Serves 6

Enrico Massetti was born in Milan, Italy.
Now he lives in Washington, DC, USA.
Still, he regularly visits his hometown
and enjoys going around all the places in his home country
especially those he can reach by public transportation.

Enrico loves writing guide books on travel in Italy
to help his friends that go to Italy to visit
and enjoy his old home country.
He also publishes books on the Argentine tango dance.

You can reach Enrico at