Fresh Pasta Rollatini with Spinach and Ricotta

Ingredients

• 0.3 teaspoon pepper black freshly ground
• 6 servings butter for greasing the baking dish
• 1 cup cake flour 
• 1  eggs 
• 1  egg yolk 
• 2  egg yolks 
• 0.5 cup flour for dusting all-purpose
• 12 ounces pkt spinach frozen thawed drained
• 0.3 teaspoon kosher salt 
• 0.5 teaspoon kosher salt 
• 2 tablespoons olive oil extra-virgin
• 0.3 cup parmesan grated
• 3 tablespoons parmesan grated
• 3 ounces pancetta thinly sliced finely chopped
• 0.5 cup milk ricotta cheese whole
• 2 cups warm tomato-basil marinara sauce 
• 1 tablespoon butter unsalted chopped room temperature
• 3 tablespoons butter unsalted melted
• 0.3 cup water as needed
• 1 tablespoon water 

Equipment

• food processor
• bowl
• baking sheet
• knife
• pot
• plastic wrap
• baking pan
• broiler
• kitchen towels
• spatula
• tongs
• pastry brush
• glass baking pan
• cheesecloth
• kitchen twine

Directions

1. Watch how to make this recipe.
2. For the pasta: In a food processor, pulse together the cake flour, all-purpose 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.
3. Place the dough on a floured work surface and knead for 2 minutes until smooth.
4. Cut the dough in half and shape into discs. Wrap in plastic wrap and refrigerate for 30 minutes.
5. Place the drained spinach in the middle of a clean kitchen towel. Fold the towel in half and squeeze out any excess moisture.
6. Place the spinach in a medium bowl.
7. Add the prosciutto, ricotta cheese, Parmesan, egg yolk, olive oil, butter, salt, and pepper. Using a fork, mix until combined.
8. On a floured work surface, roll out the chilled dough into 2 (8-inch diameter) circles.
9. 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. In a small bowl, beat the egg and water together until smooth. Using a pastry brush, lightly brush the edges of the dough with the egg mixture.
10. Roll the dough into logs, jellyroll style, and pinch the edges together to seal.
11. Roll each log in the prepared cheesecloth and secure the ends with kitchen twine.
12. Oil a baking sheet. Bring a large pot of salted water to a boil over high heat. Reduce the heat to a simmer. 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.
13. Preheat the broiler. Butter an 8 by 8-inch glass baking dish.
14. Remove the kitchen twine and cheesecloth. Using a sharp knife, cut each log into 12 (1/2-inch thick) slices. Fan the slices in 3 overlapping rows in the prepared baking dish. Using a pastry brush, brush the top of the slices with the melted butter and sprinkle with Parmesan. Broil until golden, 3 to 4 minutes.
15. Serve with warm marinara sauce.