Spinach roll with ricotta

Ingredients for 4 servings:

• 200 g flour
• 2 eggs
• 1 kg spinach
• 250 g ricotta
• 100 g butter
• 80 g Parmesan, grated
• some sage leaves, chopped
• some salt
• some pepper
• 2 pinch(s) nutmeg, freshly grated

Instructions

Working time approx. 1 hour 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 2 hours 15 minutes

Spinach and ricotta roll

Trim the spinach and remove any tough stems. Wash and drain the spinach leaves. Melt 30g of butter in a large saucepan. Add the spinach, cover, and cook over low heat for 3-4 minutes until wilted, stirring frequently. Season with salt, pepper, and nutmeg. Puree the spinach and place in a bowl to cool. Mix the spinach puree with the grated Parmesan and ricotta cheese, and season to taste with salt and pepper. Knead the flour and eggs into a smooth dough and then roll out with a rolling pin into a sheet of dough approximately 20 x 40 cm and 2 mm thick. Spread the spinach mixture evenly over the dough, leaving a little space around the edges. Then roll everything up and seal the loose edges with a little egg white. Place the spinach and cheese roll on a clean cloth and wrap it in the cloth. Tie it together several times with string. In a pot large enough to hold the entire roll, bring enough salted water to a boil so that the roll is completely submerged. Cook the roll in the gently simmering water for about 40 minutes. Remove the roll, untie the string, and carefully unwrap the roll. Cut the roll into approximately 1 cm wide slices and arrange tastefully on a plate. Drizzle the remaining warm butter, flavored with sage, over the prepared spinach roll and serve warm.