Tuscan pasta rolls with spinach

Ingredients for 4 servings:

• 200 g flour
• ½ tsp salt
• 2 m.-sized eggs
• 500 g spinach, frozen (or fresh approx. 1 kg)
• 1 m.-sized onion(s)
• 100 g sausage (mortadella)
• 250 g ricotta
• 100 g grated cheese (gratin cheese or Emmental)
• Salt and pepper, nutmeg
• 25 g butter
• 1 tbsp flour
• 250 ml milk
• 400 g tomatoes, pureed
• Thyme
• 50 g Parmesan, freshly grated

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

a recipe for the combi steamer

Sift the flour and salt into a bowl and make a well in the center. Whisk the eggs and add them to the well. Knead everything into a smooth dough. Divide the dough into three pieces and let it rest in cling film for about an hour. For the filling, thaw the spinach in the freezer and squeeze out the excess moisture. Peel the onion and dice it finely, then dice the mortadella. Fry the onion in oil until translucent, then briefly fry the mortadella. Add the spinach and mix well. Let it cool, then add the ricotta and cheese. Season with salt, pepper, and nutmeg. For the sauce, melt the butter, sweat the flour until light, then slowly add the milk and bring to a boil. Simmer gently for about 5 minutes, stirring occasionally. Add the passata. Season with salt, pepper, and thyme. Let it cool slightly. Roll out the pasta pieces as thinly as possible into three rectangles, spread with the spinach filling, and roll them up like strudel. Using a sharp knife, cut slices about 2 cm thick—this will yield 30 to 35 pieces in total. Grease a baking dish with oil and pour in half of the sauce. Place the filled pasta pieces in the dish and cover with the remaining sauce. Sprinkle with Parmesan cheese. Bake the pasta rolls at 170°C (350°F) and 60% humidity for about 40 minutes.