Fresh Pasta Rollatini with Spinach and Ricotta

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I tried this delicious dish and as cooks do I changed the recipe to my taste. I used a very thin pie crust to wrap the spinach filling and baked it right out. I also used finely minced pepperoni which is less salty than the prosciutto. We enjoyed it with salsa and sour cream. Yum!

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I as usual will change a recipe to suit my taste so I have used the pasta with garlic and basil right in the dough, and the filling I used chicken, bacon, spinach oinions and butter with salt and pepper, rolled it up in a log and wrapped ii in cheesecloth, boiled it for 20-25 minutes, unrolled the cheesecloth and sliced it into 1 1/2 inch slices placed in a butter sheet pan sprinkled it with parm. cheese broiled till cheese is melted and bubbling, served it with a white cream sauce with a touch of fresh basil......... yum, sooooo good, tahnks Giada for the incentive for this dish.

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Just made this tonight and we liked it, but thought it was a bit salty (and I'm a saltaholic!. Like another reviewer, I think I'll add more ricotta next time, definitely some garlic and omit the 1/4 tsp. salt in the filling. It was easier than it looked to prepare and a great jumping off recipe for any filling combo you might want to try. A great appetizer dish for a party.

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this recipe is so yummy and suprisingly easy to make.Its great for entertaining bcuz its easy to eat as a finger food and because its so diverse everyone was intrgued to hear what it was and to try it. also great for a date night... light and still satisfying.i too am a vegitarian so i left out the pancetta, added salt and a little bit of spice and it was great. thank you giada for yet another amazing recipe!

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I made this recipe last night for dinner oh my gosh it is so good my family loved it. It is delish...

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I am an old hand at making pasta, but not one quite as interesting - and as earthy - as this version boiled in cheesecloth; it felt such an authentic way to make pasta that I could almost smell Sicilian orange blossoms in the air! Yes, a bit of work, but good work, not hard work. I, too, had to use the pancetta I had on hand, but I do not think this changed the intended flavor. Thank you, Giada for sharing your food and family heritage with us. Also, a heartfelt thank you to Aunt Raffy for sharing traditions that might otherwise be lost.

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Very good. I love and look forward to Giada cooking with Raffy---------infact I'd give Raffy her own show!!!!! It also reminds me of cooking with my mother many years ago, I love the banter and the laughing---what fun families do.

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Going to try this recipe ASAP, I loved this episode. I thought it was sooo funny! It's exactly how my family is, love it. They seem so down to earth, I love when she cooks with Raffy.

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I love Giada, and I haven't tried this recipe...but this entire episode was so awkward to watch. Actually any episode with Raffy is kind of uncomfortable. They always seem to be at odds, and on the verge of an argument. It's awkward.

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I had never made my own pasta before so I was a bit apprehensive about this recipe but I love ricotta, proscuitto, and spinach so I had to brave it and try it out! Oh my is it ever delicious and surprisingly not that difficult to make. It's fiddly and time consuming but so worth it. I doubled the amount of proscuitto, added a bit more ricotta, and a dollop or two of marinara sauce. Once completed I teamed it up with the rest of the marinara sauce, homemade from my local Italian deli, and it was superb! I love Raffy! My background is Italian as well and she reminds me of my aunts and my own mom. Trust me ... it is in our culture to 'meddle' and 'comment' but we mean well! I still occasionally make meals with my mom and even now that I'm in my 30s she treats me like a little kid who hasn't got a clue! Ha ha. Love you Raffy! Love you mom!