Fresh Pasta Rollatini with Spinach and Ricotta

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There is no doubt that this is a very special recipe. I didn't make Giada's tomato sauce because I have evolved my own but this is not that difficult to make and very tasty. I added a couple of tablespoons of chopped olive salad to my filling and will continue to do so when I make this-- which I will.
The true star of this creation though is the pasta-- I tried this recipe because I was taken by the notion of cake flour in pasta. It handles really well and rolls out very thinly-- hmmm thought I - this would make a great pasta for ravioli.
I just made ravioli with this pasta recipe and ate the scraps for my lunch. I'll never make pasta any other way now and believe me I've tried TONS of pasta recipes. It's light, not stodgy and I love it!

Thank you so MUCH Giada!

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I only made the fresh pasta. wow what a great time saver and tastes great

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8" may seem small but you need to think of the size of the pot. I rolled mine out to the width of my largest pot, filled the rounds to within a 1/2 inch of the edge. they are in the pot cooking right now. i will update in about 20 mins.
UPDATE: I cooked a bit longer. (20 mins Nice and firm. the cloth keeps everything together. i left them in the cheese cloth for about an hour. Don't do that. the dough will start to stick. I am leaving them whole and will wrap in plastic and finish off in 3 days for party.
UPDATE: Frozen solid for a few days. I defrosted for about an hour and sliced. Finished them off in the oven as the recipe states. Taste great, lots of comments and recipe requests

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So so delicious!

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I love this recipe! I would like to try it with other types of fillings as well. Delicious and great for a special occasion.

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It was a great dish but I agree with someone else who said it was a bit "doughy." I also added a lot more ricotta because the mixture seemed a bit dry at first. And I happened to only have garlic marinara sauce so I am not sure how much the dish needed garlic as most people seemed to indicate, since my sauce had garlic in it anyway.

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aunt Raffy is ahoot who wouldn:t love the dish and those two!!!!!! Very pretty needs garlic joy Palm city, Fla.

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This is the first time I've ever made my own pasta from scratch. After cooking them in the water, I covered my sliced rollatinis with arrabiatta sauce & cheese & baked them in the oven for 20mins at 370F. The dish came out ok, it could do with a bit more flavor in the filling, like some garlic... also the center of the rolls was a bit too 'doughy'. It made two rollatinis & each of the rolls served 4 meals, so it goes a long way. I swapped the ricotta for marscapone & the proscuittio for pastrami.

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I just made this recipe tonight for the family and we all just loved it. My son helped make the pasta dough and squeezed the liquid out of the spinach (that was great fun for him. The recipe is easy to make and the pasta is light and tender. Most of my extended family is vegetarian so while I was eating the rollatini I thought of several other vegetable items that would go well in it. I will try this in multiple variation and am looking forward to trying the results. Thanks Giada and Raffy! :

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this is just not that great. if you like pasta and you like spinach you will probably like it (my husband is a big fan of both and really enjoyed it but i just think it is okay. my parents are both from italy and we make all of our own pasta, wine, sausages, etc etc so i know good authentic italian pasta/food and am someone who has good taste in food and this is just okay. but it's easy to make and a nice way to incorporate spinach/vegetable into a pasta dish and pleasing to the eye so not a total loss.