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Spinach and Ricotta Pasta Rolls

A traditional Jewish-Italian Purim recipe for pasta rolled with spinach and sometimes cheese gave inspiration for these updated rolls. A creamy spinach-ricotta-Parmesan filling spiked with garlic and nutmeg gets rolled up in lasagna noodles to become cute little packages enrobed with butter and baked. Just warning you now, you won’t be able to eat just one. This recipe relies on good flavor, so it’s worth seeking out good-quality ricotta (among more widely distributed brands, I prefer Bel Gioioso), Parmigiano-Reggiano cheese, and fresh nutmeg that you grate right before using. I think a touch of cayenne pepper in the butter sauce gives a little depth and nice color, but you can omit it if you prefer.
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Servings: 16 rolls (Dairy)
Ingredients Method

Ingredients
  

For the pasta rolls
  • 1/2 tablespoon unsalted butter
  • 1 box 1 pound dry lasagna noodles
  • 1 10- ounce package frozen chopped spinach thawed and liquid pressed out (a fine mesh strainer works well)
  • 1 container 15 or 16 ounces whole milk ricotta, any excess liquid drained
  • 3/4 cup finely shredded Parmesan
  • 1 large egg lightly beaten
  • 2 cloves garlic crushed
  • 1/2 teaspoon freshly grated nutmeg
  • 1/2 teaspoon kosher salt
  • 1/8 to 1/4 teaspoon freshly ground black pepper or to taste
For the topping
  • 4 tablespoons unsalted butter
  • 1/4 teaspoon scant kosher salt
  • 2 to 3 shakes about 1/16 teaspoon ground red (cayenne) pepper (optional)
  • 1 tablespoon finely chopped fresh Italian parsley
  • 1/4 cup finely shredded Parmesan

Method
 

  1. Preheat the oven to 350 degrees and butter the bottom of a 9- by 13-inch glass baking dish. Cook the lasagna noodles according to the package directions. If not using them immediately, lay them out on a piece of parchment paper or nonstick foil so they don’t stick together.
  2. While the pasta cooks, combine the spinach, ricotta, Parmesan, egg, garlic, nutmeg, salt, and pepper in a medium bowl.
  3. Spread about 2 tablespoons of the spinach mixture over each noodle. Starting with a short side, roll up jellyroll style and place the rolls seam side down without touching in the prepared baking dish. You should be able to fit about 16 rolls in your dish (you might have a few noodles leftover).
  4. Make the topping by melting the butter and then stirring in the salt, ground red pepper, and parsley. Spoon this mixture over the tops of the pasta rolls. Sprinkle with ¼ cup Parmesan. Cover the dish tightly with aluminum foil and bake 35 minutes, until piping hot all the way through (the centers should read 160 degrees on an instant-read thermometer). Let rest a few minutes before serving.