Stuffed Spinach Pasta Roll for Lunchbox

Instructions

1. Make the filling: Prepare the filling: Rinse the spinach. Place in a large pan over a high heat, Cover and cook in its water with a little salt, shaking the pan for 2-3 minutes, until the leaves wilt. Drain in a colander, pressing out the water. Cool, squeeze and chop finely. Mash the cream cheese with the parmesan and egg. Add the spinach. Season with nutmeg, salt, and pepper.
2. Make the pasta dough: Sift the flour and salt onto a work surface. Make a well in the middle. Beat the eggs with the oil and pour into the well. Work together the ingredients to form a soft, sticky dough. Knead well for 10 minutes until smooth and elastic. Wrap in plastic cling film and leave to rest for 30 minutes at room temperature.
3. Cut the dough in4 parts. Roll out each to a 3 mm thick rectangle 20x40 cm. Place the rectangle on a large piece of muslin, with one of the short sides nearest you. Spread the mixture thinly over the pasta leaving 2 cm margin along the short side that is further away from you. Moisten the 2 long sides with water. Starting with the short side that is nearest to you roll the pasta away from you just like you would do when making Swiss roll. Do not press it. Just roll until you have a 20 cm long sausage. Press the 2 open edges to seal the pasta. Then roll the muslin around the roll a couple of times and tie the 2 ends tightly with string.
4. Half fill a large frame proof casserole. Bring to the boil add salt and then the pasta rolls. The water should cover the rolls. Half-cover with lid and cook for 5-6 minutes. Remove the rolls from the water and place on a board near the sink. Prop the board up to at one end to allow the excess water to drain away from the roll. Then leave to cool.
5. Make the tomato sauce for serving: Heat the oil in a saucepan and add the garlic, onion, celery stalk and fresh herbs. Cook for 5-7 minutes over low heat until softened. Add the tomatoes, tomato paste and sugar. Bring to the boil, then lower the heat and simmer gently uncovered for 30 minutes.
6. Preheat the oven to 200 °C. Unwrap the pasta rolls and cut each into 12 thick slices. Melt 50 g butter and brush a little of it over a ovenproof dish. Arrange the pasta roll slices and drizzle over some melted butter and Parmesan cheese. Bake for 10 minutes until golden brown.
7. Meanwhile blend the tomato sauce. Transfer to a pan and add some wine to thin it down to a pouring consistency. Heat until bubbling.
8. Serve pasta rolls on individual plates on a pool of tomato sauce.
9. When packing the rolls for your Lunchbox, set the sauce in XL or M lid containers.

• Servings : 6
• Ready in : 60 Minutes
• Course : Appetizers, Main courses
• Recipe Type : Finger foods, Pizza, Pasta, Spagetty, Quiches
• Ingredient : Basil leaves, beef, Can tomatoes, Carrots, Celery sticks, Dried oregano, Egg yolks, Eggs, Garlic, Ground black pepper, Italian "00" flour, Nutmeg, Olive oil, Onion, Parmesan cheese, Pecorino cheese, Ricotta cheese, Salt, Spinach, Sugar, Thyme leaves, Tomato puree, White wine