Spinach & cheese pasta

Yield: 48 Servings

Measure Ingredient
2½ pounds Cream cheese -- room
Temperature
2 cups Parmesan cheese -- finely
Shredded
10 Egg
1 cup Flat-leaf parsley -- finely
Minced
1 cup Scallions -- finely minced
2 tablespoons Garlic -- pureed
6 Pasta -- cooked sheets
24 slices Prosciutto -- thinly shaved
1 pounds Spinach leaves -- blanched
Chicken stock -- unsalted

COMBINE CHEESE,EGGS,PARSLEY,SCALLIONS AND GARLIC IN A MIXING BOWL COVER AND CHILL FOR 2 HOURS SPREAD 1-½ CUPS CHEESE MIXTURE ONTO A SHEET OF PASTA, SPREADING EVENLY AND LEAVING ½ INCH BORDER ALL AROUND ROLL UP THE PASTA AS FOR A JELLY ROLL WRAP IN A 14x16-INCH PIECE OF DOUBLE THICK CHEESECLOTH TIE EACH END SECURELY WITH STRING REPEAT WITH REMAINING SHEETS OF PASTA AND FILLING FILL A HOTEL PAN ⅔ TO ¾ WITH HOT WATER OR CHICKEN STOCK PLACE OVER A MODERATE FLAME AND BRING TO THE BOIL REDUCE FLAME TO A BARE SHIMMER ADD PASTA ROLLS AND HEAT FOR 10 MINUTES REMOVE FROM PAN AND ALLOW TO COOL FOR 15 MINUTES CUT INTO EQUAL PORTIONS ARRANGE CUT-SIDE UP, ONTO INDIVIDUAL APPETIZER PLATES SERVE WARM OR AT ROOM TEMPERATURE, MOISTENED WITH TOMATO SAUCE AS DESIRED Recipe By : TJ Hill - Appetites Catered From: Date:

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