I made a tiny batch of pasta dough: 1 cup of flour and 1 1/2 eggs. (I beat an egg, and used half with the whole egg for the pasta, and the other half egg for the ricotta filling.)
I kept rolling it thinner and bigger with a regular rolling pin.
I ended up with four long strips, cut with a curly edge on one side.
I made a small amount of ricotta filling: 1 c. ricotta, 2 T. chopped Italian parsley, half the egg, and some parmigiano, and spread it over the 4 long strips.
I cut up 4 thin slices of prosciutto and added them on top:
Then I loosely rolled each strip into a "rosette".
I placed all 4 in a baking pan, topped them each 1/4 cup bechamel sauce, and some tomato sauce. Sprinkle with some parmigiano, and bake for 30 minutes at 350.
Next time I will try less sauce. They were delicious, but you couldn't really see the "rose" after the sauces went on. I will perfect this recipe, and then I think they would be great served as a first course, and baked in individual ramekins!