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Pasta Rosettes

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.)

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I kept rolling it thinner and bigger with a regular rolling pin.

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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.

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I cut up 4 thin slices of prosciutto and added them on top:

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Then I loosely rolled each strip into a "rosette".

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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.

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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!

Comments (3)

Vicky:

See, that's exactly what I mean, I wouldn't believe it except for the photos. :) Fabulous.

Look at you rolling pasta that thin without your special "rolling pin" (I can't remember the name)!

These look like works of art!

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