Ricotta Rollatini
Ricotta Rollatini


  • 2 cups all-purpose flour
  • 2 eggs
  • 2 egg yolks
  • 1/2 teaspoon kosher salt
  • water, if needed


  • 4 oz diced prosciutto
  • 4  cups whole milk ricotta cheese
  • 1/2 cup grated Locatelli
  • 2 eggs
  • 1/2 minced flat-leaf parsley
  • freshly ground black pepper

Make pasta.

Mound flour on counter and make well.  Add eggs and yolks and gradually work in the flour to make a firm but pliable dough, adding a few drops of water, if necessary.  Divide into two pieces, cover, and let rest about 30 minutes.

Make filling:

Fry prosciutto until crisp.  Drain and set aside.

Mix ricotta, eggs, cheese, pepper, and parsley.  Stir in cooled prosciutto.  Set aside.

Roll pasta to a 15″ x 7″ rectangle.  If you have a pasta roller, bring it through to about 15″ on level three and then roll it width-wise to about 7″.

Spread half of filling on pasta sheet and brush ends and edge with egg.  Roll jelly-roll style and seal ends and edge.

Repeat with second roll.

Wrap each pasta log in cheesecloth and tie ends with kitchen twine.

Lower into barely-boiling water and cook for 15 minutes. (We used a salmon poacher.)

Remove from water and place on racks to cool.

Remove cheesecloth and slice each roll into 3/4″ slices.

Cover bottom of baking dish with marinara sauce and lay out slices.  Drizzle with marinara and sprinkle with additional grated Locatelli.

Cover with foil and bake until heated though – about 30 minutes at 350°.

Serve with additional sauce, if desired.