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1
Bouquet garni is a cheesecloth bag (or some other porous material) in which you've put some rosemary, thyme, bay leaf, and crushed peppercorns.
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2
There is no rule for how much of each you'd use.
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3
Tomato Sauce: To prepare the tomatoes, drop them briefly into boiling water, then remove and plunge them into cold water and peel.
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4
Remove the seeds and chop the tomatoes.
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Melt butter in a saute pan and add minced shallots.
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Saute, covered, for 5 minutes over low heat.
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Add tomatoes and bouquet garni.
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Season to taste.
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Cook covered over medium heat for 30 minutes.
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10
Remove shallots and bouquet garni, then puree.
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Reserve sauce.
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12
Pasta Roll: In a saute pan, melt the butter and add the diced ham and scallions.
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13
Cook over medium heat for about 2 minutes until scallions are soft.
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14
Beat the cream cheese, Parmesan cheese, Ricotta cheese, and pepper together until smooth.
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Add the sauteed ham and scallions to the cheese mixture; then add eggs, and mix well.
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Cover and refrigerate at least 2 to 3 hours.
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17
Spread half of the filling on one of the pasta sheets - leaving a half-inch border around the edges.
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Brush the border with a little melted butter.
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Place a layer of sliced Prosciutto to cover the filling mixture then beginning at one of the short ends of the pasta, roll it up.
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Do not roll too loosely or the poaching liquid may seep into the cheese/meat mixture.
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Wrap roll in a double thickness of cheesecloth and tie each end securely with string.
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22
Repeat for second pasta sheet.
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23
Fill a large saute pan with chicken stock.
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Bring the stock to a boil and add pasta rolls.
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25
Reduce the heat to simmer and cook gently, turning occasionally, for 25 minutes.
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Drain and cool before removing string and cheesecloth.
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27
Cut each roll in half-inch thick slices.
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28
Pour some of the tomato sauce into a pool on the bottom of individual serving plates and arrange the slices on the plates.
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29
Garnish with chopped chives.
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30
Serve warm or at room temperature.
