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1
For the pasta: In a food processor, pulse together the cake flour, all-purpose flour, egg yolks, olive oil, and salt.
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2
With the food processor running, gradually add the water in a steady stream until the mixture forms a ball, adding extra water, 1 tablespoon at a time, if needed.
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3
Place the dough on a floured work surface and knead for 2 minutes until smooth.
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4
Cut the dough in half and shape into discs.
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5
Wrap in plastic wrap and refrigerate for 30 minutes.
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6
For the filling: Place the drained spinach in the middle of a clean kitchen towel.
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7
Fold the towel in half and squeeze out any excess moisture.
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8
Place the spinach in a medium bowl.
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9
Add the prosciutto, ricotta cheese, Parmesan, egg yolk, olive oil, butter, salt, and pepper.
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10
Using a fork, mix until combined.
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11
On a floured work surface, roll out the chilled dough into 2 (8-inch diameter) circles.
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12
Place the filling in the center of each circle and, using a spatula, spread evenly over the dough leaving a 1/2 to 3/4-inch border of uncovered dough.
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13
In a small bowl, beat the egg and water together until smooth.
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14
Using a pastry brush, lightly brush the edges of the dough with the egg mixture.
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15
Roll the dough into logs, jellyroll style, and pinch the edges together to seal.
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16
Roll each log in the prepared cheesecloth and secure the ends with kitchen twine.
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17
Oil a baking sheet.
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18
Bring a large pot of salted water to a boil over high heat.
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19
Reduce the heat to a simmer.
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20
Lower the logs into the water and cook for 15 minutes.
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21
Using 2 pairs of tongs to hold the twine, remove the logs, one at a time, and place on the prepared baking sheet until cool enough to handle, about 10 minutes.
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22
Preheat the broiler.
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23
Butter an 8 by 8-inch glass baking dish.
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24
Remove the kitchen twine and cheesecloth.
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25
Using a sharp knife, cut each log into 12 (1/2-inch thick) slices.
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26
Fan the slices in 3 overlapping rows in the prepared baking dish.
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27
Using a pastry brush, brush the top of the slices with the melted butter and sprinkle with Parmesan.
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28
Broil until golden, 3 to 4 minutes.
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29
Serve with warm marinara sauce.
