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Pasta: Enough to create a 12 x 16in rectangle - if using sheets lay strips of pasta side by side and slightly overlapping. Moisten overlapping edges w/water & seal them together.
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The Rotolo
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1) if using fresh spinach, remove the stems, wash leaves. Place in pan med-hi, salt. Cover & cook till tender 8-10min. If using frozen cook 3 mins in salted boiling water to just cover spinach. Drain & squeeze out water, coarsely chop.
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2)Melt butter add onion cook till gorgeous. Stir in prosciutto saute 1 minute. Add spinach and saute 3 mins. Transfer to bowl, cool.
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3) Add ricotta, 1C grated cheese, the nutmeg & egg yolk to the bowl, mix w/fork then knead w/your hands to mash it all together! Taste for salt & set aside.
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4)Spread the spinach filling over pasta, no more than 1/4in deep. Leave 1/2in clear along edges. Roll pasta sheet and filling like a jelly roll, pinch the ends shut, then wrap it tightly in cheesecloth, tying the ends w/string
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5)Bring 4 quarts of water to a boil in a large saucepan/pot, salt & gently immerse pasta roll. Cook at a steady boil for 20min then lift it out carefully using tongs or big ole'spoons. Unwrap & cool.
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To Assemble And Bake:
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1)Make bechamel sauce & mix with burro e pomodoro sauce
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2)preheat over to 400f
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3)Cut cooled pasta roll into 1/2in slices
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4)Spread lil'bit of sauce on bottom of shallow baking dish. Lay pasta roll slices on top, overlapping like tiles if necessary
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5)Cover past roll slices w/rest of sauce-top w/rest of grated cheese
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--You can assemble up to this poin & bake later--
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6)place on the upper rack of preheated over. Bake 15-20 min or until light crust forms. Remove from over, rest for 10 mins, serve!
