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1
Preheat oven to 450 degrees F.
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2
Put water on to boil for your pasta.
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3
Mix meat and next 10 ingredients as if you were making meatloaf.
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4
Flatten meat out on a waxed paper lined cookie sheet into a thin layer: 1/2-inch thick, 12 inches long by 6 to 8 inches wide.
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5
Cover meat with arugula or spinach, prosciutto and cheese then roll the meat, using the waxed paper to help roll up into a large log, working across the 6 to 8-inch side, resulting in a 12-inch long log.
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6
Drizzle the log with extra-virgin olive oil to coat lightly.
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7
Roast meatroll 20 minutes.
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8
Cut into 1-inch slices, 3 pieces per portion, and serve.
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9
Make pasta while meat is in the oven.
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10
Salt water and cook off pasta, about 7 to 8 minutes to al dente, with a bite to it.
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11
Drain and return pasta to hot pot.
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12
While pasta cooks, place broccolini in 1-inch of water in a sauce pot and bring up to a boil.
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13
Add salt to the water and add the trimmed broccolini.
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14
Cover and cook 5 minutes, drain and reserve.
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15
To hot, cooked pasta add a drizzle of extra-virgin olive oil, butter, ricotta, lemon zest, thyme, broccolini and season with salt and pepper.
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16
Toss pasta to coat it in the cheese and butter.
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17
Season it with salt, to your taste.
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18
Portion pasta onto dinner plates alongside meat roll slices and top pasta with tomatoes and freshly ground pepper.
