Preparation:
combine cheese,eggs,parsley,scallions and garlic in a mixing bowl cover and chill for 2 hours spread 1-1/2 cups cheese mixture onto a sheet of pasta, spreading evenly and leaving 1/2 inch border all around roll up the pasta as for a jelly roll wrap in a 14x16-inch piece of double thick cheesecloth tie each end securely with string repeat with remaining sheets of pasta and filling fill a hotel pan 2/3 to 3/4 with hot water or chicken stock place over a moderate flame and bring to the boil reduce flame to a bare shimmer add pasta rolls and heat for 10 minutes remove from pan and allow to cool for 15 minutes cut into equal portions arrange cut-side up, onto individual appetizer plates serve warm or at room temperature, moistened with tomato sauce as desired |
