Ritoli Alla Norcina

Course : Italian
Serves: 4
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1 recipe black pepper pasta -- see * note
2 pounds fresh Italian sausage -- crumbled, cooked, and drained
1 cup fresh ricotta
1 bunch fresh swiss chard -- boiled, drained, and chopped
1 teaspoon freshly-grated nutmeg
1 1/2 cups freshly-grated parmigiano-reggiano -- divided
1/2 recipe balsamella sauce

Preparation / Directions:

* Note: See the "Black Pepper Pasta" recipe which is included in this collection. Preheat oven to 400 degrees. Bring 6 quarts water to boil and add 2 tablespoons salt. Make the pasta and roll out to the third thinnest mark on the pasta roller. Cut the sheets into pieces 10 inches long. Cover and set aside. In a mixing bowl, stir together cooked sausage, ricotta, cooked chard, nutmeg and 1 cup Parmigiano until well blended. Blanch pasta sheets 1 minute and refresh in an ice bath. Drain well and lay on clean counter. Divide filling among pasta pieces, completely covering each sheet with 1/2 inch to 1 inch of filling. Roll each pasta piece up like a jelly roll and place in a buttered baking dish. Cover with Balsamella Sauce and sprinkle with remaining cheese. Bake for 45 minutes until light brown on top and bubbly everywhere. Remove, let stand 10 minutes. To serve, slice across each roll to form rounds and place flat on plate. Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK - (Show # MB-5706)

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