I hope there are more reasons than just this but I think the rotolo might have helped my cause along.  Perhaps it was the apple pie too.

I’ve decided to divest myself from the original inspiration for this recipe (see this Monday’s post) but here is the evolved version.

For the pasta
Place three cups of flour in a bowl.  Make a well and add three eggs and a dash of sea salt.

Mix, you might need to add a splash (tap on, tap off) of water to get everything to come together but after a couple of minutes mixing you will have this.

Place on a floured countertop, cover with the bowl and let sit for 15 minutes.

Roll (using as little flour as possible) out to be as thin as you can (1/8 of an inch is perfect).

Spread with 2 cups of ricotta mixed with; 1 egg, 1/4 tsp. nutmeg, 2 cups of cooked spinach (only add the spinach if you have it frozen and have wrung the water out of it.  If you have it fresh just lay the leaves over the top of the cheese mixture to save a step), pepper, salt and 1 clove of garlic.

Roll up tightly and wrap in a tea towel.

Poach in a roast pan until firm in salted boiling water.

Take out of the scalding water-for sure hurting your hands EVERY time you do this since you have never learned to be more careful-and slice into 2 inch pieces. 

Place in a lasagne pan that has a layer of marinara sauce coating the bottom.

Top with more sauce.

Bake for 30 minutes with a layer of mozzarella on it.  Make sure you have a chubby little hand to help you take a photo.

I’ve served this for dinner parties many times and it always goes over HUGE.  Do yourself a favour and just serve a bit of bread and a salad at the same time otherwise a lot of food will go to waste.