1 uncut sheet of pasta, 18"x11" approx.
1 (10 oz.) pkg. frozen chopped spinach
1 beaten egg
1 c. Ricotta cheese
1/2 tsp. ground nutmeg
1/8 tsp. pepper
1/2 c. grated Parmesan cheese
6 thin slices prosciutto (5 oz.)
1 (6 oz.) pkg. sliced Mozzarella cheese
1/2 c. butter, heated just until lightly browned

May be substituted with a pasta sauce of your choice.

Thaw frozen spinach; drain well, pressing out excess liquid. Combine egg, ricotta cheese, nutmeg and pepper. Stir in spinach and Parmesan cheese. Set aside.

Lay out pasta on a lightly floured surface. Spread filling evenly over dough to within 1/2" on all sides.

Layer prosciutto slices and then Mozzarella slices over filling. Fold in the 2 long edges of dough about 1" over filling. Moisten short edges with a little water.

Beginning from one of the short sides, roll up jelly roll style. (Roll should be about 9" long.) Wrap roll in a layer of cheesecloth; tie loosely with string.

In a large dutch oven or pot, bring about 1 1/2" of water to boiling. Carefully add roll; reduce heat. Simmer, covered, 30 to 35 minutes. Remove from water; cool slightly, about 5 to 10 minutes. Carefully remove cheesecloth. Place roll on a plate; cover and chill several hours.

To serve, cut roll into 12 slices; overlap slightly in a 2" deep baking dish. Brush with 2 tablespoons browned butter. Bake in a 450 degree oven for 5 minutes. Brush with additional butter and bake 5 minutes more. Serve with remaining browned butter. Makes 6 servings.