Italian Spinach Roll with Tomato Sauce

Mix all ingredients for the dough well, but do not knead together. Rest for about 30 min. with the lid closed. Heat oil and butter in a frying pan, sauté onion and garlic. Add spinach and steam for about 10 min. The liquid should be reduced by then.

Mix the cooled spinach with ricotta, grated pepper, salt, parmesan and nutmeg (freshly grated). Roll out the potato dough on a floured napkin to a square (34 x 34 cm) about 1 cm thick.

Spread spinach filling evenly on dough, roll up using napkin and fold in tightly. Tie the napkin or roulade with a string. Place the spinach roulade in a suitable dish and cover completely with boiling water. Cover and place in oven at 180 degrees for 40 minutes.

For the sauce, heat oil in a frying pan and sauté onion and garlic. Add parsley, basil and tomatoes, cook for 15 min. Season to taste with salt, sugar and freshly ground pepper.

Wrap the cooked roulade from the napkin and cut into slices. Serve with the tomato sauce.

Multi-faceted sweet wine

Tip: Did you know that one bowl of spinach provides almost all the manganese and fiber you need?

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