| Cuisine: Italian | Type: Appetizer | Serves: 4 |
|
Source:
|
Keith Brunell |
|
Attributes:
|
|
|
Comments:
|
|
|
Serving Suggestions:
|
Can be served with a Pomodoro sauce, an Alfredo sauce, or both. Garnish with fresh basil. |
|
Ingredients:
|
Fresh pasta dough 2/3 lb. Italian sausage, cooked 2 red peppers, roasted 12 oz. Italian cheese filling (see recipe elsewhere) 8 oz. Alfredo sauce (see recipe elsewhere) 2 tbs. basil, freshly chopped 8 oz. Pomodoro sauce (see recipe elsewhere) |
|
Instructions:
|
Cut pasta dough into a sheet 6 X 15 inches. Layer a thin layer of Italian cheese filling leaving at least 2" of space from the end of the dough. Then layer with crumbled Italian sausage, and follow with the roasted peppers. Add 1 tbs. of the fresh basil and roll beginning with the side that has the filling toward the 2" space. Seal well. Cooking methods: Roll in plastic wrap with no exposed pasta and simmer in hot water for 30 minutes. Or, steam in plastic wrap for 25 minutes. Or, cook in a pan that is lightly buttered, or lines with Pomodoro sauce, cover with plastic wrap and aluminum foil and bake at 400° for 30-45 minutes. |
|
Related recipes:
|
None |
2001-03-11