Pasta:
- 2 cups all-purpose flour
- 2 eggs
- 2 egg yolks
- 1/2 teaspoon kosher salt
- water, if needed
Filling:
- 4 oz diced prosciutto
- 4 cups whole milk ricotta cheese
- 1/2 cup grated Locatelli
- 2 eggs
- 1/2 minced flat-leaf parsley
- freshly ground black pepper
Make pasta.
Mound flour on counter and make well. Add eggs and yolks and gradually work in the flour to make a firm but pliable dough, adding a few drops of water, if necessary. Divide into two pieces, cover, and let rest about 30 minutes.
Make filling:
Fry prosciutto until crisp. Drain and set aside.
Mix ricotta, eggs, cheese, pepper, and parsley. Stir in cooled prosciutto. Set aside.
Roll pasta to a 15″ x 7″ rectangle. If you have a pasta roller, bring it through to about 15″ on level three and then roll it width-wise to about 7″.
Spread half of filling on pasta sheet and brush ends and edge with egg. Roll jelly-roll style and seal ends and edge.
Repeat with second roll.
Wrap each pasta log in cheesecloth and tie ends with kitchen twine.
Lower into barely-boiling water and cook for 15 minutes. (We used a salmon poacher.)
Remove from water and place on racks to cool.
Remove cheesecloth and slice each roll into 3/4″ slices.
Cover bottom of baking dish with marinara sauce and lay out slices. Drizzle with marinara and sprinkle with additional grated Locatelli.
Cover with foil and bake until heated though – about 30 minutes at 350°.
Serve with additional sauce, if desired.
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