Penne Wrapped in Phyllo
- Ready In:
- 1hr 20mins
- Ingredients:
- 14
- Yields:
-
3 10 inch rolls
- Serves:
- 6-8
ingredients
- 2 tablespoons butter
- 1 cup butter
- 1 cup shallot, finely chopped
- 1 cup penne, cooked al dente
- 1 cup ricotta cheese
- 1 cup Fontina cheese, coarsely grated
- 1⁄4 cup parmesan cheese, freshly grated
- 2 eggs, lightly beaten
- 1 tablespoon Italian parsley, finely chopped
- 1⁄4 teaspoon nutmeg, freshly grated
- salt
- fresh ground black pepper
- 18 asparagus spears, fresh (not canned)
- 15 sheets phyllo pastry, thawed if frozen
directions
- Preheat the oven to 350°F.
- In a small saucepan, melt 2 Tablespoons of butter, add the shallots and saute briefly, about 2 minutes. Remove from heat.
- In a bowl, add the penne, shallots, ricotta, fontina, parmesan, eggs, parsley, nutmeg, salt and pepper. Combine well.
- In a small saucepan, melt the remaining butter over very low heat. Keep warm.
- On a large work surface, place 1 phyllo sheet, short-end close to you, and brush with the melted butter.
- Keep remaining phyllo sheets covered with a damp towel while you work.
- Top phyllo sheet with another sheet, brushing with melted butter. Continue until you have layered 5 sheets of phyllo.
- Spoon 1/3 of the pasta mixture along the short end of the layered phyllo closest to you, leaving a 1/2 inch border on all sides.
- Top pasta with 6 asparagus spears.
- Very carefully roll the end of the phyllo closest to you away from you, encasing the penne and asparagus.
- Fold in each edge, lengthwise, and continue to roll jellyroll fashion, brushing with a little more butter to make it stick together.
- The pasta roll will be about 10 inches long and about 3 inches wide.
- Repeat this procedure with the remaining phyllo and filling until you have 3 phyllo rolls.
- Place the phyllo rolls seam-side down on a greased or parchment lined baking sheet.
- With a sharp knife, make slight scores, on the diagonal, into each roll - as you would bread. Be careful not to cut too deep or you will have the mixture coming out and it will not look pretty.
- Bake for 35-40 minutes or until very golden.
- Let sit 15-20 minutes before serving.
- Penne wrapped in phyllo freezes beautifully for up to 2 months. If frozen, place into a 325F oven for 50 minutes.
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RECIPE SUBMITTED BY
Acerast
United States
I've been a member since 2001.