Spinach Pasta Rolls in Tomato Sauce

Method

1. Make the fresh pasta: place flour in a mound on a work surface, make a well in the center, crack the eggs into the well, and gradually incorporate the flour with a fork. Once combined, knead with your hands until smooth. Cover with plastic wrap and let rest at room temperature for at least 30 minutes.
2. Prepare the tomato sauce: heat olive oil in a pan, add a garlic clove, then pour in the tomato passata. Rinse the passata container with a little water and add it to the pan. Season with salt and a few basil leaves. Stir and cook gently for about 40 minutes.
3. Make the filling: in another pan, heat olive oil with a garlic clove, add the cleaned spinach, and season with a pinch of salt. Cover and cook for 2 minutes until wilted. Drain the spinach, press to remove excess water, and let cool. Finely chop the spinach, then mix with ricotta, grated nutmeg, and black pepper.
4. Roll out the rested pasta on a semolina-dusted surface into a rectangle about 50x30 cm.
5. Spread the spinach-ricotta filling evenly over the pastry, leaving a 1 cm border at the two short ends.
6. Tightly roll the dough from the long side into a log. Cut the log into slices about 3 cm thick.
7. Spread a layer of tomato sauce on the bottom of a baking dish. Place the pasta rolls, cut side up, close together. Gently press them to flatten slightly. Cover with the remaining tomato sauce and sprinkle generously with grated cheese.
8. Bake in a preheated oven at 180°C (350°F) for about 30 minutes, then finish under the grill for a few minutes until the top is golden and crispy.