Spinach And Cheese Pinwheels On Pepper Sauce

Sauce Ingredients:

Ingredients for Spinach Filling:

Remaining Ingredients:

Pepper sauce: Heat the olive oil in a large frying pan. Add the garlic and onions and saute until soft but not brown. Add the tomatoes and basil and cook over low heat, stirring occasionally, until thickened (20-30 minutes). Cool slightly. Place sauce and roasted peppers in food processor fitted with a steel blade. Process until smooth. Season to taste and set aside.

Spinach filling: Cook the spinach according to package directions. Drain and squeeze dry. Chop the spinach finely and place it in a frying pan over medium heat. Stir constantly until all the liquid evaporates. Remove from heat and add the goat and ricotta cheeses. Season to taste. Add the beaten eggs and combine well.

Preheat oven to 350°. Butter a 13 x 9 inch baking dish. Using a metal spatula, spread 3-4 TBS of the spinach filling on each pasta rectangle, leaving a 1/4 inch border. Roll up the rectangles, starting from the short end. Arrange them in a single layer in the baking dish. Combine the melted butter and whipping cream and pour evenly over the pasta rolls, covering the entire surface. Cover the dish tightly with foil and bake 30 minutes.

To serve, reheat the pepper sauce and spoon onto serving plates. Place the pasta rolls on a cutting board and cut each roll into 1 inch slices on the diagonal, discarding the ends. Arrange eight pinwheels on the top of the sauce and garnish with fresh basil. Serve immediately. 6 servings.