With the arrival of the cold season, the varied pasta roll with spinach presents itself as an ideal dish to warm up family tables, bringing with it a combination of rustic and hearty flavors. This dish, typical of Friulian culinary tradition, is a perfect balance between the delicacy of the pasta and the creaminess of the filling, where fresh spinach joins ricotta and Parmesan, creating a rich and enveloping stuffing. The preparation begins with a potato-based dough, which gives a soft texture and a slightly sweet flavor, perfectly balanced by the strong taste of the spinach and cheese. The cooking technique, which involves rolling out the pasta on a floured cloth, allows for a roll that, once cooked, reveals a spiral of colors and aromas, making it visually appealing as well as tasty. In Friuli Venezia Giulia, this dish is often prepared during holidays or for special occasions, but it is also perfect for a Sunday lunch, perhaps accompanied by a simple fresh tomato sauce or a butter and sage sauce. Regional variations abound: in some areas, aromatic herbs are added or ricotta is replaced with other fresh cheeses, further enriching the filling. Every family has its version, making the varied pasta roll with spinach a dish to share and personalize, capable of adapting to everyone's tastes and the culinary traditions of the territory.

Boil the potatoes, pass them through a potato ricer and add the egg, butter, salt, and then the flour. Work the mixture until you obtain a smooth dough. Roll out the dough to a thickness of half a centimeter on a floured cloth. Separately, boil, chop, and sauté the well-drained spinach in butter; then add the egg, ricotta, and Parmesan. Once everything is well combined, spread the mixture over the dough and, maneuvering the cloth appropriately, roll it up like a strudel. Then tie the ends and the middle of the cloth with string. Cook it in a pot with boiling water and salt for at least 20 minutes. Once removed from the water, let it cool.