Originally, Roselline Romagnola is made with mortadella, ham, melting Fontina or Asiago, pungent Gorgonzola, and full of umami grated Grana Padano or Parmigiano-Reggiano cheeses. Below is my favorite fancy version of this lasagna. It is served at the end of all February fresh pasta classes.
Mix and knead the dough. Cover it with plastic food wrap and leave to rest in room temperature for 1 hour. You will need only half of the dough for this recipe. Keep the rest covered and refrigerated for up to 3 days for making other pasta dishes. (This step can be done in advance. It takes about 5 minutes to make a dough. If you make it in the morning, wrap and refrigerate it till you ready to continue. )
Start cooking bechamel. Use a whisk. Stir it from time to time. After 20-25 minutes taste it. Season and adjust to your taste. Add pesto and mix well. Add brie when its temperature drops to about 150F and mix well. Push a fairly thick sauce through a sieve to remove spice and pesto particles. When cools down to room temperature, fill a squishy bottle or a pastry bag with your flavored bechamel and refrigerate. (This step can be done in advance.)
Using pasta maker, fold and stretch half of the pasta dough a few times with the thickest setting for a dial. After making sure the dough is smooth and strong, roll two long paper-thin sfoglias.
Boil 1 gallon of water with 2 tbsp salt. Prepare a large bowl of ice cold water. Cook sfoglias for 1 minute and place them in cold water. When they cool down to room temperature, place them on the table and remove excess water with paper towels. Be gentle!
Mix honey and balsamic vinegar and pour into a heavy-bottomed skillet. Heat it on medium-high. Wen the mixture starts bubbling and become syrupy, add fig slices. Cook for about 1 minute on each side. Turn off the heat and let them cool down to room temperature.
Prepare ramekins. Make parchment paper circles to cover their bottoms. Spray or brush oil inside ramekins. Preheat oven to 350F.
Evenly squeeze the sauce on both sfoglias. Place prosciutto slices and caramelized fig on one long half of each sfoglia.
Fold the other half and evenly squeeze more sauce on the top. Roll two roses.
Place roses into the ramekins. Spray or brush the top with oil or melted butter. Cook for 25 minutes.
Let pasta roses cool down to room temperature, cover with plastic wrap, and refrigerate for at least 6 hours and for up to 3 days.
Before serving, remove the plastic wrap, cut vertically in half, reheat till the internal temperature reaches 155F.
This recipe makes two large pasta roses for two 4 1/2″D, 2″H ramekins.
Sfoglia (pronounced "sfo-lee-ah") means "to thumb through" in Italian and refers to a variety of handmade fresh egg pasta dough native to Emilia-Romagna. It is made using just flour and eggs, then rolled paper-thin by hand using a wooden rolling pin, which helps the pasta develop its distinct textural characteristics.