Fresh Pasta Rollatini With Spinach And Ricotta

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1 cup cake flour

1/2 cup all-purpose flour, plus extra for dusting

2 egg yolks

2 tablespoons extra-virgin olive oil

1/2 teaspoon kosher salt

1/4 to 1/2 cup water, plus extra, as needed

12 ounces frozen spinach, thawed and drained

3 ounces thinly sliced prosciutto, finely chopped

1/2 cup whole milk ricotta cheese

1/3 cup grated Parmesan

1 egg yolk

1 tablespoon unsalted butter, chopped, room temperature

1/4 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1 egg

1 tablespoon water

Butter, for greasing the baking dish

3 tablespoons unsalted butter, melted

3 tablespoons grated Parmesan

2 cups warm tomato-basil marinara sauce

Special equipment: 2 double layer-thick pieces of cheesecloth, each piece 8 by 16 inches in size, 4 (6-inch) pieces kitchen twine

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