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Prosciutto and Gruyere Rosettes

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Serves 4 Servings | Prep Time | Cook Time

Why I Love This Recipe

From the Sauce du Jour Kitchen

For the Pasta Cooking Class - 105

If you are looking for a low cal/low fat pasta option, just keep moving right along because this is NOT it. If you love a rich and creamy pasta dish you came to right place.

The Béchamel and Gruyere turn these beautiful fresh pasta sheets into a decadent dinner and these rosettes come out of the oven bubbly and brown and bursting with flavor.

Ingredients You'll Need

1 cup wine - for the cook
Basic pasta recipe, doubled
6 ounces of Prosciutto, Serrano or Black Forrest Ham
6 ounces of Gruyere or other good quality Swiss cheese, sliced very thin
Classic Béchamel sauce recipe, prepared
2-3 slices of Prosciutto, Serrano or bacon cooked crisp and chopped
1/4 cup Mozzarella cheese, grated
1/4 cup Parmesan cheese, grated
Basil leaves (optional)

Classic Béchamel
Makes 3 cups
1 cup wine – for the cook
5 Tablespoons butter
4 Tablespoons flour
4 cups whole milk
2 teaspoons salt
1/2 teaspoon freshly grated nutmeg


Preheat oven to 350.

Make basic pasta recipe and roll into a sheet to the #7 setting on the pasta machine. Lay Prosciutto, Serrano or Ham on pasta sheet, covering most of entire pasta. Top with cheese.

Roll up, jelly-roll style and then slice into 1 1/2" to 2” slices. At this point you can cut small slits into the top edge of pasta to resemble rose petals if you want, or if not just put that shit, cut sides up, in a baking dish.

Pour Béchamel Sauce over Rosettes and bake for about 20-25 minutes or until sauce is bubbly and begins to brown.

Add Mozzarella and Parmesan and bake for about 3-5 minutes more. Top with Prosciutto, Serrano or bacon bits. If you are feeling really creative, garnish with a rose tomato and whole basil leaves. (If you don’t know how to make a rose tomato, call me and I’ll give you the lowdown.)

Classic Béchamel

In a medium saucepan, heat the butter over medium-low heat until melted. Add the flour and stir until smooth. Over low-medium heat, cook until the mixture turns a light, golden sandy color, about 6-7 minutes.

Meanwhile, heat the milk in a separate pan, then add the hot milk to the butter mixture 1 cup at a time, whisking continuously until very smooth.

Bring to a boil, then reduce heat and Cook about 10 minutes, stirring constantly. Remove from heat. Season with salt and nutmeg, and set aside until ready to use.

VARIATION: To make a Mornay sauce, stir 1 cup of your favorite freshly grated Gruyere cheese (or other cheese of choice) into Béchamel sauce.

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