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Rotolo of spinach, squash & ricotta
0 Likes
Total Time:
2 hours
Try Rotolo: a unique, impressive pasta dish that's worth the extra effort. Practice before your party and use a large pan or fish kettle. This dish is what jumpstarted my career as a chef!
Ingredients:
  • 450 g fresh egg pasta dough
  • ½ a butternut squash
  • olive oil
  • 1 teaspoon coriander seeds
  • 1 teaspoon fennel seeds
  • ½ a dried red chilli
  • 1 handful of fresh marjoram or oregano
  • 2 cloves of garlic
  • 800 g spinach
  • 250 g unsalted butter
  • 1 whole nutmeg for grating
  • 150 g crumbly ricotta cheese
  • 50 g Parmesan cheese plus extra for serving
  • 20 fresh sage leaves
Instructions:
  • Begin by making the egg pasta dough. Preheat your oven to 220°C/425°F/gas 7. Cut the butternut squash into large chunks, coat with olive oil, and season with crushed coriander seeds, fennel seeds, chili, salt, and pepper. Roast the squash in the oven for 30 minutes covered with greaseproof paper, then uncover and roast for an additional 15-20 minutes until golden. While the squash is roasting, sauté marjoram or oregano leaves and garlic in olive oil, then add spinach and cook until the moisture evaporates. Season with nutmeg, butter, and salt, then allow to cool. Roll out the pasta dough into thin sheets. Spread squash along one edge, top with spinach, ricotta, and Parmesan. Roll up the pasta like a Swiss roll and tie the ends with string. Cook the rotolo in boiling salted water for 25 minutes. Meanwhile, clarify butter by melting it in the oven, discarding the whey, and heating it up with sage leaves until crispy. Once the rotolo is cooked, slice and serve topped with fried sage leaves, sage-flavored butter, and Parmesan. Enjoy your flavorful dish!

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