Rotolo with Spinach, Pumpkin, and Ricotta
Pasta and Pizza | Italian cuisine
⏳ Time
2 hours
🥕 Ingredients
16
🍽️ Servings
6
Description
Rotolo is an unusual pasta dish. It takes a bit more time than some other types of pasta, but it's worth it because eating it is a true pleasure — a real masterpiece if you want to impress.
Ingredients
- Pasta shells - 15.9 oz
- Butternut Squash - ½ piece
- Olive Oil - 1 fl oz
- Coriander essential oil - 1 teaspoon
- Fennel - 1 teaspoon
- Red Long Chili Peppers - 4 pieces
- Marjoram - 0.2 oz
- Garlic - 2 cloves
- Spinach - 28.2 oz
- Butter - 8.8 oz
- Nutmeg - to taste
- Ricotta cheese - 5.3 oz
- Parmesan Cheese - 1.8 oz
- Sage - 0.4 oz
- Salt - to taste
- Ground Black Pepper - to taste
Step by Step guide
Step 1
Preheat the oven to 428°F (Gas Mark 7).
Step 2
Remove the seeds from the squash and cut it into large pieces, then drizzle with a little olive oil.
Step 3
Crush the coriander and fennel seeds with the chilies in a mortar with a good pinch of sea salt and black pepper.
Step 4
Sprinkle this mixture over the squash pieces, then place them in a baking dish or tray, covering with a damp sheet of parchment paper.
Step 5
Put the tray in the oven for about 30 minutes, then remove the paper and allow the squash to roast for another 15–20 minutes or until golden.
Step 6
While the squash is cooking, chop the marjoram leaves and peel and finely chop the garlic.
Step 7
Heat a large skillet, add a little olive oil, marjoram, and chopped garlic. Stir everything for 20 seconds, then add the spinach.
Step 8
Using tongs, quickly toss the spinach, then after 1 minute add 2 tablespoons of butter and grated nutmeg, and stir again. Continue cooking until the moisture evaporates, then season to taste and let cool.
Step 9
Mash the cooked squash into a coarse puree.
Step 10
Roll out the dough into rectangular sheets measuring 30x15 cm. You can connect them together into a long rectangle. For simplicity, you can make two shorter rectangles.
Step 11
Transfer the dough onto a clean kitchen towel. Spoon a line of squash along the long edge of the dough sheet.
Step 12
Spread the spinach over the remaining part of the sheet, leaving the top 5 cm of the sheet free for the pasta.
Step 13
Sprinkle with ricotta and grate parmesan over the top.
Step 14
Moisten the clean edge of the dough with a little water, then carefully roll the dough like a strudel.
Step 15
Wrap the rotolo in a kitchen towel and tightly tie it at both ends with some kitchen twine. You can further secure the shape by tying a bit more around the middle.
Step 16
Now, to cook the rotolo, take a very large pot with a lid and bring salted water to a boil.
Step 17
Lower the rotolo into the pot and press it down with a plate so it doesn't float. Cook on low heat for about 25 minutes.
Step 18
Melt the remaining butter in a small ovenproof dish in the oven at low temperature (176°F). Over the next 10–15 minutes, it will melt, and the whey will settle at the bottom.
Step 19
Remove all the white bits floating on top, then spoon out the clear golden butter and set aside. Drain the whey.
Step 20
Heat about 3 tablespoons of the clarified butter in a skillet. Check if the butter is hot enough by adding a sage leaf. If it sizzles well, add the remaining leaves and fry for about 30 seconds until they start to crisp. Then remove from heat and set aside.
Step 21
When the rotolo is ready, carefully remove it from the pot, take off the twine, unroll it, and slice it — two slices per serving.
Step 22
Top with a few sage leaves, drizzle with a little sage-infused butter, and sprinkle with grated parmesan.
Cooked This Dish? Share Your Delicious Creation with the Community! 🥰
Snap a photo and let everyone see your culinary masterpiece. Inspire others and showcase your skills!
Users Photos
No photos yet
Leave a Comment
Please log in to leave a comment.