Vegetarian mains
Spinach, ricotta and pumpkin rotolo
This unusual Italian poached pasta dish is slightly fiddly to make but entirely delicious and a very good vegetarian dinner party piece. You can make it in advance and cook it when you're ready. Rotolo just means to 'coil' or 'scroll'.
Ingredients
for the pasta
- 350g pasta flour
- pinch salt
- 2 whole eggs
- 5 egg yolks
for the filling
- 300g pumpkin or squash, cut into 1cm dice
- olive oil
- 25g butter
- ½ garlic clove, crushed
- 300g spinach, washed, blanched and roughly chopped
- 350g crumbly ricotta cheese
- 60g Parmesan, grated
- salt and pepper
Method
main
-
Step 1
Preheat oven to 180°C/Gas 4.
To make the pasta
-
Step 1
Mix the ingredients together in a food processor. Knead on a flat surface until the mixture is smooth.Cut into 4, wrap in cling film and rest in the fridge for at least 20 minutes.
To make the filling
-
Step 1
Roast the pumpkin dice in olive oil, salt and pepper in the oven until cooked but not coloured.
-
Step 2
Melt the butter in a pan, add the garlic and the spinach and braise for a few minutes. Season well and leave to cool.
-
Step 3
Put the ricotta in a large bowl and break up with a fork. Add the spinach and mix thoroughly, folding through the pumpkin. Check the seasoning and sprinkle with Parmesan.
-
Step 4
Roll out the pasta onto a sheet as thinly as possible. Using a pasta machine, you can get 2 strips joined together to make a square. Lay them on a clean tea towel.
-
Step 5
Cover two thirds of the pasta with the spinach and pumpkin mix to a thickness of 1cm.
-
Step 6
Gently roll the pasta up into a big sausage and wrap with the tea towel. Secure with string to hold the shape.
-
Step 7
Cook in boiling water in a fish kettle for about 20 minutes. Unwrap and cut into 1cm slices. Serve with extra Parmesan and sage butter.
-
Step 8
Serve with creamy mashed potatoes and some winter veg.
