Lunch Recipes

Spinach ricotta rotolo

Name: Spinach ricotta rotolo
Prep time: 2 h
Cook time: 2 h
Total time: 4 h
Yield: 4 servings
Cuisine: Pasta
Ingredients: 3 bunches English spinach, washed and trimmed; 800 gm firm ricotta; Handful of basil, finely chopped, plus extra leaves to serve; Handful of flat-leaf parsley, finely chopped; 50 gm parmesan, grated; 150 ml vegetable stock; 750 gm cherry truss tomatoes or mixed small heirloom tomatoes; 1 tbsp extra-virgin olive-oil; Shaved parmesan, to serve; Butter, cooked until nut-brown, for drizzling; 300 gm "00" (2 cups) flour; 3 eggs; ½ tsp extra-virgin olive oil, plus extra for brushing

Cheese

Pasta

Vegetarian

4 servings

porciones

2 hours

tiempo activo

4 hours

tiempo total

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Ingredientes

3 bunches English spinach, washed and trimmed

800 gm firm ricotta

Handful of basil, finely chopped, plus extra leaves to serve

Handful of flat-leaf parsley, finely chopped

50 gm parmesan, grated

150 ml vegetable stock

750 gm cherry truss tomatoes or mixed small heirloom tomatoes

1 tbsp extra-virgin olive-oil

Shaved parmesan, to serve

Butter, cooked until nut-brown, for drizzling

300 gm "00" (2 cups) flour

3 eggs

½ tsp extra-virgin olive oil, plus extra for brushing

Instrucciones

For pasta dough, mix ingredients in an electric mixer fitted with a dough hook on medium speed until dough comes together, then knead until smooth and elastic (5 minutes). Wrap and leave to rest (20 minutes).

Cook wet spinach, in batches, in a saucepan over high heat until wilted. Drain in a colander to cool, then squeeze to remove any excess liquid and refrigerate until required.

Divide pasta into 6 pieces, then, working with one piece at a time, feed through pasta machine, starting at the widest setting then reducing notch by notch until 1.5mm thick. Blanch sheets in a large saucepan of boiling salted water until al dente (1 minute). Drain, refresh with cold water, then drain again and lightly brush with oil.

Combine cooled spinach, ricotta and herbs. Season well.

Preheat oven to 180°C. Place sheets of plastic wrap on the bench. Lay pasta sheets on top, overlapping slightly, to form a 70cm square. Spread ricotta mixture over. Use the plastic to roll up pasta to form a firm log, peeling back wrap as you go. Discard wrap. Trim edges. Cut log into 9 pieces. Place in a lightly greased 22cm x 30cm baking dish. Pour stock around rotolo and drizzle with olive oil. Cover with baking paper, then foil and bake until pasta is tender (45 minutes to 1 hour). Remove paper and foil, increase oven to 220°C and bake until golden (10-15 minutes).

Meanwhile, drizzle tomatoes with oil and roast on an oven tray until golden (15-20 minutes).

Top rotolo with tomatoes, basil and parmesan, drizzle over butter, and serve.