Rotolo di zucca e ricotta
Posted March 31, 2011on:
Rotolo is a sort of rolled and stuffed pasta dish, not unlike the Chinese chee cheong fun we have at dim sum restaurants, but on a much larger scale. It takes a lot more effort than the normal pasta dish but I think eating it afterwards is worth the effort.
The main ingredient here is the butternut squash.
Grinding a spice mix of coriander seeds, fennel seeds, and chilli flakes
Rub the butternut squash chunks with some olive oil then dust them with the spice mix
Roasted them for about 30 mins in a oven with temperature at 220°C
Next I sauteed the spinach with olive oil, garlic and oregano, then finished it off with some butter at the end.
Then I had to make the pasta dough for the rotolo. It’s just a standard egg pasta dough which is made by mixing flour and eggs.
Then the butternut squash is lined up first, followed by the spinach, which is topped off with the ricotta cheese.
Then roll up the towel and tie up both ends
Lower the rotolo into boiling hot salted water, then bring down the heat to a simmer. Leave there for about 30 mins.
Then take it out and unroll it. Looks like my finger that’s been in the water for too long!
Slice it into portions and grate some parmigiano on top of it and it’s ready to be served!