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Rotolo with Spinach, Pumpkin, and Ricotta

Pasta and Pizza • Italian

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 oz
Butternut Squash ½ piece
Olive Oil 0 fl oz
Coriander essential oil 1 teaspoon
Fennel 1 teaspoon
Red Long Chili Peppers 4 pieces
Marjoram 0 oz
Garlic 2 cloves
Spinach 30 oz
Butter 10 oz
Nutmeg to taste
Ricotta cheese 5 oz
Parmesan Cheese 0 oz
Sage 0 oz
Salt to taste
Ground Black Pepper to taste

Step-by-Step Guide

Step 1

Preheat the oven to 430°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 (175°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.