Pic of Spinach, ricotta and pumpkin rotolo

Spinach, ricotta and pumpkin rotolo

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Vegetarian mains

Spinach, ricotta and pumpkin rotolo

Main Serves 4 1h
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

Prep time: 15 min
Cooking time: 45 min

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.