Riverford Wicked Leeks
Spinach, ricotta and pumpkin rotolo recipe image

Print 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'.


  • 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 & roughly chopped
  • 350g crumbly ricotta cheese
  • 60g Parmesan, grated
  • Salt & pepper


  1. Preheat oven to 180°C/Gas 4.
  2. To make the pasta: 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.
  3. To make the filling: Roast the pumpkin dice in olive oil, salt and pepper in the oven until cooked but not coloured.
  4. Melt the butter in a pan, add the garlic and the spinach and braise for a few minutes. Season well and leave to cool.
  5. 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.
  6. 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.
  7. Cover two thirds of the pasta with the spinach and pumpkin mix to a thickness of 1cm.
  8. Gently roll the pasta up into a big sausage and wrap with the tea towel. Secure with string to hold the shape.
  9. 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.
  10. Serve with creamy mashed potatoes and some winter veg.
want to cook with fresh ingredients? try one of our award winning veg boxes