Rotolo Di Pasta Recipes

SPINACH & RICOTTA ROTOLO

Spinach & ricotta rotolo image

Theo Randall shares his recipe for a classic Italian dish that transforms homemade pasta into something special - our step-by-step instructions make it easy to follow

Provided by Theo Randall

Categories Dinner, Lunch, Main course, Pasta, Supper

Time 2h15m

Number Of Ingredients 12

Ingredients

1kg spinach
1 garlic clove , finely sliced
50g butter
2 tsp chopped marjoram or oregano
500g ricotta
50g parmesan (or vegetarian alternative), grated, plus a little extra to serve
½ quantity Theo's pasta dough (see tip below)
good-quality olive oil , for drizzling
2 tbsp olive oil
1 garlic clove , finely sliced
1 x 400g can chopped tomatoes
a pasta machine

Steps:

Begin by making the Simple tomato sauce, heat the olive oil in a saucepan, add the garlic clove and cook until just softened. Add the chopped tomatoes and season. Cook slowly for 25 mins, stirring now and then, until very thick. Do this a day or two ahead of assembling the rotolo, or freeze it for up to 2 months.
Wilt the spinach in a pan over a medium heat, then leave to cool. Squeeze well to remove the excess water, then roughly chop the spinach. Season and leave to cool completely.
Gently fry the garlic in the butter until softened, then remove from the heat and add the marjoram. Tip into a bowl and add the spinach, ricotta and Parmesan.
Roll out the pasta (see step-by-step images). Cut the sheets into 3 or 4 pieces, each roughly 40cm long, and place them on a white tea towel. Using a little water and a pastry brush, stick the sheets together, allowing a 1cm overlap.
Using a spatula, spread the filling over the pasta as evenly as possible, leaving a 1cm border around the edge.
Fold over the edge of the pasta nearest to you and, using the tea towel and the weight of the pasta, roll it away from you like you would a Swiss roll.
Brush the open edge of the pasta with a little water and press together to seal.
Wrap the pasta roll tightly in the tea towel and tie a piece of string round it every 10cm or so (or use a butcher's knot - see step-by-step images). Tie the ends with string to secure them, leaving a long piece of string at each end to act as a handle.
Bring a large pan of salted water to the boil (a fish kettle is ideal, but a deep roasting tin filled with water works well too) and cook the rotolo for 20 mins. Remove from the water and leave to cool. Heat oven to 190C/170C fan/gas 5.
Gently unwrap the rotolo and cut it into 3cm slices. Arrange the slices in a baking dish. Spoon over the Simple tomato sauce, sprinkle with Parmesan and drizzle with a little olive oil. Bake for 15 mins until the pasta is hot and crisping around the edges.

Nutrition Facts : Calories 493 calories, Fat 30 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 6 grams sugar, Fiber 7 grams fiber, Protein 22 grams protein, Sodium 1.2 milligram of sodium

ROTOLO DI PASTA RIPIENO

Rotolo di pasta ripieno image

Australian Gourmet Traveller Italian recipe for rotolo di pasta ripieno.

Provided by Lisa Featherby

Categories Main

Time 1h

Yield Serves 6

Number Of Ingredients 2

Ingredients

300 gm (2 cups) "00" flour
3 eggs

Steps:

Place flour in a bowl and make a well in the centre, crack eggs into well, then mix with a fork until a dough starts to form.
Turn dough onto a lightly floured surface and knead until smooth and elastic (3-5 minutes). Wrap in plastic wrap and set aside to rest (30 minutes-1 hour). Meanwhile, prepare chicory, spinach and ricotta filling.
Divide dough into three and, working with one piece at a time, feed and roll through the rollers of a pasta machine at the widest setting until dough is smooth and silky, then fold and roll, reducing settings notch by notch, until dough is 5mm thick. Place pasta sheet onto a floured surface and repeat with remaining dough, overlapping sheets slightly to form one large rectangle.
Scatter filling over pasta, leaving a 3cm space at the end.
Roll pasta away from you to form a log.
Wrap rotolo in a fine-weave tea towel and tie securely at intervals with kitchen string.
Cook rotolo in a very wide saucepan or fish kettle of simmering water over medium heat until cooked through (30 minutes).
Carefully remove from pan, unwrap, thickly slice and serve with marjoram and thyme brown butter.

Nutrition Facts : ServingSize Serves 6

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