Italian Rotolo With Burnt Sage Butter
 
Prep time
Cook time
Total time
 
This is a pasta dish that will make you look good. It's not difficult but it's more time consuming than other pasta dishes.
Author:
Recipe type: Main
Serves: 6
Ingredients
  • 1 pound fresh egg pasta dough
  • 2 cloves of garlic minced
  • ½ a butternut squash, halved and deseeded
  • 1¾ pound washed babyspinach
  • 3 mushrooms sliced
  • ½ pound of unsalted butter
  • olive oil
  • fresh nutmeg (to be grated)
  • 5½ ounces ricotta cheese
  • 3 ounces freshly grated Parmesan cheese, plus extra for serving
  • ½ a sweet red pepper (capsicum) cut into strips
  • about 20 fresh sage leaves
  • sea salt and freshly ground black pepper
Instructions
  1. Preheat the oven to 375°F
  2. Make the pasta
  3. Chop the butternut pumpkin/squash into chunks and rub them with a little olive oil and place them on a baking dish. Sprinkle with sea salt and pepper and roast for about 35 minutes til it just begins to turn brown on the edges. Remove and let cool.
  4. Saute the mushroom in a small amount of olive oil and when they're nearly done add the garlic and spinach and cook just til the spinach is wilted. Only takes a minute or 2. Add salt and pepper to taste and then set aside to cool.
  5. roll out your pasta either use a pasta machine to give you 4 or 5 long sheets (6 x 12 inches wide) and stick them together using a little water, or use a rolling pin on a large surface, dusting with flour on top of and underneath the dough. Roll it out into a rectangular shape and trim it as necessary.
  6. Lay the rolled out pasta on a clean kitchen towel.
  7. At the end closest to you make a row of butternut at the edge of the pasta.
  8. Sprinkle the spinach and mushrooms over the remainder of the pasta.
  9. Add dollops of ricotta cheese over the spinach
  10. Add strips of pepper/capsicum on top of that
  11. Add grated parmesan on top of that
  12. Season with pepper and a fine grating of nutmeg
  13. Starting with the pumpkin edge roll the pasta as tightly as you can make it
  14. When fully rolled place at the beginning of the tea towel and roll up into a sausage shape in the tea towel.
  15. Tie off both ends of the tea towel with string to keep the rotolo secure.
  16. Place in an oven proof pan and place in a 375F oven. Pour boiling water into the pan til it covers the rotolo.
  17. Bake for one hour.
  18. Remove from the oven and then heat clarified butter on medium-high heat and add the sage leaves and cook til crispy. Remove leaves.
  19. Cut strings off rotolo and unroll and place on cutting board.
  20. Slice rotolo into serving portions 1½ to 2 inches wide and place cut side down in the butter.
  21. Cook for a minute or 2 on each side and place on serving plate
  22. Drizzle with sage butter and add a few sage leaves on top
  23. Garnish with grated parmesan
  24. Enjoy! This is too good for mere words. You've gotta taste.
Recipe by Orgasmic Chef at https://orgasmicchef.com/pasta/italian-rotolo-with-burnt-sage-butter/