Spinach and Ricotta Rotolo with Sage Butter
Fresh lasagne sheets are a clever shortcut for rotolo without the fuss of making your own pasta. Normally made into large, wide rolls, here we’ve made smaller ones that are better suited to standard pots and pans.
Ingredients
400g frozen spinach, defrosted
20g butter
3 spring onions, chopped
2 cloves garlic, finely chopped
1-2 Tbsp marjoram or oregano leaves, finely chopped
1 egg, lightly beaten
500g ricotta
A good grating of nutmeg
25g freshly grated parmesan, plus extra for serving
1 packet fresh lasagne pasta sheets (you will only require 2 sheets for this)
100g butter, room temp, cubed
20g sage leaves
Method
Squeeze out any excess water from the defrosted spinach and set the spinach aside. Heat the butter in a frying pan, then add the spring onions and fry until soft. Add the garlic and marjoram and fry for a minute, then add the spinach and cook a further minute or two. Set aside in a large bowl to cool.
Set aside 2 tablespoons of the lightly beaten egg and put the rest in a bowl with the spinach mix. Add the ricotta, nutmeg, and parmesan, and season with salt and pepper.
Put a clean tea towel on a work bench with the short length towards you. Place a lasagne sheet with the short length toward you on top of the tea towel. Lightly brush the edge furthest away from you with a little of the reserved egg.
Put half the spinach ricotta mix on the pasta in a thin layer, leaving a 3cm gap from the top and bottom edges. Roll up the pasta using the tea towel as a guide (like making a Swiss roll). Tie the ends of the tea towel with string (and along the pasta for extra security). Repeat with the remaining mix.
Put the wrapped rotolo into a deep, wide pan and cover with boiling water. Season with salt, cover, and cook for 30 minutes. Remove the rotolo from the pan and allow to rest for 10 minutes.
Meanwhile, make the sage butter by cooking the butter in a pan over a medium heat for 5 minutes until golden brown. Add the sage leaves and cook for 30 seconds. Turn off the heat.
Untie the rotolo, remove the tea towel, and cut the rotolo into thick slices. Put the slices onto warmed plates, spoon over the butter and sage, and add extra parmesan to serve. Perfect with a simple green salad.