Rotolo di Spinachi

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    An Italian favourite - Rotolo di Spinachi
    An Italian favourite - Rotolo di Spinachi
    An Italian favourite - Rotolo di Spinachi
    Rotolo di Spinachi
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    This is an Italian favourite that you will come across all over the country. It's a perfect dish for entertaining as you can make it early and then just throw it in the oven (metaphorically, of course) when your guest are due.
    Servings Prep Time
    6 people 45 minutes
    Cook Time Passive Time
    75 minutes 30 minutes
    Servings Prep Time
    6 people 45 minutes
    Cook Time Passive Time
    75 minutes 30 minutes
    An Italian favourite - Rotolo di Spinachi
    Rotolo di Spinachi
    • 1
    • 2
    • 3
    • 4
    • 5
    Votes: 0
    Rating: 0
    You:
    Rate this recipe!
    Print Recipe
    Add this recipe's ingredients to your shopping list
    This recipe is in your Shopping List
    This is an Italian favourite that you will come across all over the country. It's a perfect dish for entertaining as you can make it early and then just throw it in the oven (metaphorically, of course) when your guest are due.
    Servings Prep Time
    6 people 45 minutes
    Cook Time Passive Time
    75 minutes 30 minutes
    Servings Prep Time
    6 people 45 minutes
    Cook Time Passive Time
    75 minutes 30 minutes
    Ingredients
    For the pasta dough
    For the tomato sauce
    For the rotolo di spinachi
    Servings: people
    Units:
    Instructions
    1. For the pasta dough
    2. Place the flour, eggs, egg yolks and olive oil into a food processor and process for one minute, or until the mixture comes together to form a dough. Turn the dough out into a bowl, cover with cling film and place into the fridge to rest for 30 minutes.
    3. Remove the dough from the fridge and divide into two equal pieces. Lightly flour each piece and pass through a pasta machine several times, gradually reducing the thickness, until you reach the thinnest setting and the pasta feels smooth and elastic. Set aside on a tray and cover with a slightly damp tea towel until ready to use.
    4. For the tomato sauce: heat the olive oil in a medium pan and gently fry the garlic over a low heat for 2-3 minutes. Add the chopped tomatoes and cook for 15-20 minutes, or until slightly thickened. Stir in the basil and mix well.
    5. For the rotolo di spinachi
    6. Preheat the oven to 180C/160C fan/gas 4.
    7. Blanch the spinach in a pan of boiling water for 1-2 minutes, or until wilted. Drain well and squeeze out any excess moisture with your hands, then finely chop.
    8. Melt the butter in a medium pan until foaming, then add the garlic and fry for 1-2 minutes. Add the marjoram, chopped spinach and the ricotta cheese. Remove the pan from the heat and mix well before setting aside to cool.
    9. Trim the pasta sheets into rectangles and place onto a large clean tea towel, overlapping them slightly to form one large rectangle (press the edges together to seal). Spread the spinach mixture over the pasta sheet, then roll up, using the tea towel to help wrap up the roll. Tie the ends of the towels with kitchen string.
    10. Bring a large pan or fish kettle full of water to the boil, then reduce to a simmer. Place the rolls into the water and poach for 20 minutes, or until the pasta is cooked. Remove and set aside to cool for a few minutes before unwrapping.
    11. Slice the rolls into 1cm slices and place into a buttered earthenware dish or casserole, overlapping the slices slightly. Cover with the tomato sauce and sprinkle with the grated parmesan. Bake in the oven for 15 minutes, or until the topping is golden-brown and bubbling. Serve immediately.
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