Pumpkin and Ricotta Rotolo

Serves 12

Ingredients

1 pumpkin

1 red onion, diced

Olive oil

1 tsp dried thyme

500g wilted spinach

1 whole nutmeg, for grating

4 garlic cloves

1 jar (700ml) passata

6 large fresh pasta sheets

100g ricotta cheese

20g Parmesan cheese

Few sprigs fresh sage (optional)

Method

1. Preheat the oven to 180’C degrees.

2. Cook the squash whole on a roasting tray for 1hr 30 mins.

3. Meanwhile, peel and roughly chop the onion, place into a medium pan on a medium-low heat with a splash of oil, thyme and salt and pepper. Cook for 10 minutes, stirring occasionally.

4. Stir in the spinach, cover with a lid and allow to slowly cook for 15 minutes, until liquid has evaporated. Then remove from heat.

5. Cut the squash in half, discard the seeds and skin, then mash using a fork. Keeping them separate, season both the squash and spinach with salt, pepper and a grating of nutmeg.

6. Peel and finely slice garlic, place into a shallow 28cm casserole pan on a medium heat with a splash of oil and fry for a couple of minutes, or until lightly golden.

7.  Pour in the passata, add a splash of water to the empty jar, swirl it around and pour into the pan. Bring to the boil, simmer for 3 minutes and season.

8.  Lay out the pasta sheets on a clean work surface, facing lengthways away from you. Working quickly so your pasta doesn’t dry out, brush them with water, then evenly divide and spread squash over the sheets.

9.  Sprinkle over the cooked spinach and spread over the ricotta mix.

10.  Roll up the sheets and cut each one into 4 chunks, then place side by side in the tomato sauce.

11.  Finely grate over the Parmesan, then pick the sage leaves (if using), toss in a little oil and scatter over the top.

12. Cover in foil and bake for 35-40 minutes at the bottom of the oven, until golden and crisp, removing the foil halfway through.

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