Name: Rotollo di Funghi (with Sage Butter)
Yield: Serves 4–6
Cuisine: United Kingdom
Ingredients: 250 g/8 oz field mushrooms, coarsely sliced; about375 g/12 oz fresh ricotta cheese; 65 g/2½ oz Parmesan, freshly grated, plus extra, for serving; 4 garlic cloves, finely chopped; ½ teaspoon sea salt; 65 g/2½ oz dried porcini mushrooms, reconstituted in boiling water to cover; ½ red onion, finely chopped; 16 sprigs of fresh marjoram; 875 g/1¾ lb fresh chanterelles, finely sliced, or 1 kg/2 lb spinach, washed and finely sliced; 4 tablespoons olive oil, plus; leaves from 8 sprigs of fresh sage; 75 g/3 oz butter plus 20 g/¾ oz extra; or plain white flour; semolina flour, for dusting; ½ quantity fresh pasta (see below); 750 g/1½ lb Italian tipo OO pasta flour; 175 g/6 oz unsalted butter; 125 g/4 oz medium semolina flour, for dusting; 4 eggs and 9 egg yolks; sea salt and freshly ground black pepper; freshly grated nutmeg

Preparation info

Serves
4–6

Difficulty
Medium

Appears in

Great British Chefs 2

By Kit Chapman

Published 1995

About

Ingredients

½ quantity fresh pasta (see below)
semolina flour, for dusting

Method

To make the pasta, put the flour, salt, eggs and yolks in a food processor and pulse-blend until they form a loose ball of dough. Dust over your work surface with semolina flour and knead the dough for 3 minutes, or until smooth. (If the mixture is very stiff and difficult to knead, return to the food processor and blend in another whole egg.)

Cut into

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Ingredients

Method

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