Rotolo di Spinaci

Name: Rotolo di Spinaci
Yield: Serves 4–6
Cuisine: Italian
Ingredients: freshly grated nutmeg; 65 g (2.½ oz) Parmesan, freshly grated; about 350 g (12 oz) fresh ricotta cheese; 225 g (8 oz) field mushrooms, coarsely sliced; Sage Butter; extra grated Parmesan; 2 garlic cloves, peeled and chopped; 1.½ tablespoons olive oil; 65 g (2.½ oz) dried porcini mushrooms, reconstituted; sea salt and freshly ground black pepper; 1 handful fresh marjoram; 800 g (1.¾ lb) fresh spinach, washed, blanched and chopped; 20 g (¾ oz) butter; ½ red onion, peeled and finely chopped; ½ quantity Fresh Pasta; semolina flour for dusting

Preparation info

Serves
4–6

Difficulty
Medium

Appears in

The River Café Cookbook

By Rose Gray and Ruth Rogers

Published 1995

About

Our version of this classic is unusually light: ricotta and spinach thinly wrapped in pasta and poached.

Ingredients

½ quantity Fresh Pasta
semolina flour for dusting

Europe
Italy
Main course
Vegetarian
Mediterranean

Method

To make the filling, heat the butter in a pan and fry the onion until soft, then add the marjoram and spinach. Stir to combine the flavours, season, then cool.

Drain the porcini, reserving the soaking liquid. Wash to remove grit. Heat the oil in a pan, and fry the garlic g