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

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
Mediterranean
Vegetarian

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

Get instant online access via ckbk

Already a member?

‌

This à la carte title is available to ckbk members for a one-off payment of

‌‌

'Brilliant app for foodies'

'Spotify of cookbooks'

No reviews for this recipe

Ingredients

Method

Get instant online access via ckbk

Part of