Rotolo di Spinaci

Preparation info
  • Serves


    • Difficulty


Appears in

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.


  • ½ quantity Fresh Pasta
  • semolina flour for dusting


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