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

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.