Rotolo di magro (pasta wheels stuffed with spinach and ricotta) - Emilia-Romagna
This is the vegetarian version of a classic Emilian dish that includes chicken giblets, sausage, minced veal and liver in the filling. The vegetarian version is popular with meat lovers and vegetarians alike. It can be served drizzled with melted butter for a creamier flavour or with tangy tomato sauce to contrast nicely with the creamy ricotta filling.
Author: Woo Wei-Duan
Recipe type: First Course (Primo)
- Fresh pasta (use 200 grams 00 flour and 2 whole eggs and roll to the thinnest setting on the machine)
- 1 garlic clove, skin removed
- 30 grams butter or olive oil(plus more butter for serving if not serving with tomato sauce)
- 600 grams spinach, rinsed
- 500 grams ricotta cheese, liquid drained
- 60 grams Parmigiano-Reggiano cheese, finely grated
- Sea salt
- Black pepper, freshly ground
- Tomato sauce (optional)
- Fry the garlic in the olive oil or butter in a large saute pan over medium heat until the garlic is coloured.
- Add the spinach and cook until soft, about 3 minutes. Discard the garlic.
- Strain the spinach, squeezing out any excess liquid. Chop the spinach up finely.
- Miix the spinach with the ricotta, Parmigiano-Reggiano and salt and pepper to taste.
- Roll the pasta out. Place the pasta sheet on a tea towel. Spread the spinach mixture across the pasta.
- Roll the pasta around the spinach mixture.
- Roll the tea towel around the pasta roll.
- Tie the ends of the tea towel. Let rest for at least two hours or preferably overnight.
- Place the tea towels into a pot of simmering water and poach for 20 minutes. Remove the tea towels from the water and remove the pasta.
- Slice the pasta into 1 to 1.5 cm slices.
- Distribute amongst 4 bowls and drizzle over melted butter or tomato sauce to serve. (If you like, you can also bake them with the sauce for 5 to 10 minutes in a 180C oven before serving.)