Spinach and ricotta rotolo
SERVES 46 // PREP TIME 2 HRS // COOK 2 HRS
PLUS RESTINGThis vibrant dish will thrill more than just the vegetarians at your
table. The pasta takes a little eort to prepare, but it’s worth it.3 bunches English spinach,
washed and trimmed
800 gm firm ricotta
Handful of basil, finely
chopped, plus extra
leaves to serve
Handful of flat-leaf
parsley, finely chopped
50 gm parmesan, grated
150 ml vegetable stock
750 gm cherry truss tomatoes
or mixed small heirloom
tomatoes
1 tbsp extra-virgin olive oil
Shaved parmesan,
to serve
Butter, cooked until
nut-brown, for drizzling
PASTA DOUGH
300 gm “00” (2 cups) flour
3 eggs
⁄¢ tsp extra-virgin olive oil,
plus extra for brushing1 For pasta dough, mix
ingredients in an electric mixer
fitted with a dough hook on
medium speed until dough
comes together, then knead
until smooth and elastic
(5 minutes). Wrap and leave
to rest (20 minutes)
2 Cook wet spinach, in batches,
in a saucepan over high heat
until wilted. Drain in a colander
to cool, then squeeze to
remove any excess liquid
and refrigerate until required.
3 Divide pasta into 6 pieces,
then, working with one piece
at a time, feed through pasta
machine, starting at the widest
setting then reducing notch by
notch until 1.5mm thick. Blanch
sheets in a large saucepan
of boiling salted water until
al dente (1 minute; see cook’s
notes p176). Drain, refresh withcold water, then drain again
and lightly brush with oil.
4 Combine cooled spinach,
ricotta and herbs. Season well.
5 Preheat oven to 180°C. Place
sheets of plastic wrap on the
bench. Lay pasta sheets on top,
overlapping slightly, to form a
70cm square. Spread ricotta
mixture over. Use the plastic to
roll up pasta to form a firm log,
peeling back wrap as you go.
Discard wrap. Trim edges. Cut
log into 9 pieces. Place in a
lightly greased 22cm x 30cm
baking dish. Pour stock around
rotolo and drizzle with olive oil.
Cover with baking paper, then
foil and bake until pasta is
tender (45 minutes to 1 hour).
Remove paper and foil, increase
oven to 220°C and bake until
golden (10-15 minutes).
6 Meanwhile, drizzle tomatoes
with oil and roast on an oven
tray until golden (15-20 minutes).
7 Top rotolo with tomatoes,
basil and parmesan, drizzle
over butter, and serve.118 GOURMET TRAVELLER