Spinach & ricotta rotolo

Spinach & ricotta rotolo

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(1 ratings)

Prep: 1 hr, 30 mins Cook: 45 mins plus 40 mins for the Simple tomato sauce

A challenge

Serves 4 - 6
Theo Randall shares his recipe for a classic Italian dish that transforms homemade pasta into something special - our step-by-step instructions make it easy to follow

Nutrition and extra info

  • Freezable
  • Vegetarian

Nutrition: per serving (6)

  • kcal493
  • fat30g
  • saturates14g
  • carbs31g
  • sugars6g
  • fibre7g
  • protein22g
  • salt1.2g
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Ingredients

  • 1kg spinach
    Spinach

    Spinach

    spin-atch

    Used in almost every cuisine across the world, spinach is an enormously popular green vegetable…

  • 1 garlic clove, finely sliced
  • 50g butter
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 2 tsp chopped marjoram or oregano
  • 500g ricotta
    Ricotta

    Ricotta

    ree-cot-a

    Ricotta is an Italian curd cheese. Made from whey, it is traditionally a by-product of making…

  • 50g Parmesan (or vegetarian alternative), grated, plus a little extra to serve
    Parmesan

    Parmesan

    parm-ee-zan

    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…

  • ½ quantity Theo's pasta dough (see tip below)
  • good-quality olive oil, for drizzling
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

For the simple tomato sauce

  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 garlic clove, finely sliced
  • 1 x 400g can chopped tomatoes

You will need

  • a pasta machine

Method

  1. Begin by making the Simple tomato sauce, heat the olive oil in a saucepan, add the garlic clove and cook until just softened. Add the chopped tomatoes and season. Cook slowly for 25 mins, stirring now and then, until very thick. Do this a day or two ahead of assembling the rotolo, or freeze it for up to 2 months.

  2. Wilt the spinach in a pan over a medium heat, then leave to cool. Squeeze well to remove the excess water, then roughly chop the spinach. Season and leave to cool completely.

  3. Gently fry the garlic in the butter until softened, then remove from the heat and add the marjoram. Tip into a bowl and add the spinach, ricotta and Parmesan.

  4. Roll out the pasta (see step-by-step images). Cut the sheets into 3 or 4 pieces, each roughly 40cm long, and place them on a white tea towel. Using a little water and a pastry brush, stick the sheets together, allowing a 1cm overlap.

  5. Using a spatula, spread the filling over the pasta as evenly as possible, leaving a 1cm border around the edge.

  6. Fold over the edge of the pasta nearest to you and, using the tea towel and the weight of the pasta, roll it away from you like you would a Swiss roll.

  7. Brush the open edge of the pasta with a little water and press together to seal.

  8. Wrap the pasta roll tightly in the tea towel and tie a piece of string round it every 10cm or so (or use a butcher’s knot – see step-by-step images). Tie the ends with string to secure them, leaving a long piece of string at each end to act as a handle.

  9. Bring a large pan of salted water to the boil (a fish kettle is ideal, but a deep roasting tin filled with water works well too) and cook the rotolo for 20 mins. Remove from the water and leave to cool. Heat oven to 190C/170C fan/gas 5.

  10. Gently unwrap the rotolo and cut it into 3cm slices. Arrange the slices in a baking dish. Spoon over the Simple tomato sauce, sprinkle with Parmesan and drizzle with a little olive oil. Bake for 15 mins until the pasta is hot and crisping around the edges.

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Comments (1)

neverbeslim's picture
3.75

I saw this in the magazine, loved the idea but not the work. I bought fresh pasta and cut it into lengths with a pizza wheel. Tasty. Also made with tomato and basil sauce.

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