Spinach Rotolo with a Fresh Tomato Sauce
Photography Photography by Aaron McLean.
Serves: 4 - 6
INGREDIENTS
1kg fresh spinach
1 red onion
2 cloves garlic, crushed
butter
400g ricotta
1 egg
½ cup freshly grated Parmesan
grated zest of 1 lemon
freshly grated nutmeg
sea salt and freshly ground pepper
sheets of fresh lasagne pasta, as thin as possible approx 30cm x 20cm each
fresh sage leaves
METHOD
Wash the spinach and wilt it quickly in a saucepan without any additional water. Refresh under cold water, drain and squeeze dry. Chop. Slice the onion finely and sauté with the garlic in a little butter until
soft and transparent. Combine the ricotta, egg, Parmesan and lemon zest. Season well with
salt, pepper and nutmeg. Add the spinach and onion and mix well.
To assemble: Spread the spinach mixture thickly and evenly over the pasta sheets, leaving a 2cm border. Working from the long side nearest you, roll up, dampening the edge with water to seal. Wrap tightly in clean, damp muslin and tie the ends with string. Poach the rotolo in simmering water for 20-30 minutes. Remove and cool completely. Unwrap and discard the muslin. Slice thickly on the
diagonal (about 3cm).
Preheat the oven to 200°C. Heat a generous amount of butter in a sauté pan and brown the slices of rotolo. Finish heating in the oven. Serve with this fresh tomato sauce
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This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.