Ekani Ella This Squash and Spinach Pasta Rotolo is a delightful Italian-inspired dish featuring roasted butternut squash, sautéed spinach, and creamy ricotta, all rolled up in fresh pasta sheets and baked in a rich tomato sauce. It’s a comforting meal that’s perfect for special occasions or a cozy family dinner.
What is Squash and Spinach Pasta Rotolo?
Rotolo is a traditional Italian dish where pasta sheets are filled, rolled up, and then baked or poached. In this version, the pasta is filled with a savory mixture of roasted squash, spinach, and ricotta cheese, then baked in tomato sauce until bubbly and golden.
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Why You Should Try This Recipe
- Flavorful Combination: The sweetness of roasted squash pairs beautifully with the earthy spinach and creamy ricotta.
- Impressive Presentation: Rolled pasta slices make for an eye-catching and elegant dish.
- Vegetarian-Friendly: A hearty and satisfying meal suitable for vegetarians.
- Make-Ahead Option: Components can be prepared in advance, making it convenient for entertaining.
Ingredients Needed for Squash and Spinach Pasta Rotolo
- 1 butternut squash (approximately 1.2 kg), peeled, deseeded, and chopped into chunks
- Olive oil, for drizzling
- 1 teaspoon coriander seeds
- 1 teaspoon fennel seeds
- 1 dried red chili
- Sea salt and freshly ground black pepper, to taste
- 2 cloves garlic, finely sliced
- 1 handful of fresh marjoram or oregano leaves
- 800g fresh spinach, washed and drained
- 1 whole nutmeg, for grating
- 250g ricotta cheese
- 50g Parmesan cheese, plus extra for serving
- 450g fresh egg pasta dough, rolled into sheets (or use store-bought fresh lasagna sheets)
- 150g unsalted butter
- 20 fresh sage leaves
Kitchen Equipment Needed
- Roasting tray
- Large frying pan
- Pestle and mortar
- Large saucepan or fish kettle
- Clean tea towel
- String
- Ovenproof dish
Instructions to Make Squash and Spinach Pasta Rotolo
- Roast the Butternut Squash:
- Preheat the oven to 220°C/425°F/gas 7.
- Place the chopped squash on a roasting tray, and drizzle with olive oil.
- In a pestle and mortar, crush the coriander seeds, fennel seeds, and dried chili with a pinch of salt and pepper. Sprinkle this spice mix over the squash.
- Cover the tray with dampened greaseproof paper and roast for 30 minutes. Remove the paper and roast for an additional 15-20 minutes until golden and tender.
- Prepare the Spinach:
- In a large frying pan, heat a drizzle of olive oil over medium heat.
- Add the sliced garlic and marjoram or oregano leaves, sauté for about 20 seconds.
- Add the spinach and cook, stirring, until wilted and the moisture has evaporated.
- Grate a little nutmeg over the spinach, season with salt and pepper, and set aside to cool.
- Assemble the Rotolo:
- Roll out the pasta dough into a large rectangular sheet, about the size of a tea towel, on a floured surface. If using store-bought lasagna sheets, overlap them slightly and press together to form a large sheet.
- Lay the pasta sheet on a clean, floured tea towel.
- Spread the roasted squash along one long edge of the pasta sheet.
- Distribute the spinach evenly over the remaining surface, leaving a 5cm border at the top edge.
- Crumble the ricotta over the spinach and grate Parmesan cheese on top.
- Brush the top border with water. Using the tea towel to assist, roll the pasta up tightly from the filled edge to form a log, sealing the dampened edge.
- Wrap and Cook the Rotolo:
- Wrap the pasta roll in the tea towel and tie the ends with string. Tie additional strings along the length to secure the shape.
- Bring a large saucepan or fish kettle of salted water to a boil. Lower the wrapped rotolo into the water, ensuring it’s fully submerged (use a plate to weigh it down if necessary).
- Simmer gently for about 25 minutes.
- Prepare the Sage Butter:
- While the rotolo cooks, melt the butter in a pan over low heat to clarify it. Skim off any foam and discard the milky solids, reserving the clear butter.
- In a separate pan, heat some of the clarified butter over medium heat. Add the sage leaves and fry until crisp. Remove and set aside.
- Finish and Serve:
- Carefully remove the rotolo from the water and let it rest for a few minutes.
- Unwrap the tea towel and slice the rotolo into portions.
- Drizzle with the sage-infused butter, sprinkle with the crispy sage leaves, and grate extra Parmesan over the top.
- Serve warm.
What to Serve With Squash and Spinach Pasta Rotolo
- Green Salad: A fresh mixed salad with a light vinaigrette complements the richness of the rotolo.
- Garlic Bread: Warm, crusty garlic bread is perfect for mopping up any extra sauce.
- Roasted Vegetables: Seasonal roasted vegetables add variety and color to the meal.
Pro Tips for the Perfect Squash and Spinach Pasta Rotolo
- Pasta Dough: If making fresh pasta dough, ensure it’s rolled out thinly and evenly for the best texture.
- Clarified Butter: Clarifying the butter prevents it from burning when frying the sage leaves.
- Assembly: Use the tea towel to help roll the pasta tightly, ensuring even cooking and a neat presentation.
How Do I Store Squash and Spinach Pasta Rotolo?
- Refrigeration: Store any leftovers in an airtight container in the refrigerator for up to 2 days.
- Freezing: It’s best enjoyed fresh, but you can freeze portions wrapped tightly in foil and placed in a freezer-safe container for up to 1 month. Thaw overnight in the refrigerator before reheating.
How Do I Reheat Squash and Spinach Pasta Rotolo?
- Oven: Preheat the oven to 180°C/350°F. Place the Rotolo slices in an ovenproof dish, cover with foil, and bake for 15-20 minutes until heated through.
- Microwave: Place individual slices on a microwave-safe plate, cover, and heat on medium power for 2-3 minutes, checking to ensure even heating.
Nutrition Value (per serving, based on 6 servings):
- Calories: Approximately 450 kcal
- **Protein
- Protein: 15g
- Fat: 20g
- Carbohydrates: 50g
- Fiber: 6g
FAQs
Can I use store-bought lasagna sheets for rotolo?
Yes, store-bought lasagna sheets work perfectly for this recipe. Simply overlap the sheets slightly and press them together to form a large rectangle before adding the filling.
How do I keep the pasta from sticking when cooking the rotolo?
To prevent sticking, ensure the water is well-salted and gently boiling before adding the wrapped rotolo. Stir occasionally during the cooking process to keep it from adhering to the pan.
Can I make squash and spinach rotolo ahead of time?
Yes, you can assemble the rotolo and refrigerate it (wrapped in the tea towel) for up to 24 hours before cooking. Cook it fresh when ready to serve for the best results.
What can I substitute for ricotta in this recipe?
If you don’t have ricotta, you can use cottage cheese, mascarpone, or a mix of cream cheese and grated Parmesan for a similar creamy texture and flavor.
Final Words
This Jamie Oliver Squash and Spinach Pasta Rotolo Recipe is a stunning dish that combines vibrant flavors and textures into an impressive presentation.
Give it a try and enjoy a comforting, homemade Italian-inspired masterpiece!
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PrintJamie Oliver’s Squash and Spinach Pasta Rotolo Recipe – A Hearty Italian-Inspired Dish
Rotolo is a traditional Italian dish where pasta sheets are filled, rolled up, and then baked or poached. In this version, the pasta is filled with a savory mixture of roasted squash, spinach, and ricotta cheese, then baked in tomato sauce until bubbly and golden.
- Prep Time: 30
- Cook Time: 60
- Total Time: 1 hour 30 minutes
- Yield: 6 1x
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Ingredients
Scale
- 1 butternut squash (approximately 1.2 kg), peeled, deseeded, and chopped into chunks
- Olive oil, for drizzling
- 1 teaspoon coriander seeds
- 1 teaspoon fennel seeds
- 1 dried red chili
- Sea salt and freshly ground black pepper, to taste
- 2 cloves garlic, finely sliced
- 1 handful of fresh marjoram or oregano leaves
- 800g fresh spinach, washed and drained
- 1 whole nutmeg, for grating
- 250g ricotta cheese
- 50g Parmesan cheese, plus extra for serving
- 450g fresh egg pasta dough, rolled into sheets (or use store-bought fresh lasagna sheets)
- 150g unsalted butter
- 20 fresh sage leaves
Instructions
- Roast the Butternut Squash:
- Preheat the oven to 220°C/425°F/gas 7.
- Place the chopped squash on a roasting tray, and drizzle with olive oil.
- In a pestle and mortar, crush the coriander seeds, fennel seeds, and dried chili with a pinch of salt and pepper. Sprinkle this spice mix over the squash.
- Cover the tray with dampened greaseproof paper and roast for 30 minutes. Remove the paper and roast for an additional 15-20 minutes until golden and tender.
- Prepare the Spinach:
- In a large frying pan, heat a drizzle of olive oil over medium heat.
- Add the sliced garlic and marjoram or oregano leaves, sauté for about 20 seconds.
- Add the spinach and cook, stirring, until wilted and the moisture has evaporated.
- Grate a little nutmeg over the spinach, season with salt and pepper, and set aside to cool.
- Assemble the Rotolo:
- Roll out the pasta dough into a large rectangular sheet, about the size of a tea towel, on a floured surface. If using store-bought lasagna sheets, overlap them slightly and press together to form a large sheet.
- Lay the pasta sheet on a clean, floured tea towel.
- Spread the roasted squash along one long edge of the pasta sheet.
- Distribute the spinach evenly over the remaining surface, leaving a 5cm border at the top edge.
- Crumble the ricotta over the spinach and grate Parmesan cheese on top.
- Brush the top border with water. Using the tea towel to assist, roll the pasta up tightly from the filled edge to form a log, sealing the dampened edge.
- Wrap and Cook the Rotolo:
- Wrap the pasta roll in the tea towel and tie the ends with string. Tie additional strings along the length to secure the shape.
- Bring a large saucepan or fish kettle of salted water to a boil. Lower the wrapped Rotolo into the water, ensuring it’s fully submerged (use a plate to weigh it down if necessary).
- Simmer gently for about 25 minutes.
- Prepare the Sage Butter:
- While the Rotolo cooks, melt the butter in a pan over low heat to clarify it. Skim off any foam and discard the milky solids, reserving the clear butter.
- In a separate pan, heat some of the clarified butter over medium heat. Add the sage leaves and fry until crisp. Remove and set aside.
- Finish and Serve:
- Carefully remove the Rotolo from the water and let it rest for a few minutes.
- Unwrap the tea towel and slice the Rotolo into portions.
- Drizzle with the sage-infused butter, sprinkle with the crispy sage leaves, and grate extra Parmesan over the top.
- Serve warm.
