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Jamie Oliver’s Squash and Spinach Pasta Rotolo Recipe – A Hearty Italian-Inspired Dish

Jamie Oliver's Squash and Spinach Pasta Rotolo
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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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

Find it online: https://britishrecipeshub.co.uk/jamie-olivers-squash-and-spinach-pasta-rotolo/