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My Kitchen Rules

Mondays, Tuesdays & Wednesdays | TV2

Ep25 - Spinach & Ricotta Rotolo


Team:Carime & Lauren

Prep:45 mins

Cook:1 hour 30 mins

Serves:6

 

INGREDIENTS

6 fresh lasagne sheets

100g buffalo mozzarella, chopped

100g grated parmesan, extra

basil leaves, to garnish

 

Sauce

1 tbs olive oil(

1 large brown onion, finely chopped

3 cloves garlic, crushed

2 bay leaves

400g can crushed tomatoes

750ml passata

1 bunch fresh basil, chopped

 

Filling

200g bunch spinach

500g ricotta

1 egg, lightly beaten

50g butter, melted

100 grated parmesan (

200g piece smoked ham(

¼tsp ground nutmeg

 

METHOD

  1. To make sauce, heat oil in heavy saucepan over medium heat. Cook onions and garlic until soft. Stir in remaining ingredients. Season. Simmer, partially covered, stirring frequently, for about 45 minutes or until thickened and flavoursome. Remove bay leaves.
  2. To make filling, wash spinach and lightly shake off excess water. Place in a large frying pan over medium heat. Toss until wilted. Cool. Finely chop.
  3. Mash ricotta until smooth. Stir in egg and butter. Stir in spinach and remaining ingredients. Season with pepper.
  4. Preheat oven to 180C.
  5. Place pasta sheets, one at a time, in a frying pan of boiling water for 10 seconds to soften. Drain on a clean tea towel.
  6. Divide filling into six portions. Spread a portion over half of each pasta sheet, starting at short end. Roll from short end to enclose. Cut in half horizontally to form two rotolo.
  7. Spread half the sauce over base of a baking dish, just big enough to fit rotolo. Arrange rotolo in a single layer, cut side up, in dish. Pour over remaining sauce. Top with mozzarella and extra parmesan.
  8. Bake for 30 minutes or until hot and mozzarella is melted. Garnish with basil leaves.

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