Spinach ricotta roto

Name: spinach ricotta roto
Cook time: 100 min
Total time: 100 min
Yield: 6
Cuisine: Italian
Ingredients: 1 kg frozen spinach; 2 medium sized egg; 200 g pasta flour; 100 g Chestnut mushroom; 8 el traditional olive oil; 5 toe garlic; 1 lemon; 200 g ricotta; fresh nutmeg; 1 Red pepper; 40 g old cheese broken; 3 fresh sage leaf; 10 black olives with seeds; 400 g tomato cubes look; 200 ml tap water

Italian pasta dish, Rotolo with spinach and ricotta.

Ingredients

Kitchen Stuff

1 pasta machine
1 rolling pin
1 kitchen rope

Directions

Thaw the spinach. Then squeeze out as much moisture as possible from the spinach. Set aside.
Break the eggs over a bowl and add the flour. Work it with your hands into a dough ball and pour the ball on a work surface sprinkled with flour.
Knead 1-2 min., Or until you have a soft dough. Wrap the dough in cling film and place in the refrigerator for at least 30 minutes.
In the meantime, clean the mushrooms with kitchen paper and cut finely.
Heat a small pan over medium heat. Put olive oil in the pan and add chestnut mushrooms.
Stir fry the mushrooms 2-3 min. Remove the pan from the heat and allow to cool.
Cut garlic into thin slices. Heat a frying pan over medium heat. Put the olive oil in the pan and add half of the garlic.
Bake a few min., Or until the garlic is golden brown.
Add the spinach, stir fry briefly to allow some moisture to evaporate and pour it on a clean plate. Allow to cool.
If you have used whole spinach leaves, cut the cooled spinach and put them in a bowl together with the mushrooms.
Clean the lemon and grate the yellow skin of lemon above the bowl. Crumble the ricotta and add.
Grate the half nutmeg above the bowl.
Cut the stalk of the red pepper. Halve the pepper in the length and remove the seeds with a sharp knife and cut finely.
Add the pepper to the bowl. Season everything well and season with salt and pepper.
Dust a clean work surface with flour and make sure you have a cold water can, a brush and a large clean white tea towel on hand.
Put a pasta machine on the widest position and roll the dough through the machine. Fold double and roll again.
Repeat a few times until the dough feels smoother and firmer. Always set the machine to a slightly narrower position.
Roll out the pasta thinner to a strip of dough as thick as a beer mat (about 1 mm).
Use a tea towel as a base and stick the different bars of dough together to form a sheet of approx. A3 size.
Make sure that the dough overlaps as little as possible and stick the edges together by covering them with cold water.
If you do not have a pasta machine, halve the dough and roll it into long strips with a rolling pin. Stick them together to A3 size as described.
Spoon the spinach mixture over the dough sheet. Leave a 4 cm line along the edge on one of the long sides.
Grate the cheese and spread most of the cheese over the spinach. Brush the empty edge of the pastavel with water.
Using the tea towel, lift up the pastavel and roll the pasta in the direction of the empty edge to a thick roll. Make sure you do not oil the tea towel.
Roll all the way through until the wet edge secures the roll. Roll the rolling pin into the tea towel and tie the ends of the tea towel with a string.
For firmness, also tie a piece of rope around the roll - that way everything stays in place.
Pick the leaves from the sage. In a small pan, heat the oil over medium heat and fry sage leaves crispy. Drain on kitchen paper.
Remove the seeds from the olives and cut the olives.
Put the pan back on the fire and add extra olive oil. Put the olives and the rest of the garlic in the pan. Fry the garlic in 2 min. Golden brown.
Add the tomato cubes. Fill with water and pour into the pan.
Season with salt and pepper and bring to the boil. Cook gently for 10-12 minutes, or until the sauce has thickened.
Use the largest, deepest roasting pan (or your largest pan) for cooking the rotolo.
Put roasting pan on high heat and place a metal grid in it. Fill sled with boiling water with salt and carefully let rotolo slide into the water.
Bring to the boil, then cover the sled with aluminum foil and simmer for 15 minutes.
Turn the rotolo carefully halfway through the cooking time. Carefully remove the rotolo from the roasting pan with a kitchen tong.
Place the rotolo on a clean work surface. Allow to cool for 5 minutes. Cut loose the strings and unpack the rotolo.
Spoon some warm sauce on each plate. Cut 2 cm slices of the rotolo and place them on the sauce.
Finish with a few crispy sage leaves and some grated cheese. Serve immediately.

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Nutrition

415Calories

Sodium14% DV345mg

Fat35% DV23g

Protein30% DV15g

Carbs11% DV33g

Fiber24% DV6g

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