John Myers
Pasta Roll Filled with Spinach, Pumpkin and Ricotta
The perfect pasta roll filled with spinach, pumpkin and ricotta recipe with a picture and simple step-by-step instructions.
- 600 g Flour
- 6 piece Eggs
- 0,5 piece Butternut squash
- 1 shot Olive oil
- 1 tsp Coriander seeds
- 1 tsp Fennel seeds
- 0,5 piece Dried chilli
- 1 pinch Sea-Salt
- 1 pinch Pepper
- 1 tbsp Oregano
- 2 piece Garlic cloves
- 800 g Fresh spinach
- 250 g Butter
- 0,5 piece Nutmeg
- 150 g Ricotta
- 50 g Grated Parmesan
- 20 piece Sage fresh
- For the roll, pile the flour on a work surface and make a hollow in the middle, beat in the eggs and stir thoroughly with a fork. Then knead well with your hands until the dough is nice and smooth. Wrap in cling film and put in the refrigerator and let rest for about ½ hour. Then roll out the dough on a large plate. Then place the dough on a clean kitchen towel.
- Preheat the oven to 220 ° C. Halve the pumpkin and cut into large pieces, rub thinly with olive oil. Crush the coriander, fennel seeds and chilli in a mortar, season with salt and pepper and sprinkle with the pumpkin pieces. Fill into a mold and cover with parchment paper. Put in the oven for 30 minutes.
- Heat a saucepan with a little olive oil for 20 seconds while swirling. Add the washed, cleaned spinach and let it fall together. Then add a few tablespoons of butter and grated nutmeg and continue cooking. Salt, pepper and let cool.
- Now turn the dough so that it lies across the table. Spread the pumpkin lengthways, then the spinach. Leave an adhesive edge at the top. Crumble the ricotta over the spinach and sprinkle the Parmesan over the top. Start rolling at the bottom, helping with the kitchen towel. Wrap the finished roll in the cloth and tie the ends like candy (kitchen thread). Put the roll in the hot salted water and cook for 25 minutes.
- Then bake a few sage leaves in a heated, buttered saucepan until crispy.
- Remove the pasta roll, cut it, serve and garnish with the sage butter and Parmesan.
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