Pumpkin Rotolo
Pumpkin Rotolo
Ingredients
For the rotolo
- 1.2kg butternut pumpkin, peeled, deseeded, coarsely chopped
- 1 tbsp extra virgin olive oil
- 3 garlic cloves, finely chopped
- 1 1/2 tbsp chopped fresh rosemary, plus 4 thin sprigs, extra
- 365g (1 1/2 cups) fresh ricotta
- 1 egg, lightly whisked
- 70g (1 cup) finely grated parmesan
- 8 (16 x 11.5cm) fresh lasagne sheets
- 60ml (1/4 cup) white wine
- 125ml (1/2 cup) thickened cream
- 40g (1/3 cup) coarsely grated mozzarella
Instructions
- 1
Preheat oven to 200C/180C fan forced. Place pumpkin in a baking dish. Drizzle with oil. Season. Bake for 30 minutes. Toss in garlic and chopped rosemary. Bake for 10 minutes until golden. Mash until smooth. Set aside to cool slightly.
40 min - 2
Combine ricotta, egg and 20g (1/4 cup) parmesan in a bowl. Season. Add pumpkin. Swirl to slightly combine.
- 3
Cut a piece of muslin cloth into eight 30 x 20cm pieces. Rinse pasta under running water to soften. Place pasta sheet on a work surface. Spread about 1⁄2 cup pumpkin mixture down a long side of pasta. Starting from a long side, roll up to form a log. Wrap in muslin. Use kitchen string to tie ends and middle to secure. Repeat with remaining pasta, pumpkin mixture and muslin.
- 4
Bring a pot of salted water to a gentle simmer. Poach rotolo for 30 minutes. Use 2 tongs to transfer to a plate. Set aside to cool completely. Unwrap. Slice each rotolo into 3 pieces.
30 min - 5
Preheat oven to 180C/200C fan forced. Lightly grease a 30cm (top measurement) 1.5L (6 cup) round ovenproof dish. Place the rotolo pieces, cut side up, into prepared dish. Press in extra rosemary sprigs. Pour wine and cream over rotolos. Cover with baking paper and foil. Bake for 20 minutes or until pasta is warmed through. Uncover. Sprinkle with the mozzarella and remaining parmesan. Bake for 10 minutes or until the pasta is crisp and cheese is melted.
30 min
