If you have ever gone to dinner and had hand made pasta, it really steals the show. And, if you ever have that experience in someone’s home, you (I) are (am) just in awe of the home cook who made this for you.
This recipe makes you that home cook.
So, to answer the question “what is rotolo?” Well, rotolo means rolled up. And, that is really all there is to that. And, for our purposes what you roll up is limited only by your imagination. The rotolo I have serve guests is filled with spinach, feta cheese, squash, and parmesan cheese.
Let’s pull this together.
Butternut squash, red onion chopped medium, bag of frozen spinach, nutmeg, salt, pepper, parmesan and feta cheeses, fresh pasta sheets, tin of tomato sauce, sliced garlic, and a red chile (optional).
1) Roast the squash whole. When it is done and cool enough to handle, scoop out the flesh onto a cutting board and season with salt and pepper, discarding the skin and seeds.
2) In a shallow skillet, sauté the sliced garlic until just golden. Add whole tin of tomato sauce and the amount of chile fitting with your taste. Simmer gently until step 10.
3) In large skillet, sauté red onion in a tablespoon of olive oil. Once the onion is soft add the bag of spinach and cook for 10 minutes, stirring occasionally to combine. At the end of the 10 minutes, grate nutmeg over the entire pan and set aside.
4) Lay our pasta sheets on a lightly oiled surface. If the sheets are not pliable, drop into boiling water for just long enough to loosen them up.
5) Scoop squash onto pasta sheets and spread out evenly to cover the entire surface.
6) Spoon the heavy spinach sauce onto the squash, distributing evenly.
7) Crumble feta over the spinach, liberally.
8) Sprinkle shaved or grated parmesan over everything.
9) With you fingers, gently roll/fold one edge of the pasta sheet and all filling over onto itself to resemble a cannoli or jelly roll.
10) Pour sauce into oven-safe casserole dish.
11) Using a sharp knife, cut each pasta roll into four equal size pieces. Once cut, transfer the pieces to the sauce and stand up on an end. Push each piece up next to the last until a “honey comb” of rolled pasta fills the dish.
12) Sprinkle additional shaved parmesan cheese over the top of the pasta and, if desired, add a few slightly oiled fresh sage leaves over the cheese.
13) Place the entire dish into a 350 degree oven and bake for 25 minutes.
14) Cool for a couple of minutes prior to serving.
This nutritious meal will serve six people easily and makes wonderful leftovers for lunches that will inspire envy at the office.