SPINACH & RICOTTA ROTOLO
Theo Randall shares his recipe for a classic Italian dish that transforms homemade pasta into something special - our step-by-step instructions make it easy to follow
Provided by Theo Randall
Categories Dinner, Lunch, Main course, Pasta, Supper
Time 2h15m
Number Of Ingredients 12
Steps:
- Begin by making the Simple tomato sauce, heat the olive oil in a saucepan, add the garlic clove and cook until just softened. Add the chopped tomatoes and season. Cook slowly for 25 mins, stirring now and then, until very thick. Do this a day or two ahead of assembling the rotolo, or freeze it for up to 2 months.
- Wilt the spinach in a pan over a medium heat, then leave to cool. Squeeze well to remove the excess water, then roughly chop the spinach. Season and leave to cool completely.
- Gently fry the garlic in the butter until softened, then remove from the heat and add the marjoram. Tip into a bowl and add the spinach, ricotta and Parmesan.
- Roll out the pasta (see step-by-step images). Cut the sheets into 3 or 4 pieces, each roughly 40cm long, and place them on a white tea towel. Using a little water and a pastry brush, stick the sheets together, allowing a 1cm overlap.
- Using a spatula, spread the filling over the pasta as evenly as possible, leaving a 1cm border around the edge.
- Fold over the edge of the pasta nearest to you and, using the tea towel and the weight of the pasta, roll it away from you like you would a Swiss roll.
- Brush the open edge of the pasta with a little water and press together to seal.
- Wrap the pasta roll tightly in the tea towel and tie a piece of string round it every 10cm or so (or use a butcher's knot - see step-by-step images). Tie the ends with string to secure them, leaving a long piece of string at each end to act as a handle.
- Bring a large pan of salted water to the boil (a fish kettle is ideal, but a deep roasting tin filled with water works well too) and cook the rotolo for 20 mins. Remove from the water and leave to cool. Heat oven to 190C/170C fan/gas 5.
- Gently unwrap the rotolo and cut it into 3cm slices. Arrange the slices in a baking dish. Spoon over the Simple tomato sauce, sprinkle with Parmesan and drizzle with a little olive oil. Bake for 15 mins until the pasta is hot and crisping around the edges.
Nutrition Facts : Calories 493 calories, Fat 30 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 6 grams sugar, Fiber 7 grams fiber, Protein 22 grams protein, Sodium 1.2 milligram of sodium
BAKED RICOTTA AND SPINACH RIGATONI
This is a one pot, one dish meal. If you can get your hands on smoked mozzarella versus the regular stuff, you'll take the flavor to the next level.
Provided by Dave Lieberman
Categories main-dish
Time 1h30m
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F.
- Cook rigatoni for 5 minutes in a pot of boiling, salted water. Drain and toss with 1 tablespoon olive oil. Set aside.
- To make the bechamel sauce:
- Melt the butter in a large saucepan over medium heat and add the shallots and garlic. Sweat the shallots and garlic for a few minutes until softened and but not colored. Add the flour and stir until a smooth paste forms. Gradually whisk in the wine and then the milk. Bring the mixture to a simmer, whisking constantly and cook until thickened, about 5 minutes. Season with nutmeg, salt, and pepper, to taste. Let cool slightly.
- Transfer cooled bechamel to a large mixing bowl and add the spinach, ricotta, and eggs. Mix in rigatoni and transfer to a greased 9 by13-inch baking dish. Top with grated mozzarella. Cover loosely with aluminum foil and bake for 40 minutes. Remove foil and bake an additional 20 minutes, or until cheese is lightly browned on top, the center is no longer runny, and the sides are bubbly.
SPINACH AND RICOTTA RAVIOLI
Make and share this Spinach and Ricotta Ravioli recipe from Food.com.
Provided by chef 998002
Categories < 60 Mins
Time 40m
Yield 4-6 , 4-6 serving(s)
Number Of Ingredients 17
Steps:
- Combine the flour and salt on a flat work surface; shape into a mound and make a well in the center. Add the eggs and 1 tablespoon of the olive oil to the well and lightly beat with a fork. Gradually draw in the flour from the inside wall of the well in a circular motion. Continue to incorporate all the flour until it forms a ball. Wrap the ball in plastic wrap and let rest 30 minutes.
- While the pasta is resting, prepare the filling. Steam the spinach and drain well, pressing the spinach to remove all excess liquid. Chop finely. Heat a large pan over medium heat. Add the olive oil and heat until hot but not smoking. Add shallots and cook for about a minute, stirring so that they do not brown. Add the shallots to the spinach, along with the ricotta, Parmesan cheese and egg. Taste and adjust seasoning with more salt, pepper as needed.
- Cut the ball of dough in 1/2, cover and reserve the piece you are not immediately using to prevent it from drying out. Dust the counter and dough with a little flour. Press the dough into a rectangle and roll it through a pasta machine, 2 or 3 times, at widest setting. Pull and stretch the sheet of dough with the palm of your hand as it emerges from the rollers. Reduce the setting and crank the dough through again, 2 or 3 times. Continue tightening until the machine is at the second narrowest setting; the dough should be almost paper-thin.
- Dust the counter and sheet of dough with flour, lay out the long sheet of pasta, and brush the top surface with a little water, which acts as a glue. Drop 1 tablespoon of the filling on 1/2 of the pasta sheet, about 2-inches apart. Fold the other 1/2 over the filling like a blanket. With your fingers, gently press out air pockets around each mound of filling. Use a sharp knife to cut each pillow into squares and crimp the 4 edges with the tins of a fork to make a tight seal. A fluted pastry wheel also works well to make an attractive edge around the pasta. Dust the ravioli and a sheet pan with cornmeal to prevent the pasta from sticking and lay them out to dry slightly while assembling the rest. If not using within an hour or two refrigerate until needed.
- To prepare the sauce, heat the two tablespoons of oil in a heavy pot and cook the garlic for just a minute. Add the tomatoes, salt, pepper, and pepper flakes and cook over medium low heat for 10 minutes. Add the chopped basil, and mix well. Cook over low heat an additional 10 minutes. Keep warm while you cook the pasta.
- Cook the ravioli in plenty of boiling salted water until tender. They will float to the top when ready, so be careful not to overcrowd the pot. Drain the ravioli and return to the pot. Pour half of the sauce mixture into the pot and carefully stir until the ravioli is lightly coated. Serve the ravioli with a spoonful of additional sauce and a sprinkling of grated cheese. Serve hot.
Nutrition Facts : Calories 645.1, Fat 30.8, SaturatedFat 9.8, Cholesterol 221.8, Sodium 799.2, Carbohydrate 68.1, Fiber 6.8, Sugar 0.9, Protein 26.8
BAKED SPINACH AND RICOTTA ROTOLO RECIPE - (4.4/5)
Provided by rmulleni
Number Of Ingredients 23
Steps:
- 1.Preheat oven to 180C/350F. Tomato Sauce 1.Heat oil in a 22cm/9" ovenproof pan over medium high heat. 2.Add garlic and sauté for 10 seconds then add onion. 3.Cook onion until translucent and starting to turn golden, then add the remaining Tomato Sauce ingredients. 4.Simmer for 2 minutes to bring the flavours together, then remove from heat. 5.Scoop out 1 cup of the Tomato Sauce which will be used to drizzle over the dish at the end. Filling 1.Defrost the spinach in the microwave on high for 2 minutes. 2.Squeeze the excess water out of the spinach using your hands, then place in a large bowl. 3.Add remaining Filling ingredients and mix well to combine. I find it easiest (fastest) to do this with my hands. Assembling 1.As per the photo, lay out the lasagne sheet with the shorter end in front of you. The reason is that you want to roll these up so they are fatter than cannelloni. 2.Place ⅓ cup (packed) of filling onto the lasagne sheet. Dab some water on the end furthest away from you (to seal the roll), then roll up starting from the end closest to you. Finish with the seal down. 3.Continue with remaining lasagne sheets. 4.Cut rolls into 3 (so each piece is 3.5cm/1.5" wide). 5.Place the rolls into the tomato sauce with the filling facing up. 6.Drizzle the reserved Tomato Sauce over the rotolo, then bake for 20 minutes. 7.Remove from oven and scatter the mozzarella over. Return to oven for 10 minutes or until the cheese is bubbly and golden. 8.Let stand for 5 minutes before serving. Notes 1. Don't worry if your lasagne sheets are not exactly the same size, so long as they are the right size for rolling up (or cut to size) you can use any size you want. 2. Passata is pureed tomato, thinner than tomato paste and smoother than crushed tomatoes. You can substitute with crushed tomatoes but you will need to add about ⅓ cup of water when simmering the sauce otherwise it will dry out too much when baking. 3. You can substitute the frozen with fresh spinach if you want. You will need 200g/7oz of fresh spinach. Add it raw to the filling mixture, but before doing so you will need to squeeze it (a handful at at time) to get the excess liquid out, otherwise your filling will be watery. 4. Tomato passata is just pureed canned tomatoes. Nowadays it is readily available in supermarkets, usually alongside pasta sauces. It costs just a tiny bit more, sometimes the same, as canned tomatoes. If you can't find it, puree canned tomatoes or use crushed canned tomatoes. 5. To make ahead, this is best frozen before baking. Assemble the dish but do not put the cheese on (because if you bake it the whole time with the cheese, the cheese will burn), freeze in an airtight container, then defrost completely before baking (follow the recipe instructions). You will probably need to add 5 minutes to the baking time. If you freeze it after baking it: defrost completely then sprinkle with 2 tablespoons of water (most of it over the pasta sauce) per 6 pieces of rotolo before reheating. If you reheat it in the microwave, stick it under the grill/broiler for a few minutes (after reheating it) to make the top crunchy again, and I also recommend adding some fresh cheese, just to freshen the dish up. To reheat it in the oven, reheat at 180C/300F covered until just warmed through. Then remove the cover, scatter over some fresh cheese then return to oven until the top is crunchy, the cheese melted and the rotolo is heated through.
SPINACH-MUSHROOM ROTOLO
If you love spinach and mushrooms, you are going to love these little rolled-up bundles of flavor. If you don't want to make the Marinara sauce, just substitute your favorite recipe or 32 oz. jarred sauce. From 1001 Low-Fat Recipes.
Provided by TheGrumpyChef
Categories One Dish Meal
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- For Marinara:.
- Saute onions and garlic in oil in large saucepan until tender, about 5 minutes.
- Stir in tomatoes, wine, and tomato paste; heat to boiling.
- Reduce heat and simmer, uncovered, until mixture is medium sauce consistency, about 20 minutes. Stir in lemon juice, salt and pepper.
- For Rotolo:.
- Coat large skillet with cooking spray: heat over medium heat until hot.
- Cook mushrooms over medium heat, covered, until they release juices, 3 to 5 minutes. Add spinach, garlic, and herbs to skillet; cook until spinach is wilted 2 to 3 minutes. Cook, uncovered, over medium heat until liquid is gone, about 10 minutes. Cool.
- Combine cheeses, salt, and pepper in bowl; stir in mushroom mixture.
- Spread 3 to 4 tbsp cheese mixture on each noodle; roll up and place in baking dish.
- Spoon marinara sauce over rotolo.
- Bake at 350 degrees, loosely coverd with aluminum foil, until rotolo are hot through and sauce is bubbly 25 to 30 minutes.
Nutrition Facts : Calories 319.9, Fat 6.1, SaturatedFat 1.1, Cholesterol 1.5, Sodium 535.1, Carbohydrate 51.9, Fiber 5.8, Sugar 8.7, Protein 13.3
More about "spinach ricotta rotolo food"
ROTOLO OF SPINACH, SQUASH & RICOTTA | JAMIE OLIVER RECIPES
From jamieoliver.com
Servings 6Total Time 2 hrsCategory Pasta RecipesCalories 521 per serving
- Halve, deseed and chop the butternut squash into big chunks and rub them with a little olive oil.
- Bash up the coriander seeds, fennel seeds and chilli in a pestle and mortar with a good pinch of sea salt and black pepper.
- Dust this mix over your pieces of squash, then put them into a snug-fitting ovenproof dish or roasting tray, covered with a dampened piece of greaseproof paper.
SPINACH AND RICOTTA ROTOLO (ITALIAN LASAGNA ROLL UPS)
From recipetineats.com
5/5 (50)Total Time 1 hr 15 minsCategory MainsCalories 553 per serving
SPINACH AND RICOTTA ROTOLO | ROTOLO DI RICOTTA E SPINACI
From pastaetal.com
4.3/5 (3)Category Main CourseAuthor Alec MorrisCalories 828 per serving
- Mix the flours and salt together and form them into a well. Then add the eggs, 3 egg yolks, and 1/2 tsp olive oil into the centre and use a fork or your hand to bring it together into a ball.
- Wilt the spinach in a medium heat frypan with only the water left from washing it; remove and finely chop.
- Bring a large stock pot of lightly salted water (2/3 full) to the boil and preheat the oven to 200 degrees Celsius. Cut the dough in half, and roll it out into long sheets of about 15mm width and 1.5mm thickness. If using a pasta machine, turn each piece through the thickest setting a few times, folding over itself in between passes, before stepping through to a setting of 6.
- Add 2 tbsp of olive oil and the onion into a cold frypan, on low-medium heat. Stir regularly, until the onion begins to sweat and turn translucent, approximately 10 minutes.
SPINACH AND RICOTTA ROTOLO (ITALIAN LASAGNA ROLL UPS)
From pinterest.ca
SPINACH AND RICOTTA ROTOLO | THE NEW LASAGNA
From thehappypear.ie
FRESH SPINACH ROTOLO WITH PESTO & RICOTTA - MEAL KIT DELIVERY
From makegoodfood.ca
HOW TO MAKE TURKEY ROTOLO WITH SPINACH AND RICOTTA | TESCO REAL …
From realfood.tesco.com
SPINACH ROTOLO WITH RICOTTA | SHARE THE PASTA
From sharethepasta.org
BAKED MUSHROOM, SPINACH & RICOTTA ROTOLO - MINDFOOD
From mindfood.com
ROTOLO DI SPINACI BY RUTH ROGERS | SUMMER FOOD AND DRINK | THE …
From theguardian.com
ROTOLO OF RICOTTA AND SPINACH - READER'S DIGEST AUSTRALIA
From readersdigest.com.au
EASTER RECIPES - THEO RANDALL AT THE INTERCONTINENTAL
From theorandall.com
ROTOLO DI SPINACI E RICOTTA - PEGGY MARKEL'S CULINARY ADVENTURES
From peggymarkel.com
SPINACH & RICOTTA ROTOLO MEAL KIT DELIVERY | GOODFOOD
From makegoodfood.ca
SPINACH & RICOTTA ROTOLO - DEICIOUS & CRUNCHY - MUMMY IS COOKING
From mummyiscooking.com
FRESH SPINACH ROTOLO WITH PESTO & RICOTTA - GOODFOOD
From admin.makegoodfood.ca
BAKED SPINACH AND MUSHROOM ROTOLO - THE CHUNKY CHEF
From thechunkychef.com
SPINACH ROTOLO RECIPE WITH HAM HOCK AND MASCARPONE
From olivemagazine.com
VEGAN SPINACH AND RICOTTA ROTOLO | GREEDY GOURMET
From greedygourmet.com
SPINACH AND RICOTTA ROTOLO (ITALIAN LASAGNA ROLL UPS)
From pinterest.com
SPINACH AND RICOTTA ROTOLO
From modernwomanagenda.com
SPINACH AND GRUYèRE ROTOLO RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
SPINACH AND RICOTTA ROTOLO - RECIPES - POH'S KITCHEN
From abc.net.au
SPINACH RICOTTA ROTOLO - YOUTUBE
From youtube.com
SPINACH AND RICOTTA ROTOLO (ITALIAN LASAGNA CYCLE UPS)
From food77.org
ROTOLO DI SPINACI RECIPE - GREAT ITALIAN CHEFS
From greatitalianchefs.com
SPINACH & RICOTTA ROTOLO - COOKING @ PLANETFEM - RECIPES, ADVICE, …
From cooking.planetfem.com
SPINACH AND RICOTTA ROLLS | RECIPETIN EATS
From recipetineats.com
[FREE] SPINACH AND RICOTTA ROTOLO (ITALIAN LASAGNA ROLL UPS)
From vynnlife.com
RICOTTA SPINACH ROTOLO || A VERY EASY ITALIAN DISH - ITALIAN FOOD
From cfood.org
SPINACH AND RICOTTA ROTOLO (ITALIAN LASAGNA ROLL UPS)
From pinterest.com
BAKED SPINACH AND RICOTTA ROTOLO - RECIPES - FAXO
From faxo.com
BAKED RICOTTA & SPINACH ROTOLO - MUMMY IS COOKING
From mummyiscooking.com
SPINACH AND RICOTTA ROTOLO RECIPE | GOURMET TRAVELLER
From gourmettraveller.com.au
SPINACH AND RICOTTA ROTOLO (ITALIAN LASAGNA ROLL UPS)
From pinterest.ca
BAKED SPINACH AND RICOTTA ROTOLO - HOV’S KITCHEN
From hovskitchen.com.au
SPINACH AND RICOTTA ROTOLO VERDE FROM THE OVEN - CAPTAIN BOBCAT
From captainbobcat.com
BAKED SPINACH AND RICOTTA ROTOLO | PUNCHFORK
From punchfork.com
ROTOLO DI SPINACI E RICOTTA - DINNER IN VENICE
From dinnerinvenice.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love