Introduction
Jamie Oliver’s Squash and Spinach Pasta Rotolo is a delicious and comforting dish that combines the sweetness of butternut squash with the earthiness of spinach, all wrapped in pasta. This recipe is perfect for a family dinner or as a special meal for friends. It highlights seasonal ingredients and provides a satisfying vegetarian option that everyone will love.
Detailed Ingredients with measures
Butternut squash – 1 medium, peeled and diced
Spinach – 200g, fresh
Ricotta cheese – 250g
Parmesan cheese – 50g, grated
Eggs – 2, large
Pasta sheets – 250g
Nutmeg – a pinch
Olive oil – 2 tablespoons
Salt – to taste
Black pepper – to taste
Prep Time
Preparation time for this dish is approximately 30 minutes. This includes the time needed for chopping, sautéing, and mixing the ingredients.
Cook Time, Total Time, Yield
The cooking time is around 40 minutes. Therefore, the total time for preparing and cooking this dish is about 1 hour and 10 minutes. This recipe yields 4 servings, making it an excellent choice for a small gathering or family meal.
Detailed Directions and Instructions
Prepare the Butternut Squash
Cut the butternut squash in half lengthwise, scoop out the seeds, and place it cut side down on a baking tray. Roast in the oven for about 45 minutes at 180°C until it’s tender. Once cooked, allow it to cool slightly.
Mash the Squash
Scoop out the flesh of the roasted butternut squash and place it in a mixing bowl. Use a fork or a potato masher to mash it until smooth.
Cook the Spinach
In a saucepan, bring a small amount of water to a boil. Add the spinach and cook for just a couple of minutes until wilted. Drain and squeeze out any excess moisture, then chop finely.
Make the Filling
In the bowl with the mashed squash, add the cooked spinach, ricotta cheese, Parmesan cheese, nutmeg, salt, and pepper. Mix everything together until combined.
Prepare the Pasta Dough
In a large bowl, make a well in the center of the flour and crack in the eggs. Using a fork, gradually incorporate the flour into the eggs until a dough begins to form. Knead the dough on a floured surface for about 10 minutes until smooth. Wrap it in cling film and let it rest for 30 minutes.
Roll Out the Dough
After resting, divide the dough into four pieces. Roll each piece out with a pasta machine or a rolling pin to a thin sheet. Dust with flour to prevent sticking.
Assemble the Rotolo
On the rolled-out pasta, spread a layer of the squash filling evenly. Roll the pasta up tightly from one end to the other to create a log. Wrap the log in a clean kitchen towel, and tie the ends securely.
Cook the Rotolo
Fill a large pot with salted water and bring it to a boil. Carefully add the wrapped rotolo and cook for about 20-25 minutes until the pasta is cooked through. Remove and allow to cool slightly before unwrapping.
Make the Sauce
In a pan, melt butter over medium heat. Add sage leaves and cook until the butter is browned and the sage is crispy. Remove from heat.
Serve the Dish
Slice the cooked rotolo into thick rounds and place them on a serving plate. Drizzle with the sage butter sauce and finish with an extra sprinkle of Parmesan cheese.
Notes
Vegetable Variations
Feel free to substitute or add other vegetables, such as cooked mushrooms or zucchini, into the filling for additional flavors.
Dough Consistency
If the dough feels too sticky while rolling out, you can sprinkle with a little more flour. Conversely, if it feels too dry, you can add a few drops of water.
Make Ahead
The rotolo can be assembled a few hours in advance and kept covered in the fridge. Just ensure to cook it right before serving.
Storage
Any leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in the oven or microwave before serving.
Cook techniques
Preparing the Squash
Roasting the squash enhances its natural sweetness and flavor. Cut the squash into halves, remove the seeds, and roast it until tender and caramelized.
Making the Filling
Combine the roasted squash with spinach and ricotta cheese. This mixture should be well-seasoned to ensure every bite is flavorful.
Rolling the Pasta
Use fresh pasta sheets to wrap the filling. Spread an even layer of filling and carefully roll the pasta tightly to maintain its shape.
Cooking the Rotolo
Once rolled, the rotolo should be lightly steamed or boiled until the pasta is cooked through, ensuring the filling is hot and creamy.
Serving Suggestions
Slice the rotolo into rounds and serve with a light sauce, such as a brown butter or sage sauce, to elevate the dish.
FAQ
Can I use frozen squash?
Yes, but make sure to thaw and drain any excess moisture before using it in the filling.
How do I store leftovers?
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Can I freeze the rotolo?
Yes, you can freeze the uncooked or cooked rotolo. Wrap it tightly in plastic wrap and place it in a freezer-safe container.
What can I substitute for ricotta cheese?
Mascarpone cheese or goat cheese can be used as a substitute if you prefer a different flavor profile.
Is this dish vegetarian?
Yes, this dish is entirely vegetarian, made from squash, spinach, and cheese.
Conclusion
This Squash Spinach Pasta Rotolo is a delightful dish that combines creamy flavors and nutritious ingredients, making it perfect for both family dinners and special occasions. With its rustic appeal and satisfying texture, it’s sure to impress anyone sitting at your table. The layers of flavors will leave a lasting impression and make it a favorite in your pasta repertoire.
More recipes suggestions and combination
Butternut Squash Ravioli
Try making ravioli filled with roasted butternut squash and ricotta cheese, drizzled with sage-butter sauce for a comforting meal.
Spinach and Ricotta Cannelloni
Fill cannelloni tubes with a mixture of spinach and ricotta, cover with marinara sauce, and bake until bubbly for a hearty option.
Pasta with Pumpkin and Sage
Combine pasta with a creamy pumpkin sauce, flavored with fresh sage, and topped with Parmesan cheese for a seasonal favorite.
Cauliflower and Spinach Lasagna
Layer sheets of lasagna with roasted cauliflower, spinach, and cheese for a delicious and healthier version of traditional lasagna.
Sweet Potato and Spinach Gnocchi
Make fluffy gnocchi using sweet potatoes, toss with sautéed spinach, and serve with a light garlic sauce for a quick weeknight meal.