Spinach Mushroom Rotolo Recipes

Steps:

• Heat the oil in a medium saute pan or skillet (not nonstick) over medium-low heat. Add the garlic and cook until fragrant, about 2 minutes (do not let the garlic brown). Push the garlic off to the side of the pan and add the mushrooms. Increase the heat to medium high and season the mushrooms with salt and pepper to taste. Cook, stirring occasionally, until the mushrooms are cooked through and begin to become golden in spots, 10 to 12 minutes.
• Add the spinach, sprinkle with an additional pinch of salt and turn with tongs until wilted. (If you can't fit all the spinach in the pan, cover it for a few minutes, then uncover, stir and add the rest.) Transfer to a serving platter, drizzle with the vinegar and serve warm.

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.

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.

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.

Steps:

• Melt 1 tablespoon butter in a saute pan over medium heat. Add mushrooms and cook for 3 minutes. Add 1 tablespoon butter, spinach, shallots, and 1/2 teaspoon salt; saute until spinach wilts and shallots begin to caramelize, 2 to 3 minutes. Remove from the heat and set aside.
• Melt 1 tablespoon butter in a heavy saucepan over medium heat. Add rice; cook and stir until rice begins to brown, 2 to 3 minutes. Add wine and continue stirring until liquid is almost absorbed, about 2 minutes.
• Begin to add broth, 1/2 cup at a time. Stir until broth is almost completely absorbed, then add another 1/2 cup and repeat. Continue adding broth until risotto resembles a thick porridge but still has some bite to it. This process will take 20 to 30 minutes.
• Remove from the heat and add Parmesan cheese, spinach-mushroom mixture, remaining 1 tablespoon butter. Season with salt if needed. Serve immediately.

Steps:

• Place butternut squash halves on a large baking sheet flesh side up. Roast in the oven for 50 to 60 minutes at 200°C, until flesh is fork-tender, then remove from the oven.
• Meanwhile, cook the onion and thyme on a medium-low heat in olive oil for 5 minutes, stirring occasionally. Stir in the frozen spinach, cover with a lid and allow to slowly cook for another 15 minutes, or until the liquid has evaporated, then remove from the heat.
• Discard the squash skin and mash up the flesh with a fork. Keeping them separate, season both the squash and spinach with salt, pepper and a grating of nutmeg.
• Make the sauce: fry the garlic, over medium heat, in olive oil for a couple of minutes, or until lightly golden. Pour in the puree, bring to the boil, simmer for just 3 minutes, season with salt and pepper. Transfer the sauce to an ovenproof dish.
• On a clean work surface, lay out the pasta sheets facing lengthways away from you. Working quickly so your pasta doesn't dry out, brush them with water, then evenly divide and spread the squash over the sheets.
• Sprinkle over the cooked spinach and crumble over the feta. Roll up the sheets and cut each one into 3 - 4 chunks.
• Place rotoli side by side in the tomato sauce, sprinkle with grated Parmesan and little olive oil. Cover with Alu foil and bake in the oven at 180°C for 35 - 40 minutes until golden and crisp. Remove the foil halfway through.

Steps:

• Soak the dried mushrooms in 350ml boiling water and set aside until needed. Blitz ¾ of the chestnuts with 150ml water until creamy. Roughly chop the remaining chestnuts.
• Heat 2 tbsp olive oil in a large non-stick frying pan. Fry the shallots with a pinch of salt until softened, then add the garlic, chopped chestnuts and rosemary, and fry for 2 mins more. Add the wild mushrooms, 2 tbsp oil and some seasoning. Cook for 3 mins until they begin to soften. Drain and roughly chop the dried mushrooms (reserve the soaking liquid), then add those too, along with the soy sauce, and fry for 2 mins more.
• Whisk the wine, reserved mushroom liquid and chestnut cream together to create a sauce. Season, then add half to the mushroom mixture in the pan and cook for 1 min until the sauce becomes glossy. Remove and discard the rosemary sprigs, then set the mixture aside.
• Heat oven to 180C/160C fan/gas 4. Bring a large pan of salted water to the boil and get a large bowl of ice water ready. Drop the lasagne sheets into the boiling water for 2 mins or until pliable and a little cooked, then immediately plunge them into the cold water. Using your fingers, carefully separate the sheets and transfer to a clean tea towel. Spread a good spoonful of the sauce on the bottom two thirds of each sheet, then, rolling away from yourself, roll up the shorter ends. Cut each roll in half, then position the rolls of pasta cut-side up in a pie dish that you are happy to serve from at the table. If you have any mushroom sauce remaining after you've rolled up all the sheets, simply push it into some of the exposed rolls of pasta.
• Pour the rest of the sauce over the top of the pasta, then bake for 10 mins or until the pasta no longer has any resistance when tested with a skewer.
• Meanwhile, put the breadcrumbs, the last 2 tbsp olive oil, sage leaves and some seasoning in a bowl, and toss everything together. Scatter the rotolo with the crumbs and sage, then bake for another 10 mins, until the top is golden and the sage leaves are crispy. Leave to cool for 10 mins to allow the pasta to absorb the sauce, then drizzle with a little truffle oil, if you like, before taking your dish to the table.