Baked Spinach And Ricotta Rotolo Recipes

BAKED SPINACH AND RICOTTA ROTOLO RECIPE - (4.4/5)

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 AND RICOTTA TORTELLINI

Steps:

• Place spinach, water, and a pinch of salt in a pot over medium-high heat; cover pot and cook until spinach is completely wilted, 2 to 3 minutes. Drain and squeeze out all the water; let spinach cool to room temperature in a colander.
• Soften ricotta cheese in a large bowl using a fork until creamy.
• Squeeze out any excess water from the cooled spinach. Finely chop spinach with a knife or process in a blender. Transfer to the bowl with ricotta. Add Parmesan cheese, egg, nutmeg, salt, and pepper; mix well.
• Divide pasta dough into 6 equal pieces. Take 1 piece and cover the rest with plastic wrap. Flatten the piece between your palms and press through the widest setting of your pasta machine. Sprinkle flour over flattened pasta dough, fold in half lengthwise, and run through the pasta machine again. Repeat this process 3 or 4 times, always flouring, folding, and passing through the widest setting until dough is smooth and even in size.
• Change pasta machine to the middle setting and pass dough through. Move pasta machine setting to the next to the last setting and pass dough through. Cut the sheet in half, widthwise. Pass each half through the pasta machine in the thinnest and last setting, creating 2 long and very thin sheets; gently transfer to a floured work surface, trimming edges. Cut into 2 even rectangles.
• Cut dough into 1 1/2-inch squares. Drop a teaspoon of ricotta filling in the middle of each square. Brush the edges with water and fold over diagonally into a triangle shape. Press well to squeeze out any air. Stretch the 2 ends of the triangle and a fold them together, wrapping them around your finger; seal. Gently fold back the top corner.
• Transfer the tortellini to a floured plate or work surface. Proceed the same way with remaining dough and filling. Let tortellini stand for 30 minutes.
• Bring a pot of generously salted water to a boil; cook tortellini, working in batches, until they float, 6 to 7 minutes.