JoH
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Rotolo di zucca e ricotta
Cheap, cheerful and easy.
1 tsp Coriander seeds
1 tsp Fennel seeds
1/2 dried red chilli
1/2 a butternut squash
Some olive oil
6 eggs
1lb of 00 flour
1 1/2 lbs of spinach
butter
2 garlic cloves, peeled and thinly sliced
Pot ricotta
Large chunk of Grana Padano
Make egg pasta - flour and 6 eggs in a bowl. Mix thoroughly then turn out
onto floured surface and knead like you've never kneaded before. Once its shiny and stretchy and smooth, wrap in in clingflim and leave it to rest in fridge for 30 mins while you.....
Cut the squash into large chunks. Toss it some olive oil and lay out on baking tray. Crush coriander and fennel seeds in your pestle and mortar along with some salt and pepper and the red chilli. Sprinkle liberally over the squash and cover all with damp greaseprrof paper. Put in oven at 220C for 25 mins.
Meanwhile in a very large saucepan (I use my big jampot) drizzle some olive oil and add the garlic and spinach. Do not add water. Stir the spinach in the garlicky oil until it wilts. Keep going until the moisture has gone (about 10 mins), season to taste then leave to cool.
Bring pasta out fridge and now you need to turn it into a teatowel sized sheet. You can use your pasta machine to make long strips and join or be very forceful with a rolling pin.
Once its the shape and size of a teatowel and about the thickness of a yale key (don't ask), turn it onto an actual clean teatowel. One thats not been softened with lenor or washed in anything smelly.
Take cover off squash and return for 10 mins to oven. Have cup of tea.
With one long side nearest you, spoon your roasted squash the entire length, Cover the rest of the rectangle with spinach. Crumble the ricotta over it and then grate your parmesan over it all. Using the teatowel, roll the pasta over like a swiss roll and seal once insides are enveloped with some water along the long edge.
Wrap/roll it tightly in the tea towel and secure ends in string. I tied another 3 lengths along the middle for added security. Put in large pan of boiling salted water for 25 mins.
While you are waiting clarify some butter and then quickly toss some sage leaves.
Unwrap rotolo from its cloth on chopping board and slice as per piccy. 3 sections are more than enough if served with salad. Drizzle some sage flavoured oil over it.
Drink with rather a lot of crisp, dry white wine.
This is the veggie version. Add some parma ham before rolling if you like.
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