Roast Squash Rotolo (Vegetarian)
There's something so satisfying about making your own pasta... if you've got the time and the inclination, I really recommend you give it a go.
This recipe, however, works perfectly well with fresh pasta from the fridge section of the supermarket. Again, it's a bit of a labour of love, but it's totally worth it! Not only does it look amazing, the rolls make sure you have a bit of each delicious element in each bite.
Roast Squash Rotolo (Vegetarian)
Serves 6
oil
1 butternut squash
1 tsp fennel seeds
½ tsp dried red chilli
1 tsp dried oregano
1 red onion, diced
1 tsp dried thyme
500g frozen spinach
4 clove garlic
700 ml tomato passata or 2 x 400g tin tomatoes
6 large fresh pasta sheets (roughly 0.5 cm x 20 cm each)
50 g feta cheese
20 g Parmesan cheese
sea salt and freshly ground black pepper
Preheat the oven to 220°C/425°F/gas 7. Halve, deseed and chop the butternut squash into big chunks and put them into a large baking tray.
Rub the squash with a little oil and sprinkle over the fennel seeds, chilli and oregano with a good pinch of sea salt and black pepper. Put the tray into the oven for about 40 minutes, turning halfway through.
Meanwhile, peel and roughly chop the onion, put it into a medium pan on a medium-low heat with a lug of oil and a pinch of salt and pepper. Cook for 10 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.
Peel and finely slice the garlic, then put it into a large ovenproof pan on a medium heat with a splash of oil and fry for a couple of minutes, or until lightly golden. Pour in the tomatoes, then add a splash of water to the empty jar/tins, swirl it around and pour it into the pan. Bring to the boil, simmer for just 3 minutes, then season to perfection.
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 lengthways (so they're long and thin) and cut each one into 4cm chunks, then place side by side in the tomato sauce. Finely grate over the Parmesan and then bake for 35 to 40 minutes at the bottom of the oven until golden and crisp, turning the pan round halfway through.
This recipe, however, works perfectly well with fresh pasta from the fridge section of the supermarket. Again, it's a bit of a labour of love, but it's totally worth it! Not only does it look amazing, the rolls make sure you have a bit of each delicious element in each bite.
Roast Squash Rotolo (Vegetarian)
Serves 6
oil
1 butternut squash1 tsp fennel seeds
½ tsp dried red chilli
1 tsp dried oregano
1 red onion, diced
1 tsp dried thyme
500g frozen spinach
4 clove garlic
700 ml tomato passata or 2 x 400g tin tomatoes
6 large fresh pasta sheets (roughly 0.5 cm x 20 cm each)
50 g feta cheese
20 g Parmesan cheese
sea salt and freshly ground black pepper
Preheat the oven to 220°C/425°F/gas 7. Halve, deseed and chop the butternut squash into big chunks and put them into a large baking tray.
Rub the squash with a little oil and sprinkle over the fennel seeds, chilli and oregano with a good pinch of sea salt and black pepper. Put the tray into the oven for about 40 minutes, turning halfway through.
Meanwhile, peel and roughly chop the onion, put it into a medium pan on a medium-low heat with a lug of oil and a pinch of salt and pepper. Cook for 10 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.
Peel and finely slice the garlic, then put it into a large ovenproof pan on a medium heat with a splash of oil and fry for a couple of minutes, or until lightly golden. Pour in the tomatoes, then add a splash of water to the empty jar/tins, swirl it around and pour it into the pan. Bring to the boil, simmer for just 3 minutes, then season to perfection.
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 lengthways (so they're long and thin) and cut each one into 4cm chunks, then place side by side in the tomato sauce. Finely grate over the Parmesan and then bake for 35 to 40 minutes at the bottom of the oven until golden and crisp, turning the pan round halfway through.
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