ryan and stella's vege rotolo

ryan and stella's vege rotolo
 
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by Danny

 
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Ingredients

Ingredients
Method
 
  • 1 red onion, peeled and diced
  • 2-3 handfuls of mushrooms, chopped
  • 1 clove of garlic, finely chopped
  • a handful of dried apricots, chopped
  • a handful of pistachio nuts, chopped
  • 1 egg, preferably free-range or organic
  • 2 handfuls of spinach
  • sea salt and black pepper
  • 1 tub of Quark cheese
  • 250g fresh pasta, rolled into a large sheet about 3mm thick
  • 1 handful of fresh sage leaves
Cook the onions, mushrooms and garlic until tender, then add the apricots and pistachios. Let this mixture cool down, then add the egg, spinach and a pinch of salt and pepper. Mix it all together. Roll out the pasta and smear the Quark cheese over half of it. Lay your mushroom mixture over the Quark cheese.

Roll the rotolo up and wrap it tightly in a tea towel. Tie the ends of the tea towel with string and also tie two pieces of string around the body of the rotolo. Place this into boiling salted water for 10 minutes.

Serve with crispy sage leaves, pesto or a chilli and mint dressing and shaved Parmesan.

ryan and stella's vege rotolo

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alt

This recipe was uploaded by Danny

 
 

Method


Cook the onions, mushrooms and garlic until tender, then add the apricots and pistachios. Let this mixture cool down, then add the egg, spinach and a pinch of salt and pepper. Mix it all together. Roll out the pasta and smear the Quark cheese over half of it. Lay your mushroom mixture over the Quark cheese.

Roll the rotolo up and wrap it tightly in a tea towel. Tie the ends of the tea towel with string and also tie two pieces of string around the body of the rotolo. Place this into boiling salted water for 10 minutes.

Serve with crispy sage leaves, pesto or a chilli and mint dressing and shaved Parmesan.
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