Save with Jamie
By Jamie Oliver
About the recipe
Rotolo is definitely one of the more unusual pasta dishes that you'll see – many people have never eaten it before. The way I've prepared mine means it kind of feels like eating a lasagne or a cannelloni, but it looks really pretty and you get the gnarly crispy bits of pasta on the top, complemented by the softer pasta hiding underneath the sauce.
Recipe From
1 butternut squash (roughly 1.2kg)
1 red onion
olive oil
1 teaspoon dried thyme
500g frozen spinach
1 whole nutmeg, for grating
4 cloves of garlic
1 x 700ml jar of passata
6 large fresh pasta sheets (roughly 15cm x 20cm each)
50g feta cheese
20g Parmesan cheese
optional: a few sprigs of fresh sage
Pumpkin or sweet potato would work really well in place of the squash.
I like to make pasta dough from scratch and roll it out myself for this dish, but shop-bought fresh sheets will work just as well, if you prefer. Simply blanch them in a pan of boiling water for 20 seconds before using.
Swap out the spinach for whatever greens you’ve got: think chard, kale, rocket or a mixture.
If you’re out of Parmesan, just swap in a bit of Cheddar cheese instead.
I’ve used passata here, but tinned plum or cherry tomatoes would be absolutely fine.
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