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HomeFood & drinkCatherine Fulvio's Ricotta and Spinach Lasagne Rolls

Catherine Fulvio's Ricotta and Spinach Lasagne Rolls

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Origin of dish:  Italy
Type of cooking:  Oven
 
Preparation time: 120 minutes
Cooking time: 60 minutes
 
Ingredients (for 4 people) :

    For the tomato sauce:
    -extra virgin olive oil
    -1 garlic clove, finely chopped
    -1 tbsp sundried tomato purée
    -400g tinned plum tomatoes, crushed
    -1 tbsp chopped chives
    -sugar, to taste
    -salt and freshly ground black pepper

    For the pasta dough:
    -200g strong white flour
    -pinch of salt
    -2 eggs, beaten
    -1 tbsp extra virgin olive oil

    For the filling:
    -extra virgin olive oil
    -1 large leek, finely chopped
    -175g ricotta
    -450g baby spinach leaves
    -1 tsp chopped sage
    -1 tsp chopped parsley
    -1/2 tsp grated nutmeg
    -salt and freshly ground black pepper

    For the topping:
    -75g breadcrumbs
    -50g freshly grated Parmesan

Method:

Start off by preparing the sauce by heating some olive oil in a large pan over a low heat.

Add the garlic and cook for about 2 minutes, until soft.

Add the tomato purée and cook for a further minute.

Add the tomatoes along with their juice, the chives and sugar to taste and season with salt and pepper.

Bring to the boil, then reduce the heat and simmer for about 30 minutes, or until the sauce has thickened. Adjust the seasoning as required.

To make the pasta, sieve the flour and salt into a bowl. Pour in the beaten eggs and the oil and mix until the dough begins to come together.

Turn out and knead until smooth. Wrap in plastic wrap and allow to rest in the fridge for at least 30 minutes.

To make the filling, heat some olive oil in a saucepan over a low heat. Add the leek and sauté for about 7 minutes, until softened but not brown.

Allow to cool slightly, then add the ricotta. Stir in the spinach, sage, parsley and nutmeg and season to taste.

Roll out the pasta on a lightly floured surface until it measures about 20cm x 30cm.

Spread the ricotta and spinach filling over the pasta, leaving a clear border at the end. Roll it up and secure the edges with a little water.

Wrap in plastic wrap and rest in the fridge for 30 minutes. Unwrap it and slice into 2cm-thick slices.

Preheat the oven to 180°C/fan 160°C/gas 4. Butter a large gratin dish.

Spoon some of the sauce on the base of the buttered gratin dish. Place the slices flat on the sauce and spoon over more sauce.

Sprinkle over the breadcrumbs and Parmesan and bake for about 20 minutes, until golden.
Recipe shared by soFeminineTeam
Advice: This recipe was taken from Catherine Fulvio's stunning new cook book Eat Like an Italian. Want to find out more about Catherine - look her up here: www.ballyknocken.com.

User comments

 
1/5
copscoblr1
(Review left on 23/11/2012 on the recipe for Catherine Fulvio's Ricotta and Spinach Lasagne Rolls)
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