Post by jaco on Apr 19, 2008 7:52:09 GMT
- Cooked, mashed butternut (cooled) 500 grams
- Garlic Cloves: 1 (To taste)
- Ricotta cheese - mashed: 350 grams
- 2 eggs beaten
- 125g butter
- Sage or pumpkin seeds
- 500 gram pasta sheet rolled to 2mm thick
- Salt to taste
- Ground Pepper, to taste
COOKING TIME – APPROX 60 mins.
Serves 6-8 people
METHOD:
Mash together butternut and ricotta. Combine eggs, salt and pepper with butternut mixture.
Place pasta sheet on tea towel and spread the mixture over the pasta.
Roll pasta up as you would a Swiss roll.
Wrap pasta roll in 2 tea towels and tie the ends with string.
Place in large roasting pan and fill three quarters with boiling water.
Boil for 15 minutes and turn. Boil for another 40 minutes.
Unwrap and slice in 2cm slices, place on greased baking tray.
Place under grill until lightly browned.
Melt butter in pan and cook until browned with sage.
Serve Rotolo with butter sauce, sage and parmesan, or pumpkin seeds if sage unavailable.
Serve with a cold Chardonnay
