pumpkin and spinach pasta rotolo Jamie Style

IMG_8727

 

This is a fabulous recipe that i have used over and over again. It is really easy, tasty and vegetarian. I like using a whole butter nut pumpkin that i just throw in the oven without any preparation and let it roast in the skin. It holds all the flavour and is really easy to slice and scoop out when cooked, defiantly a must try for anyone who loves roasted pumpkin. I used home-made fresh pasta however bought pasta sheets work just as well, if dried you will need to blanch the sheets for a couple of minutes in boiling water.

 

ingredients: 1 butternut pumpkin, 1 spanish onion,olive oil,500g frozen spinach,1/2tsp nutmeg,4 cloves garlic,2 can whole tomatoes,6+ fresh pasta sheets,50g feta,300g fresh ricotta,20g parmesan cheese,bunch of fresh sage, 1tsp raw sugar,sea salt,cracked pepper

 

method: Preheat the oven to 180°C, cook the pumpkin whole in a baking tray for about 1 hour and 30 minutes. when cooked remove and set aside. in a pan add olive oil and diced onion sauté for a few minutes then add cans of tomatoes with the juice, season  generously with salt, cracked pepper and the raw sugar, turn heat to low at let sauce simmer for 20 minutes.

In a separate pan add olive oil and frozen spinach and the nut meg then season lightly, cook for 10 minutes or until the liquid has evaporated. Set aside to cool slightly, then add to the fresh ricotta and gently mix together. With a sharp knife slice the pumpkin length ways and discard seeds and skin, then scoop out flesh and roughly mash with a fork.

On a clean work surface , lay out pasta sheets facing length ways away from you. working quickly so the pasta doesn’t dry out, evenly divide and spread the pumpkin over the sheets. Then add a layer of spinach and ricotta and then crumble over the feta. Roll each sheet up and the cut evenly into four chunks and place facing up into half of the tomato sauce in a deep baking tray. Add remaining sauce over the top and place sage leaves and freshly grated parmesan cheese. Bake for 35 to 40 minutes in the oven until golden and crisp.

recipe slightly modified from Jamie Oliver,jamie’s italy.

Advertisements

6 thoughts on “pumpkin and spinach pasta rotolo Jamie Style

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s