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Recipe Category: Main Courses

Roast Pumpkin, Ricotta and Basil Rotolo (Pasta Roulade)

This pasta roulade is plump with sweet roasted pumpkin, creamy ricotta and fresh basil.

Serves: 8
Preparation Time: 30 minutes
Cooking time: 30 minutes
Ingredients
  • 1 kg pumpkin, peeled and diced
  • extra virgin olive oil, as needed
  • sea salt and freshly ground black pepper, to taste
  • 2 spring onions, chopped
  • 750g fresh ricotta
  • 1 bunch basil leaves, chopped (reserve some leaves for garnish)
  • 1 egg, lightly beaten
  • 500g (8 sheets) fresh lasagne sheets (see note)
  • milk, for brushing
  • 200g butter, cubed
  • toasted pine nuts, for garnish
  • grated parmesan cheese, for serving
  • ALSO: 4 x 30cm square pieces of muslin
Method

Place pumpkin on an oven tray, drizzle with oil, season and roast at 200°C in the top of the oven or under a grill, for 15 minutes or until golden brown and tender. Mash with a fork and mix in spring onions, ricotta, half the basil and egg and season. Place two lasagne sheets next to each other on a piece of muslin, with long edges overlapping by 5cm to form a large rectangle. Brush with milk and spread with quarter the ricotta mixture, leaving a border along the far edge. Using the muslin, roll up the lasagne to form a roll, enclosing the filling and wrapping the muslin firmly around the roulade. Tie the ends securely with kitchen string. Repeat with remaining lasagne and filling to form four roulades. Boil roulades in a deep pan of boiling salted water for 25-30 minutes. Remove, unwrap, cut into slices and serve with Basil Butter Sauce garnished with pine nuts and reserved basil leaves. Serve with parmesan cheese.

BASIL BUTTER SAUCE

Just before serving, melt butter until hot, then add remaining basil and cook until butter just starts to colour, taking care not to burn it. Serve over sliced rotolo.

Tips

PASTA SHEETS
As the size of pasta sheets varies by brand, choose thin sheets (like Latina) or, if they are thicker, parboil for 1 minute before hand.

MAKE AHEAD
Assembled rotolos may be kept refrigerated for up to 24 hours before cooking and they also freeze very well, just boil for an extra 5 minutes.

Recipe Type: Christmas, Pasta

Author: Naomi Crisante
Date Created: 22/06/2020