Pumpkin And Spinach Rotolo

Special occasion Italian

https://www.cutoutandkeep.net/projects/pumpkin-and-spinach-rotolo • Posted by Jennifer R.

You will need

1 kg Pumpkin , cut into wedges ( I used a Naranka Gold) 1 Red Onion , finely chopped Olive Oil 1 Spring of Thyme , leaves picked 500 g Frozen Spinach 1 Whole Nutmeg , for grating 4 Cloves Garlic , peeled and finely sliced 700 ml Tomato passata 6 Fresh Pasta sheets, measuring approx. 15cm x 20cm each (I made my own pasta dough, recipe here) 50 g Goats Cheese 20 g Parmesan Cheese , finely grated

Project Budget

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Difficulty

Description

Instructions

1. 

   Preheat the oven to 190 degrees C. Put the pumpkin wedges, skin side down, onto a baking sheet and bake in the oven for about 45 minutes, until tender. Remove from the oven, set aside until cool enough to handle. Scrape the flesh from the skin and mash the flesh with a fork until smooth. Season with salt, pepper and nutmeg.Set aside. Turn the oven temperature to 180 degrees C.

2. 

   Heat some olive oil in a frying pan over medium-low heat and add the red onion. Add the thyme and a pinch of salt and saute for about 10 minutes, until the onion is soft. Add the frozen spinach, cover with a lid and allow to cook for 15 minutes, until the liquid has evaporated. Remove from the heat, season with salt, pepper and nutmeg and allow to cool.

3. Heat some oil in a shallow 28cm casserole pan on medium heat. Add the garlic and fry until just starting to turn golden. Pour in the passata and add about 1/2 cup water. Bring to the boil and simmer for about 5 minutes. Season with salt and pepper.

4. 

   Lay the pasta sheets out on a work surface. Divide and spread the pumpkin puree over the pasta. Sprinkle over the cooked spinach and dot with dollops of goats cheese. Roll up the sheets and cut each roll into four pieces.. Place them side by side in the tomato sauce. Sprinkle with Parmesan and bake for 35 - 40 minutes until hot and bubbling and golden on top.