Spinach Rotolo with a Fresh Tomato Sauce
Photography Photography by Aaron McLean.
Serves: 4 - 6
INGREDIENTS
1kg fresh spinach
1 red onion
2 cloves garlic, crushed
butter
400g ricotta
1 egg
½ cup freshly grated Parmesan
grated zest of 1 lemon
freshly grated nutmeg
sea salt and freshly ground pepper
sheets of fresh lasagne pasta, as thin as possible approx 30cm x 20cm each
fresh sage leaves
METHOD
Wash the spinach and wilt it quickly in a saucepan without any additional water. Refresh under cold water, drain and squeeze dry. Chop. Slice the onion finely and sauté with the garlic in a little butter until
soft and transparent. Combine the ricotta, egg, Parmesan and lemon zest. Season well with
salt, pepper and nutmeg. Add the spinach and onion and mix well.
To assemble: Spread the spinach mixture thickly and evenly over the pasta sheets, leaving a 2cm border. Working from the long side nearest you, roll up, dampening the edge with water to seal. Wrap tightly in clean, damp muslin and tie the ends with string. Poach the rotolo in simmering water for 20-30 minutes. Remove and cool completely. Unwrap and discard the muslin. Slice thickly on the
diagonal (about 3cm).
Preheat the oven to 200°C. Heat a generous amount of butter in a sauté pan and brown the slices of rotolo. Finish heating in the oven. Serve with this fresh tomato sauce
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We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.