Vegetarian

Rotolo di Spinaci

Bring the Northern Italian region of Emilia Romagna to your table with these wonderful vegetarian spinach
pasta rolls, enriched in tomato sauce. Prepare them in advance, serve and enjoy!
Serves: 4-6
Preparation time: 20 minutes
Cooking time: About 1 hour

Ingredients:

For the tomato sauce:

  • 3 tbsp Filippo Berio Classico Olive Oil
  • 1 onion, finely chopped
  • 2 cloves garlic, crushed sliced
  • 2 400g cans chopped tomatoes
  • Salt and freshly ground black pepper

For the filling:

  • 800g fresh spinach
  • 400g ricotta
  • 25g parmesan, freshly grated
  • 1 lemon, freshly grated zest
  • Nutmeg, freshly grated
  • Handful shredded basil
  • Salt and freshly ground black pepper
  • 8 -10 fresh lasagne sheets
  • 25g parmesan cheese, freshly grated
  • Filippo Berio Extra Virgin Olive Oil, to drizzle

Method:

  1. Preheat the oven to 180ºC, Gas Mark 4.
  2. To make the tomato sauce. Heat the Filippo Berio Classico Olive Oil in a large pan and gently cook the onion and garlic for 8-10 minutes until soft but not coloured. Add the tomatoes and season. Bring to the boil; then cover and simmer for 20 minutes, stirring occasionally.
  3. Meanwhile make the spinach filling, wilt the spinach in a hot dry pan (do in batches). Once cool enough to handle, squeeze the spinach to remove excess water then roughly chop.
  4. In a bowl, mix the spinach with the ricotta, parmesan and basil, then flavour with nutmeg, lemon zest, salt and freshly ground black pep
  5. Place the lasagne sheets in boiling water to soften slightly, then drain, cover to keep moist.
  1. Spread the ricotta filling over each sheet, then roll up from the shorter side, seal with some cold water, making sure the seal is underneath the roll. Cut each roll into 3 x 3 cm rolls.
  2. Place the tomato mixture in the bottom of a large gratin dish, place the ricotta rolls on top, drizzle with 1tbsp Filippo Berio Extra Virgin Olive Oil, then sprinkle over the parmesan
  3. Cover with foil and cook in the oven for 20 minutes, then remove the foil and cook for a further 10 minutes until golden and bubblin
  4. Drizzle with Filippo Berio Extra Virgin Olive oil and serve immediately with a rocket salad.