Rotolo di spinaci all’Emiliana
Today we are taking you to the beautiful region of Emilia-Romagna, where Emilian-style spinach rolls are a real treat for the palate. Our spinach rolls are not only a feast for the senses, but also a testament to the rich culinary tradition of this region. With every bite, you can feel the passion and love with which this delicacy is prepared. Our journey takes us through the tantalizing aromas of fresh homemade pasta filled with delicious spinach, tangy parmesan and savoury ricotta, then baked in the oven in a rich tomato sauce.
Amount
servings
Ingredients list
Pasta
- 400 g pastry flour (UK: soft / patent)
- 4 eggs
Tomato sauce
- 400 g chopped tomatoes
- 1 clove garlic
- 1 tbsp olive oil extra virgin
- 5 leaves basil
- salt
Filling
- 500 g leaf spinach
- 400 g ricotta cheese
- 100 g parmesan cheese
- 1 clove garlic
- 1 tbsp butter
- salt
- pepper
- nutmeg
Directions
Pasta
- First place the flour and eggs in the mixing bowl of a stand mixer and knead for approx. 7 minutes.400 g pastry flour, 4 eggs
- Continue to knead the dough thoroughly with your hands, then shape into a ball and wrap airtight in cling film. Place in the fridge for 30 minutes and leave to rest.
Tomato sauce
- In the meantime, heat the olive oil in a pan. Cut the garlic into thin slices and sauté for a few minutes. Then deglaze with the chopped tomatoes. Finely chop the basil and add, season with salt and mix well. Leave to simmer on a low heat for 30 minutes.400 g chopped tomatoes, 1 clove garlic, 5 leaves basil, 1 tbsp olive oil extra virgin
Filling
- Meanwhile, place the fresh spinach in a pan and leave to soak for a few minutes over a low heat with the lid on. Then remove the lid and allow the excess water to evaporate. Add the butter and finely chopped garlic and leave to infuse for 5 minutes. Then transfer to a bowl and leave to cool.500 g leaf spinach, 1 tbsp butter, 1 clove garlic
- Then add the ricotta and grated parmesan, season with salt, pepper and a pinch of nutmeg and mix well.400 g ricotta cheese, 100 g parmesan cheese
Prepare spinach rolls
- Bring a large pan with plenty of salted water to the boil.
- Now roll out the dough on a clean work surface into a large rectangle approx. 2mm / 0.1in thick. Now spread the spinach and ricotta filling evenly over the dough. Leave approx. 2cm / ¾in of the edge free. Now roll up the dough tightly and wrap it in a clean tea towel. Tie both ends tightly with a string. Then place in boiling salted water and cook for 25 minutes.
- Preheat the oven to 200°C / 390°F.
- Remove the cooked spinach rolls from the water and leave to cool briefly. Unwrap from the tea towel, place on a cutting board and cut into approx. 4cm / 1½in thick slices.
- Pour the previously made tomato sauce into a large rectangular baking dish. Place the sliced rolls in the baking dish and then bake in the oven for approx. 20 minutes.
- Finally, remove from the oven and allow to cool briefly before serving.Buon appetito!
Calories: 757kcal (38%)Carbohydrates: 90g (30%)Protein: 41g (82%)Fat: 26g (40%)Saturated fatty acids: 14g (70%)Polyunsaturated fatty acids: 2gMonounsaturated fatty acids: 7gTrans fatty acids: 0.03gCholesterol: 232mg (77%)
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