Preparation
Rotolo is a sophisticated Italian dish that impresses with its presentation and flavor. The combination of creamy spinach wrapped in fresh pasta, accompanied by bean rice, creates a complete and comforting vegetarian meal.
Cooking Instructions
1. Prepare the spinach
If using fresh spinach, boil in boiling water for 2 minutes, drain, and squeeze well to remove excess water. Chop finely.
2. Prepare the filling
In a bowl, mix the chopped spinach, ricotta, half of the Parmesan, egg, nutmeg, salt, and pepper until you get a homogeneous mixture.
3. Prepare the pasta
Cook the pasta sheets in boiling salted water for 3-4 minutes. Drain and place on a damp cloth.
4. Assemble the roll
Spread the pasta sheets overlapping to form a rectangle. Spread the filling evenly, leaving a 2 cm margin. Roll tightly lengthwise.
5. Wrap
Wrap the roll in parchment paper and then in aluminum foil, twisting the ends like a candy wrapper.
6. Cook the roll
Boil in salted boiling water for 20 minutes. Remove and let cool for 5 minutes before unwrapping.
7. Prepare the bean rice
Sauté the onion and garlic in olive oil. Add the rice, drained beans, and 600ml of water. Season with salt and cook for 15-18 minutes until the rice is tender.
8. Finish
Cut the roll into 2 cm slices. Heat the tomato sauce, place at the bottom of the plate, arrange the roll slices, and sprinkle with remaining Parmesan and basil.
Tips
- Squeeze the spinach well to avoid excess moisture
- Roll the pasta firmly but without squeezing too much
- You can make the roll ahead and reheat in the oven
- The bean rice can be substituted with simple white rice
Notes
Yield: 4 servings Calories: Approximately 580 kcal per serving Vegetarian dish rich in protein, iron, and calcium.