'FF takes on Jamie' Spinach and Pumpkin Rotolo

The other day I flicked through Jamie Oliver's 'Save with Jamie' cookbook and landed on this beautiful recipe. It was the perfect dish because we had all the ingredients at home and we felt like having a meat-free kind of day. It was super delicious and super easy to make!

Spinach and Pumpkin Rotolo

Serves 5

1 batch of fresh homemade pasta dough or 1 packet of fresh lasagne sheets

1/2 a large pumpkin or 1 whole small

1 large onion, diced

500 g spinach leaves

100 g feta cheese, crumbled

1 bottle of passata

4 large garlic cloves, sliced

Salt, pepper and nutmeg to taste

Bake the pumpkin at 200C, until it is soft.

Saute the diced onion in a tablespoon of olive oil until translucent. Add the spinach and cook until it has died down. Put aside.

In another pan saute the sliced garlic. Add passata. Let it cook for about 5-10 mins or until it has thickened. Add salt. Put aside.

Once the pumpkin is cooked, mash it. Add salt, pepper and nutmeg to taste.

Now you need to assemble!

Place the lasagne sheets on a clean surface and evenly spread with mashed pumpkin, spinach mixture and crumbled cheese.

Once filled, roll the pasta sheets into logs and slice into quarters.

Place quarters into the tomato mixture and bake at about 180C for 30-40 mins.

Now its ready to serve!

If you have any questions, leave your lovely comments below! Enjoy!

Butternut Pumpkin Ravioli With Sage Butter sauce

Ravioli is something that I have always wanted to try and it wasn't until recently that I made my first attempt at making this delicious pasta. And with luck it was a great success. I was so proud of myself! I aced the pasta, all I needed was a delicious filling to go with it. The first time I tried it, I made it with a carrot and fennel filling ( I will provide the recipe for this below). It was delicious! It was sweet and creamy and just absolutely scrumptious. This drove me towards trying it again and trying more and different recipes for the filling.

The Italian pop-up restaurant was a great opportunity to showcase my new obsession and see what others though of it. So I decided to make a common ravioli filling and sauce. A butternut pumpkin and ricotta ravioli with a burnt butter and sage sauce. It melted in my mouth! The ravioli was al dente and had a creamy filling with a delicious buttery sauce. And with great success, was a hit with the family.

 

 

Pasta Dough

Serves 5

500g of good quality '00'/ White Wings plain flour

5 whole eggs or 10 egg yolks

1. Make a well in the flour and add all the eggs. Slowly with a fork whisk the flour into the middle with the eggs until a dough is formed.

2. Knead the dough until it is smooth and elastic. Cover and let it rest until ready for use.

Pumpkin and Ricotta filling

Serves 5

1 medium-sized butternut pumpkin

100g ricotta cheese

25g parmesan cheese

1 tsp nutmeg

2 tbsp chopped sage

Olive oil

Preheat the oven to 190C (375 F). Put the pumpkin in a roasting pan with a good glug of olive oil and lots of salt. Bake in the oven for about 30 mins or until its soft.

Put the pumpkin in a bowl and mash well. Mix in the ricotta, parmesan, nutmeg and sage. Season well.

Notes:

I like to mash the pumpkin with a fork so its not completely mushy. I like to have some pieces that you can still bite into.

I suggest adding more of the seasoning and taste as you go, so you can get the right flavours.

Sage Butter Sauce

Serves 5

250 g good quality butter

1/2 cup sage leaves

Melt the butter slowly with the sage and leave to infuse for about 5 mins. Serve immediately.

Butternut Pumpkin Ravioli With Sage Butter sauce

1 batch pasta dough

1 batch pumpkin and ricotta filling

1 batch sage butter sauce

Boil a pot of salted water.

Roll out the dough until you get a thin pasta sheet. Fill the past sheet with a small teaspoon of the pumpkin filling at about 2 cm apart. Be sure to have the filling well spaced. 

Cut out the ravioli with either a knife or use a cookie cutter to create a pretty patterned ravioli like I did.

Cook the ravioli in the salted water until al dente. Because the pasta is fresh it'll only take about 3-4 mins to cook.

Once the pasta is cooked place them in the sage butter sauce and toss them until they are smothered in the sauce.

Serve immediately with a sprinkling of parmesan cheese.

Notes:

You can either place the ravioli in the sage butter sauce like I did or you can drizzle it over the ravioli.

Hope you enjoy!