SQUASH, RICOTTA AND SPINACH ROTOLO WITH WHITE MISO VINEGAR
In This Recipe:
- 1 fresh store bought pasta sheet (8.5" x 11")
- 1 small butternut squash
- 1 lb of baby spinach
- 1 clove of garlic
- ½ small red onion finely diced
- 1 pint of ricotta
- 1 block of parmesan cheese
- 1 teaspoon of nutmeg
- 1 tin of tomato pasta sauce
- 1 egg
- Olive oil
- Salt and Pepper
- Ramp Up White Miso Vinegar
- Cheese cloth approximately 20" x 12"
- Tying food twine
Pre heat oven to 375F.
Cut the butternut squash in ½, season with olive oil, salt and pepper and roast in oven till very soft, approximately 15-20 minutes. Once cooled, scoop out flesh into a bowl and add a few splashes of olive oil, good pinch of salt and pepper, a few splashes of Ramp Up White Miso Vinegar, nutmeg and grate about ½ a cup of parmesan. Mix well and set aside.
In a pot on medium heat, add a splash of olive oil, a pinch of salt and pepper and cook the onion and garlic for 20 seconds then add the spinach and cook till just wilted. Remove from heat and drain the liquid and set the spinach aside.
Lay the cheese cloth on a clean work surface and place pasta sheet on top. Firstly, add a horizontal line of the squash mix on top of pasta starting about 2 inches from the end closest to you. Add a similar amount of the ricotta and then finish with the spinach. Grate parmesan cheese over the fillings.
Beat the egg with a dash of water in a small bowl. Using a pastry brush, brush the perimeter of the pasta sheet.
To roll the pasta, roll the end closest to you over the mix and keep rolling till the entire pasta sheet is completely wrapping the mix into a log.
Using the cheesecloth, wrap up the pasta log and twist the ends so it becomes a tight log. Using the twine, tie the ends with a knot so the pasta is secure. Add 3 more ties throughout the length of the pasta to secure the cheesecloth further.
Bring a large pot of salted water to the boil and boil the pasta log for 15 minutes.
Remove from the heat and cool. Once cool, remove the twine and cheesecloth and slice into 1.5 to 2 inch slices.
Place tomato sauce on a baking dish and place pasta on top of sauce and bake in oven for 15 - 20 minutes till golden brown. Remove from oven, place the pasta on a plate to serve. Finish with a few splashes of Ramp Up White Miso Vinegar and grate parmesan cheese over top.