Spinach and Ricotta Rotolo
Servings Prep Time
2People 30minutes
Cook Time Passive Time
15minutes 45minutes
Servings Prep Time
2People 30minutes
Cook Time Passive Time
15minutes 45minutes
Ingredients
Tomato Sauce
Instructions
Tomato Sauce
  1. Add 1/3 cup of olive oil and 3 cloves of smashed garlic to a small sauce pan over medium heat. Cook until garlic turns golden brown and then remove the cloves from the pan. Add basil to the oil and then immediately add the entire can of tomatoes.
  2. Let the sauce simmer over medium heat for about 45 minutes. Using a potato masher, smash the whole tomatoes to create a chunky sauce, stir in tomato paste, season with salt and pepper.
Spinach and Ricotta Rotolo
  1. Blanch the baby spinach for about 30 seconds until all cooked and then place in a ice bath. Once slightly chilled, remove the spinach from the water and squeeze to remove excess liquid. Chop the spinach and place into a medium bowl
  2. Mince garlic on a cutting board and add a dash of salt, using the back of a spoon work it into a paste. Add garlic paste to the bowl along with chopped parsley, basil, ricotta and Parmesan. Season mixture with salt and pepper to taste.
  3. Lay full pasta sheet out and spread the spinach mixture over the surface of the sheet. Starting at one end, roll the sheet up the long way to create one pasta log.
  4. Once the pasta is rolled, place on the white napkin and roll to cover the pasta.
  5. Tie a string around the pasta roll and place it in a large pan of boiling water. Cook for 15 minutes until soft. Carefully remove from the hot water, cut the string and slice into 4 pieces.
  6. Plate the tomato sauce, place the rotolo on top and garish with basil! – Enjoy

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