Ricotta, spinach and porcini rotolo

serves four

Pasta
1 or 2 large pasta sheet
Cappellari breadcrumbs, to sprinkle

Cook pasta sheets al dente in salted boiling water, strain.
Cool and dry pasta sheets with a clean dish cloth.

Porcini mushroom and spinach filling
1 lb (454 g) fresh ricotta cheese
4 cups (1 L) spinach
1 egg, whisked
¾ cup (175 ml) Cappellari breadcrumbs porcini mushroom, toasted

Steam spinach in a sauté pan with a little water or some vegetable broth, strain and chop.

Preheat oven to 400° F (200° C), toast Cappellari breadcrumbs 2-5 minutes on an oven tray lined
with parchment paper.

Mix filling.

Place pasta sheets on parchment paper.  Spread filling generously, leave 1" around the sides of the pasta.
Roll pasta using the parchment paper to help get it started.

Place rotolo in an oven pan lined with the parchment paper, spoon on some of the sauce and sprinkle with Cappellari breadcrumbs.  Bake 20 minutes in a preheated 350° F (180° C) oven, then broil 2 minutes.

Slice and serve with mushroom rosé sauce

Mushroom rosé sauce
1 cup (250 ml) mushrooms, sliced
1 medium shallot, diced
2 tbsp (30 ml) butter
1 cup (250 ml) tomato sauce*
½ cup (125 ml) 35% cream
Salt, pepper

In a saucepan heat butter on medium heat, sauté mushrooms and shallots.
Add tomato sauce and cream, bring to a simmer and reduce 2-5 minutes on medium–low heat.
Season with salt and pepper.

*Tomato Sauce
3 cups (680 ml) jar of passata di pomodoro (strained tomatoes)
1-2 tsp (5-10 ml) verdurina (page 6)
Splash of olive oil

In a saucepan heat olive oil on medium heat, stir in verdurina then add passata.  Simmer at least 20 minutes on medium-low heat.