Rotolo di pasta ripieno may be one of Italy's less obvious pasta dishes, but it can be a real show-stopper. Hailing from the region of Emilia-Romagna, at the top of the Italian boot, the dish consists of a sheet of pasta covered with filling, rolled up to form a roulade, then poached and served in slices.
Our rotolo - literally 'scroll' or 'coil' in Italian in a nod to its unusual, complex shape - is hand-filled with beautiful, wonderfully salty Prosciutto di Parma DOP ham and oodles of green spinach, grown in the fields of Toscana, as well as creamy ricotta cheese. And whilst some of our team members from Inghilterra have likened the appearance of rotolo to that of jam roly poly, beloved of British grandmothers, rest assured that this dish is as authentically Italian in spirit as it is deliciously savoury in taste. Buon appetito.
This dish has been created in partnership with Parmigiano Reggiano, an inimitably flavoursome cheese produced exclusively in the region of Emilia Romagna. It is 100% natural and is still produced in Italy today as it was 900 years ago using only milk, salt and rennet.
Prosciutto, Spinach & Ricotta Rotolo: Filling: Ricotta (Milk), Spinach, Ham, Parmigiano Reggiano (Milk), Salt, Nutmeg, Black Pepper Pasta: Wheat Flour, Egg, Durum Wheat Flour, Salt
Tomato Sauce: Tomato (76%), Onion, Garlic, Extra Virgin Olive Oil, Basil, Salt, Black Pepper
Parmigiano Reggiano: Parmigiano Reggiano (Milk)
- Put a baking sheet in the oven and preheat to 200c..
- Once the oven has reached 200c, remove the lid from the foil tray, pour the tomato sauce on top. Place on the baking sheet in the oven.
- Bake for 15-20 minutes until piping hot throughout.
- Remove from the oven and leave to stand for 2-3 minutes.
- Use a fish slice to remove from the foil tray. Buon appetito.
Nutrition (per portion)
Prosciutto, Spinach & Ricotta Rotolo: 350g, 375kCal (per portion)
Tomato Sauce: 25g, 60kCal
Parmigiano Reggiano: 7g, 28kCal
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