Spinach and Ricotta Rotolo

Spinach and Ricotta Rotolo

I know what you are thinking, the name of this recipe doesn’t sound very Argentinian, however, Rotolo is a very popular dish in the country.

Argentinian cuisine, is one of the cuisines with the most European influence, that is why it is very easy to get confused with regards to the authenticity of the dishes.

Traditionally from Italy, Rotolo is not a very well known dish, however, we recommend you to give it a go especially on those weekends when you want to try something different and there is a bit more time to spend in the kitchen.

Prep Time | 30 minutes plus 2 hours of rest for the dough.
Cooking Time | 30 minutes
Difficulty | Medium-Hard
Serves 4

Ingredients

Dough
400g all purpose flour
2 eggs
2 yolks
25 ml olive oil
Salt and pepper to taste

Filling
300g blanched spinach
150g ricotta cheese
120g parmesan cheese
200ml double cream
500g Marinara sauce
Salt and pepper

Preparation

  1. Mix all the dough ingredients together, it will take a few minutes for the dough to form but be patient, it will take shape. Once you get a uniform dough, cover with a tea towel and let it rest for a couple of hours.
  2. Finely chop the spinach and mix with the ricotta, and ¾ of the parmesan cheese.
  3. With a rolling pin roll out the dough into a rectangular shape about 25 cm wide until it is about 1 mm thick.
  4. Spread the filling mix over the dough and roll up tightly.
  5. Wrap the roll using a cheesecloth and tighten the edges.
  6. Boil for 10 minutes in salted water.
  7. Take it out of the water and let it rest for 5 minutes. Slice into 2 cm-3 cm thick slices.
  8. In an oven proof plate, spread a base of marinara sauce, place the Rotolo on top and top up with more marinara sauce, the remaining parmesan cheese and a couple of tablespoons of cream.
  9. Bake in the oven at 220°C until the cheese is melted.
  10. Serve

Serving suggestion
Enjoy these Rotolo with a fresh salad.

Summary
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Spinach and Ricotta Rotolo
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