Pasta Rotolo with Cavolo Nero, Ricotta and Parmesan by @5oclockapron

1h20

4 servings

🍝

500 g

00 pasta flour

🥚

2

Eggs

💧

150 ml

Water

🧂

1 tsp

Salt

🫒

2 tbsp

Olive oil

🥕

Cavolo nero

🧄

1

Garlic clove

🫙

Ground fennel seeds

⚫

Black pepper

🧀

1

Ricotta

🧀

4

Parmesan

🫙

Nutmeg

🧈

Butter

🌿

Sage leaves

  1. Step
    • 00 pasta flour
    • Eggs
    • Water

    Make the pasta dough from the flour, eggs, water, salt and olive oil.

  2. Step

    Let the dough relax for at least 30 minutes, covered.

  3. Blanch
    • Cavolo nero

    Blanch the cavolo nero, then drain it.

  4. Cook
    • Cavolo nero
    • Garlic clove
    • Ground fennel seeds

    Cook the cavolo nero again with the garlic clove, ground fennel seeds, olive oil, salt and pepper until tender.

  5. Chop
    • Cavolo nero

    Finely chop the cavolo nero and put it to one side.

  6. Mix
    • Ricotta
    • Parmesan
    • Nutmeg

    Mix the ricotta, parmesan, nutmeg, black pepper and salt together, about 1:4 ricotta to parmesan, and put to one side.

  7. Boil
    • Water
    • Salt

    Bring a big pan of salted water to the boil.

  8. Roll
    • 00 pasta flour

    Roll out the pasta dough.

  9. Blanch
    • Water

    Blanch the pasta sheets, then put them in cold water to stop cooking, then put on an oiled tray.

  10. Roll

    Roll the rotolo in a clean tea towel, getting a compact, evenly distributed sausage shape.

  11. Slice

    Slice the rotolo on the diagonal.

  12. Fry
    • Butter
    • Sage leaves

    Fry the slices in hot foaming butter with sage leaves until nicely caramelised and the sage leaves are crisp.

  13. Serve
    • Parmesan

    Serve with more parmesan.

Pasta Rotolo with Cavolo Nero, Ricotta and Parmesan by @5oclockapron

1h20

4 servings

🍝

500 g

00 pasta flour

🥚

2

Eggs

💧

150 ml

Water

🧂

1 tsp

Salt

🫒

2 tbsp

Olive oil

🥕

Cavolo nero

🧄

1

Garlic clove

🫙

Ground fennel seeds

⚫

Black pepper

🧀

1

Ricotta

🧀

4

Parmesan

🫙

Nutmeg

🧈

Butter

🌿

Sage leaves

Preparation Steps

  1. Step 1/13

    Make the pasta dough from the flour, eggs, water, salt and olive oil.

    🍝00 pasta flour
    🥚Eggs
    💧Water
    🧂Salt
    🫒Olive oil
    🥣Mixing bowl

  2. Step 2/13

    Let the dough relax for at least 30 minutes, covered.

  3. Step 3/13

    Blanch the cavolo nero, then drain it.

    🥕Cavolo nero
    🍲Large pot
    🥄Slotted spoon

  4. Step 4/13

    Cook the cavolo nero again with the garlic clove, ground fennel seeds, olive oil, salt and pepper until tender.

    🥕Cavolo nero
    🧄Garlic clove
    🫙Ground fennel seeds
    🫒Olive oil
    🧂Salt
    ⚫Black pepper
    🍳Frying pan

  5. Step 5/13

    Finely chop the cavolo nero and put it to one side.

    🥕Cavolo nero
    🔪Knife
    🪵Chopping board

  6. Step 6/13

    Mix the ricotta, parmesan, nutmeg, black pepper and salt together, about 1:4 ricotta to parmesan, and put to one side.

    🧀Ricotta
    🧀Parmesan
    🫙Nutmeg
    ⚫Black pepper
    🧂Salt
    🥣Mixing bowl

  7. Step 7/13

    Bring a big pan of salted water to the boil.

    💧Water
    🧂Salt
    🍲Large pot

  8. Step 8/13

    Roll out the pasta dough.

    🍝00 pasta flour
    🥖Rolling pin
    🍝Pasta machine

  9. Step 9/13

    Blanch the pasta sheets, then put them in cold water to stop cooking, then put on an oiled tray.

    Oiled tray

  10. Step 10/13

    Roll the rotolo in a clean tea towel, getting a compact, evenly distributed sausage shape.

    🧻Tea towel

  11. Step 11/13

    Slice the rotolo on the diagonal.

    🔪Knife
    🪵Chopping board

  12. Step 12/13

    Fry the slices in hot foaming butter with sage leaves until nicely caramelised and the sage leaves are crisp.

    🧈Butter
    🌿Sage leaves
    🍳Frying pan

  13. Step 13/13

    Serve with more parmesan.

    🧀Parmesan

Composition

Ingredients

Types

Grains, Eggs, Liquid, Spices, Oils, Vegetables, Dairy, Herbs

Ingredients

00 pasta flour, Eggs, Water, Salt, Olive oil, Cavolo nero, Garlic clove, Ground fennel seeds, Black pepper, Ricotta, Parmesan, Nutmeg, Butter, Sage leaves

Notes

00 pasta flour (for the pasta dough), Eggs (whole eggs, for the pasta dough), Water (for the pasta dough), Salt (for the pasta dough, for the cavolo, to taste, for the ricotta filling), Olive oil (for the pasta dough, for cooking the cavolo, amount not given), Cavolo nero (a load, blanched then cooked again), Garlic clove (for cooking the cavolo), Ground fennel seeds (for cooking the cavolo, amount not given), Black pepper (for the cavolo, to taste, lots, for the ricotta filling), Ricotta (about 1:4 ratio ricotta to parmesan), Parmesan (about 1:4 ratio ricotta to parmesan, more, to serve), Nutmeg (lots, for the ricotta filling), Butter (hot foaming, for frying the sliced rotolo), Sage leaves (for frying with the rotolo until crisp)

Allergens

Gluten, Eggs, Milk

Dietetics

Dietary regimen

Pescatarian, Nut-Free, soy-free, Sugar-Free, Vegetarian

Calories

420 kcal

Macro nutrients

Protein: 17g, Carbohydrates: 38g, Fat: 22g, Fiber: 3g, Sugars: 2g

Nutritional Information

Minerals

Calcium: 280mg, Iron: 2.2mg, Sodium: 480mg, Potassium: 320mg

Vitamins

Vitamin A: 350µg, Vitamin K: 150µg, Vitamin C: 15mg, Folate: 60µg

Preparation

Time Information

Preparation

1 hour 0 minutes

Cooking

20 minutes

Overall

1 hour 20 minutes

Difficulty

Level

Expert (4/4)

Steps

13 steps

Equipments

Utensils

Mixing bowl, Rolling pin, Pasta machine, Tea towel, Knife, Chopping board, Frying pan, Large pot, Slotted spoon, Oiled tray

Appliances

to inform

Type

Type

Type Of Dish

Main Course

Occasions

Dinner Party

Origin

Source

Platform

instagram

Original Creator

@5oclockapron

Origin

Cuisine

Italian

Geographic

Italy, Europe

Various

Aspect

Texture

Tender, Melty, Crispy, Caramelized

Flavors

Savory, Umami, Nutty, Garlicky, Peppery

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

cooked rotolo slices : 2 days (in an airtight container,reheat gently in a pan before serving), unfried assembled rotolo : 2 days (wrapped, uncut, before slicing and frying), freezer storage : 1 month (freeze the uncooked blanched rotolo whole, wrapped well,thaw fully before slicing and frying)