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Butternut and cremezola rotolo

Butternut and cremezola rotolo

A little tricky to make, but well worth the effort!

  • Serves 4-6
  • More than 1 hour
 

INGREDIENTS

  • 12 dried lasagne sheets
     
  • Filling:
  • 3 packets (500g each) PnP diced butternut, cut into smaller chunks
  • Glug Crafted Collection Olive oil + extra for brushing
  • Salt and milled pepper
  • 1 tub (250g) ricotta cheese
  • 300g Crafted Collection Cremezola cheese, crumbled
  • 6 sage leaves, finely chopped
  • Grating fresh nutmeg
  • Salt and milled pepper
  • 1 tub (250g) cream
     
  • For serving:
  • ¼ cup (60g) butter
  • 15 sage leaves

METHOD

  1. Preheat oven to 200°C.
  2. Boil a large pot of salted water for about 10 minutes.
  3. Cook pasta sheets in the water until al dente.
  4. Drain pasta water and refresh in clean, cold water.
  5. Brush sheets with oil and lay them on an oiled sheet of clingfilm, overlapping to create a large rectangular pasta sheet.
  6. Cover with clingfilm and set aside.
  7. Toss butternut in oil, season well, and roast for 20-25 minutes until cooked through.
  8. Combine remaining filling ingredients, except cream, and thinly spread over the uncovered pasta sheet in an even layer, leaving a slight edge at the top. Season.
  9. Carefully roll pasta upwards from the bottom to create a large sausage shape.
  10. Wrap sausage in clingfilm to secure it.
  11. Using a sharp knife, cut pasta into 4-5cm thick slices and remove the clingfilm.
  12. Lay slices cut-side up in a baking dish and pour over the cream.
  13. Cover in foil and bake for 30 minutes, uncover, and allow to brown slightly for a further 15-20 minutes.
  14. Heat butter in a small pan and fry the sage leaves until crispy. Once butter is golden-brown, spoon the mixture over the pasta.
  15. Serve warm.
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