Baked Kale, Garlic and Ricotta Rotolo

Vegetarian

Ingredients

Rotolo Ingredients:

1 onion

4 cloves garlic

1 bunch kale

Salt

Pepper

Zest and juice of 1 lemon

250g ricotta

1 packet fresh lasagne pasta sheets (or make your own!)

Oil

 

Sauce Ingredients:

1 onion

2 cloves garlic

2 Tbsp tomato paste

1 Tbsp balsamic vinegar

Salt

Black pepper

1 tin of chopped tomatoes (pureed)

Handful of cheese of choice ie mozzarella, parmesan or cheddar

Method

Pre heat the oven to 180 degrees. Finely dice the onion and garlic for the tomato sauce and sautee in a low to moderate pan with some oil until softened but not coloured. Add the rest of the sauce ingredients and bring to a simmer. Cook until the sauce is thickened and then season to taste with salt and pepper. Turn the heat off and set aside. Finely chop the onion and garlic for the Rotolo filling. Heat a pan on a low-moderate heat, add some oil and cook the onion and garlic gently until softened. Add the kale and cook until it is wilted down and softened. Allow the mix to cool before mixing through the ricotta, lemon juice and zest. Season to taste with salt and pepper. Take a piece of pasta sheet and place on the bench with the long side running horizontally. Spread a layer of the filling over the pasta leaving 1 cm along the top edge. Brush the edge with water. Roll the pasta up from the long side towards the water brushed edge and seal. Cut the roll in to pieces about 3cm long. Repeat this process until all of the filling is used. Spread 2/3 of the tomato sauce over the base of a 20x20cm baking dish. Place the pieces of Rotolo over the sauce, cut side facing up. Spread the remaining 1/3 of the tomato sauce over the top and bake in the oven for approx. 25-30 minutes until the pasta is almost cooked. Remove from the oven and sprinkle over a handful of your favourite cheese. Return the Rotolo to the oven and continue to cook for another 5 minutes until the cheese has melted and is bubbling. Serve straight away.

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