Baked Mushroom, Spinach & Ricotta Rotolo. This mouthwatering vegetarian delight is the ultimate way to celebrate meat-free Monday.
½ cup dried porcini mushrooms
2 tbsp olive oil
3 cloves garlic, crushed
400g Swiss brown mushrooms, sliced
1 onion, finely chopped
1 leek, halved lengthways and sliced
¼ cup sage, chopped
1 bunch spinach, washed and chopped
1½ cups grated fontina cheese
1¼ cups grated parmesan
300g ricotta cheese
2 tsp freshly grated nutmeg
8 fresh pasta sheets, approximately 20cm long
¼-½ cup dry white wine
½ cup pure cream
½ cup walnut halves
Micro herbs, to garnish
Combine porcini mushrooms and 1 cup boiling water in a bowl until soft. Drain, reserving liquid, and then finely slice.
Heat 1 tablespoon of oil and butter in a frying pan on a high heat. Add garlic and mushrooms. Cook, stirring, for 5 minutes. Place in a bowl, reserving ½ cup for topping.
Add remaining oil, onion, leek and sage to the pan. Cook, stirring for 5 minutes. Add spinach. Cook, stirring, until wilted. Drain any liquid. Add to mushrooms. Cool. Combine fontina and parmesan in a bowl. Set aside ½ cup for the top. Add remaining cheese, ricotta and nutmeg to filling. Mix well.
Preheat oven to 180˚C. Bring a pot of water to the boil. Add a dash of olive oil. Cook pasta in 2 batches for 5 minutes. Drain, immerse in cold water and drain again. Lay one sheet on a clean board. Top with 1/8 of the mixture. Roll from short side to form a log. Cut into 3 and place, cut side up, in a round 8 to 10 cup baking dish. Repeat with rest of pasta.
Combine porcini liquid, wine and cream. Pour over rotolo, leaving ½ cm at top. Scatter with remaining mushrooms and cheese. Cover with baking paper then wrap in foil. Place on an oven tray and bake 45 minutes. Remove foil, top with walnuts and bake for 15 minutes. Top with micro herbs to serve.