Name: Ricotta, hazelnut and cavolo nero rotolo
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4 - 6
Ingredients: 2 tbsp extra-virgin olive oil; 2 garlic cloves, thinly sliced; 6 anchovies, finely chopped; 1 bunch cavolo nero ( about 400gm), stalks removed, shredded; ½ tsp chilli flakes; 500 gm fresh ricotta, plus extra to serve; 100 gm finely grated pecorino; 60 gm (½ cup) hazelnut meal; 7 fresh lasagne sheets (we used Latina); 500 ml (2 cups) hot vegetable stock; 300 gm tomato and basil pasta sauce; Chopped toasted hazelnuts, to serve; Micro parsley, to serve

Ricotta, hazelnut and cavolo nero rotolo

This rotolo pasta recipe comes served with crunchy hazelnuts, crumbled ricotta and lots of sauce.

Serves 4 - 6

Prep

15M

Cook

45M

Total

Stuffed with a delicious ricotta and cavolo nero filling and covered in an indulgent pasta sauce, this rotolo pasta recipe is an in impressive pasta dish that requires little effort and doesn’t skimp on flavour.

For a special occasion, top the rotolo with slices of freshly shaved truffle.

Ingredients

2 tbsp extra-virgin olive oil

2 garlic cloves, thinly sliced

6 anchovies, finely chopped

1 bunch cavolo nero ( about 400gm), stalks removed, shredded

½ tsp chilli flakes

500 gm fresh ricotta, plus extra to serve

100 gm finely grated pecorino

60 gm (½ cup) hazelnut meal

7 fresh lasagne sheets (we used Latina)

500 ml (2 cups) hot vegetable stock

300 gm tomato and basil pasta sauce

Chopped toasted hazelnuts, to serve

Micro parsley, to serve

Method

1.Preheat oven to 220°C fan-forced. Heat oil in a large frying pan over high heat. Add garlic, anchovy, and cavolo nero and cook, stirring occasionally, until wilted (5 minutes).

2.Place in a large bowl. Set aside to cool, add chilli, cheeses, and hazelnut meal. Season to taste and mix to combine; divide mixture into 7 portions.

3.Working with one lasagne sheet at a time, lay on a surface and spread with one portion cavolo nero mixture and roll to enclose. Cut widthways into 3 even pieces. Repeat with remaining sheets and mixture.

4.Pour stock and tomato sauce in the base of a 2-litre baking dish. Fill with rotolo. Cover with foil and bake until pasta is cooked (30-35 minutes). Uncover, and bake until golden (5-6 minutes). Serve rotolo topped with hazelnuts, extra ricotta and micro parsley.

Recipe by Jessica Brook

Styling by Lucy Busuttil