Welcome to dairy.com.au

Spinach, Prosciutto and Ricotta Rotolo with Sage Brown Butter Print

Serves 4

Ingredients
2 slices prosciutto, chopped
100g baby spinach, washed
250g Australian ricotta
2 tablespoons grated Australian parmesan
2 fresh lasagne sheets (approx 40cm x 20cm)
Australian milk, for brushing
100g Australian butter
¼ cup fresh sage leaves
2 tablespoons pine nuts
Method

1. Cook prosciutto in a non-stick pan for 1-2 minutes until sizzling. Add spinach and cook until wilted, allow to cool. Combine spinach, ricotta, parmesan and seasonings.

2. Place each lasagne sheet on a clean tea towel, brush with milk and spread evenly with ricotta mixture, leaving a 1cm border along one length. Using the tea towel roll up each lasagne sheet lengthways to make a roulade. Wrap tightly in the tea towel to enclose and secure the sides with kitchen string like a bon-bon. Carefully place rolls into boiling salted water. Simmer for 20 minutes.

3. Melt the butter in a saucepan, when bubbling add sage leaves and pine nuts. Cook, until sage leaves are crisp and butter begins to turn golden brown.

4. Carefully remove rotolo, unwrap, slice and serve drizzled with pine nut and sage brown butter.

Handy Hints
  • Prosciutto can be substituted for ham in this recipe. 
  • Double the recipe to serve four as a main course.



Click here to go back.