Rotolo Ai Funghi Recipe
Recipe information
Make Rotolo Ai Funghi in just 1h 30m. Wild mushrooms, porcini, ricotta stuffed pasta, brown butter, sage
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Ingredients
Pasta
Filling
Sauce
Pasta Preparation
1. Make the Pasta Dough
In a large bowl, mix the flour and salt. Create a well in the center and add the eggs. Gradually incorporate the flour into the eggs until a dough forms. Knead the dough on a floured surface for about 10 minutes until smooth. Wrap in plastic wrap and let it rest for 30 minutes.
Filling Preparation
2. Prepare the Mushroom Filling
Soak the dried porcini mushrooms in hot water for about 15 minutes. Drain and chop. In a skillet, sauté the fresh wild mushrooms and garlic in a little oil until soft. Add the porcini, salt, pepper, and nutmeg. Cook for another 5 minutes. Let cool and mix with ricotta and Parmesan cheese.
Assembly
3. Roll and Fill the Pasta
Roll out the rested pasta dough into thin sheets. Cut into rectangles. Place a spoonful of the filling on each rectangle. Roll them up tightly to form logs. Seal the edges with a little water.
Cooking and Sauce Preparation
4. Cook the Roto lo and Prepare the Sauce
In a large pot, bring salted water to a boil. Cook the rotolo for about 5-7 minutes until they float. Meanwhile, in a saucepan, melt the butter and add the sage leaves. Cook until the butter is browned and fragrant. Drain the rotolo and toss them in the brown butter sauce.
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