Rotolo Ai Funghi Recipe
Wild mushrooms, porcini, ricotta stuffed pasta, brown butter, sage
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Ingredients
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Pasta
Filling
Sauce
Method
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.
Serving
- 5
Serve
Plate the rotolo and drizzle with any remaining brown butter sauce. Garnish with extra sage and Parmesan if desired.
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