Rotolo Recipe

Rotolo Directions

1. 1

   Prepare the Porcini

   Soak the dried porcini mushrooms in warm water for about 30 minutes until soft. Drain and chop finely.

2. 2

   Cook the Spinach

   In a large skillet, heat a tablespoon of olive oil over medium heat. Add the fresh spinach and sauté until wilted. Remove from heat and let cool. Squeeze out excess moisture and chop finely.

3. 3

   Make the Filling

   In a bowl, mix together the ricotta cheese, chopped spinach, chopped porcini mushrooms, grated nutmeg, half of the Parmesan cheese, salt, and black pepper. Set aside.

4. 4

   Prepare the Dough

   In a large bowl, mix the flour and a pinch of salt. Make a well in the center and add the eggs and olive oil. Mix until a dough forms. Knead for about 5-7 minutes until smooth. Wrap in plastic wrap and let rest for 30 minutes.

5. 5

   Roll Out the Dough

   Divide the dough into four pieces. Roll out each piece into a thin rectangle on a floured surface.

6. 6

   Assemble the Rotolo

   Spread the filling evenly over the rolled-out dough, leaving a small border. Starting from one end, carefully roll the dough tightly to form a log. Repeat with the remaining pieces.

7. 7

   Cook the Rotolo

   Place the rolled rotolos seam-side down on a baking dish. Pour marinara sauce over the top and sprinkle with the remaining Parmesan cheese. Cover with foil and bake at 375°F (190°C) for 25 minutes. Remove foil and bake for an additional 10 minutes until golden.

8. 8

   Serve

   Let the rotolos cool slightly before slicing. Serve warm with additional marinara sauce if desired.