Cotto's Pumpkin, Mozzarella & Pork Rotolo with Porcini Cream

Steps

1. Preheat oven to 230°C. Bring a pot of salted water to the boil. Bring a half full kettle to the boil. Cook pumpkin mixture. Toss pumpkin on a lined oven tray with a drizzle of oil. Season with salt and pepper and roast in oven for about 20 minutes, until tender. Meanwhile, heat a drizzle of oil in an oven-proof fry-pan on high heat. Cook pork for 3-4 minutes, until cooked through. Add pork to a bowl with cooked pumpkin and a pinch of salt. Add first measure of Parmesan and ricotta and mash well. Set aside and reserve pan.
2. Prep & cook spinach mixture. Return reserved pan to high heat. Add spinach and 1 tsp water and cook for about 1 minute, until wilted. Set spinach aside to cool and reserve pan. Squeeze out liquid from spinach and transfer to a bowl with a pinch of salt, mozzarella and second measure of Parmesan. Mix well and set aside.
3. Soak porcini & cook pasta. Place porcini mushrooms in a heat-proof bowl and cover with boiling water. Soak for 5 minutes and drain into a bowl to reserve liquid. Set aside. Cook pasta sheet in boiling water for 1 minute, drain and run under cold water to stop cooking. Place horizontally on a flat chopping board and pat dry.
4. Make rotolo. Evenly spread spinach mix on pasta leaving a 2cm border at the bottom and top. Place pumpkin mix in the centre of spinach and shape into a log. Starting with the long side closest to you, fold pasta over filling and then roll up into a log. Cut into 8 pieces. Heat a drizzle of oil in reserved pan on high heat. Add rotolo cut side down and fry for 2 minutes. Remove from heat, flip and transfer to oven to bake for 15 minutes, until hot and golden.
5. Make porcini cream. Heat a drizzle of oil in a pot on medium heat. Add garlic, drained porcini mushrooms and a pinch of salt, cook for 1 minute and add 1/2 cup reserved porcini liquid. Cook for 1-2 minutes, until reduced by half. Remove from heat and stir through sour cream. Season to taste with salt and pepper.
6. Serve rotolo topped with porcini cream and roasted pumpkin seeds.