Spring Rotolo with Ricotta and Gorgonzola Cream

Spring Rotolo with Ricotta and Gorgonzola Cream

Ready in 40 minutes Serves 2-3
This dish most recently appeared in My Veggie Bag on Sunday, October 21, 2018.

Ingredients

Rotolo

  • ½ red onion
  • 1 cup frozen peas
  • Zest of ½ lemon
  • 1 pack ricotta cheese
  • 2 Tbsp grated Parmesan cheese
  • 1 pasta sheet
  • 1 pack blue cheese crème
  • 2 Tbsp grated Parmesan cheese

Asparagus Rocket Salad

  • ½ bunch asparagus
  • ½ bag rocket
  • ½ pack walnuts
  • 1 tsp lemon juice
  • 1 tsp olive oil

To Serve

  • 2 Tbsp mint leaves

Have Handy

  • olive oil
  • pepper
  • salt
  • chilli flakes

Steps

  1. Cook rotolo mixture Preheat oven to 220°C. Bring two medium pots of salted water to the boil. Finely dice onion. Heat a drizzle of oil in a large fry-pan on medium-high heat. Cook onion and a pinch of chilli flakes for about 2 minutes, until soft. Add peas and lemon zest. Cook a further 2 minutes, until peas are soft.
  2. Finish rotolo mixture Remove pan from heat and crush peas with fork. Stir through ricotta cheese, first measure of Parmesan cheese and a pinch of salt. Cook pasta sheet in first pot of boiling water for 1 minute, until almost cooked. Drain, then rinse under cold water and lightly pat dry
  3. Assemble rotolo Lay pasta sheet out flat on a board, with the long side facing you. Evenly spread rotolo mixture over surface of pasta, leaving a 1cm gap at the far end. Starting with the side closest to you, carefully roll up into a log. Carefully cut into 2cm slices. Use a gentle sawing movement to avoid squashing.
  4. Cook rotolo Place slices, cut side up, in a large oven dish. Pour over blue cheese crème and sprinkle with second measure of Parmesan. Bake for 8 minutes, then switch oven to high grill and cook a further 2-3 minutes, until golden.
  5. Prep salad While rotolo bakes, cook asparagus in second pot of boiling water for 2-3 minutes, until tender. Drain well and refresh under cold water. Add to a large bowl with remaining salad ingredients. Toss just before serving.
  6. Serve rotolo with asparagus salad on the side and sprinkle over mint.

Nutritional Information

Energy 2174 kj
520 kcal
Protein 23.0g
Carbohydrate 28.7g
Fat 33.3g