Spring Rotolo with Ricotta and Gorgonzola Cream

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.