RecipesChristy Spring

Recipe: Squash and Spinach Rotolo

RecipesChristy Spring
Recipe: Squash and Spinach Rotolo

Hosting dinner for friends but don't want to spend the evening hidden in the kitchen? No prob. This take on an Italian classic is a real show stopper and can be made earlier on in the day and simply reheated for 30 minutes before eating with an extra sprinkling of parmesan and nutmeg just before serving. Bellissima!


600g butternut squash

400g spinach 

3 gloves of garlic

1 sprig of rosemary 

Dried oregano 

4 large fresh pasta sheets (15cm x 20cm)

2x 400g tins of fresh tomatoes 

1 whole nutmeg

45g parmesan cheese

Olive oil 

Salt and pepper




Preheat the oven to 190C. 

Trim and halve the squash lengthways, scoop out the seeds and discard, then roughly chop into 2cm chunks and set aside.

Peel and finely chop the garlic, halve and deseed the chilli, then finely chop.

Place a large pan over a medium heat and add a tablespoons of olive oil. Once hot add the chilli, half of the garlic and the sprig of rosemary - fry for 2 minutes until golden. 

Add the squash along with 150ml of water to the saucepan. Cover with a lid and cook for 20-25 minute until softened.

Meanwhile place another large pan over a high heat and add a splash of olive oil. Add the remaining garlic and fry for 1-2 minutes until golden.

Add the spinach and a little water. Cover and cook for 2-3 minutes until wilted. Drain in the colander and set aside.

Once the squash is soft, cook with the lid off for a further 1-2 minutes. Season with salt and pepper and then mash. Set aside to cool.

Squeeze the excess liquid out of the spinach using your hands. Add the oregano and return to the heat adding the tinned tomatoes. Fill one empty tin with water and add to the pan. Season with salt and pepper and bring to the boil, then reduce to medium and simmer for 30 minutes or until thickened.

Fill a large saucepan with salted water and bring to the boil. Using tongs carefully lower a pasta sheet into the pan and blanch for 10 seconds. Lightly grease a large sheet of greaseproof paper, then lay the blanched pasta on top in a landscape direction. 

Drizzle and rub a little olive oil over the pasta, then repeat with the remaining 3 sheets making sure to spread them out over the greaseproof paper.

Divide the ricotta equally between the 4 sheets, spreading it out to the edges but leaving a 2cm gap at the top of each sheet.

Equally divide the spinach mixture in half, separating from the tomato and spread it over 2 of the sheets on top of the ricotta. Divide the squash mixture between the other pasta sheets in the same way.

Season all the pasta sheets with salt, pepper and nutmeg and grate over half the parmesan. Brush the top 2cm of the pasta sheets with a little water and starting at the bottom carefully roll each sheet away from you, sealing at the top.

Using a sharp knife, slice each roll into 6 equal sized rounds. Pour the tomato sauce into a baking dish (20cm x 20cm approx) and place the rolls on top, cut side up, pushing them into the sauce.

Cover with tin foil and place in the hot oven for around 30 minutes or until the pasta is cooked.

Remove the tin foil and grate over the remaining parmesan and return to the oven for a further 15 minutes until crispy and bubbling.