Pumpkin & Ricotta Rotolo

Ingredients


• 700g piece butternut pumpkin
• ½ head of garlic, broken into cloves, unpeeled
• 2 tbsp olive oil
• 4 sprigs of rosemary
• ½ bunch silver beet, white stem removed and blanched
• 300g smooth ricotta cheese
• ground nutmeg
• 2 commercially bought lasagnane sheets
• muslin cloth
• string
• 2 tbsp olive oil
• 100g butter
• juice of half a lemon
• 1 tbsp sage leaves

Instructions


1. Preheat oven to 200°C.
   
   
2. Cut pumpkin into wedges. Place in a roasting pan along with garlic, olive oil and rosemary. Roast for 40 minutes until tender and golden. Cool slightly and place in a bowl. Remove rosemary and squeeze the garlic out of it's skin. Remove the skin from the pumpkin. Mash the pumpkin and the garlic and set aside.
   
   
3. Combine ricotta, and nutmeg in a bowl and season well. Place pasta on a bench, slightly overlapping. Place a layer of pumpkin over the pasta.
   
   
4. Place a layer of ricotta on top. Top with spinach. Roll up Swiss roll fashion. Wrap in muslin cloth and tie at both ends and in the middle.
   
   
5. Bring a pot of salted water to a gentle simmer. Add "rotolo" and poach for 20 minutes. Remove and let cool completely. Unwrap and slice into 5cm pieces.
   
   
6. Heat olive oil in a large heavy based pan. Add rotolo slices and cook each cut side until browned. Remove and set aside.
   
   
7. Add butter, lemon and sage leaves. Cook until butter is a nutty colour. Serve 3 slices of rotolo per person drizzled with butter sauce.