Serves: 4
Recipe by Lynmar Estate Chef David Frakes
Rotolos
- 1 C Butternut Squash, peeled & cut into 1/4″ dice
- 1 C Delicata Squash, peeled & cut into 1/4″ dice
- 1 C Acorn Squash, peeled & cut into 1/4″ dice
- 1 tsp Chopped thyme
- 1 tsp Chopped oregano
- 1 tsp Chopped sage
- 1/4 C Extra virgin olive oil
- Salt & Pepper to taste
- 4 ea Lasagna noodles, cooked until al dente, then cooled and reserved
- Chives or green onions used in Step 9
Ricotta Mixture
- 1 1/2 C Whole milk ricotta
- 1 tsp Minced preserved lemon
- Salt & Pepper to taste
Mix together the above three ingredients in a small bowl until well combined.
Instructions
- Preheat oven to 400 degrees and place a small baking sheet inside and let it get hot for at least 15 minutes in order to aid in caramelization of squash.
- In a large bowl, toss squash, herbs and seasonings in oil until well mixed.
- Place herbed squash onto baking sheet in a single layer and bake for about 20-30 minutes, until golden brown and softened, rotating pan and stirring squash halfway through baking.
- Once squash is cooked to desired doneness, remove from oven and let cool.
- Mix the cooled squash and ricotta mixture together in a mixing bowl fitted with a paddle attachment or in a salad bowl with a wooden spoon.
- Divide the cheese and squash mixture evenly between the four pasta sheets.
- Spread the cheese mixture evenly over each sheet.
- Roll up each sheet into a tight cylinder.
- Use a blanched chive or green onion to tie each ‘rotolo’ in the center to hold together.
- When ready to serve, sear the rotolos in a non-stick pan on both sides until nicely browned.
- Place in 400 degree oven for about 5-10 minutes to warm through completely.
- Serve with sautéed seasonal vegetables or small salad as a first course or appetizer.