Autumn Squash & Ricotta 'Rotolo'

Autumn Squash & Ricotta 'Rotolo'

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

1. Mix together the above three ingredients in a small bowl until well combined.

 

PREPARATION

1. 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.
2. In a large bowl, toss squash, herbs and seasonings in oil until well mixed.
3. 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.
4. Once squash is cooked to desired doneness, remove from oven and let cool.
5. 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.
6. Divide the cheese and squash mixture evenly between the four pasta sheets.
7. Spread the cheese mixture evenly over each sheet.
8. Roll up each sheet into a tight cylinder.
9. Use a blanched chive or green onion to tie each 'rotolo' in the center to hold together.
10. When ready to serve, sear the rotolos in a non-stick pan on both sides until nicely browned.
11. Place in 400 degree oven for about 5-10 minutes to warm through completely.
12. Serve with sautéed seasonal vegetables or small salad as a first course or appetizer.

 

Suggested Wine Pairing: Monastery Chardonnay