{"id":3930,"date":"2019-07-08T05:53:46","date_gmt":"2019-07-08T05:53:46","guid":{"rendered":"https:\/\/sinolin.co\/?p=3930"},"modified":"2019-07-08T05:54:58","modified_gmt":"2019-07-08T05:54:58","slug":"spinach-rotolo-with-ricotta","status":"publish","type":"post","link":"https:\/\/sinolin.co\/en\/2019\/07\/08\/spinach-rotolo-with-ricotta\/","title":{"rendered":"Spinach Rotolo with Ricotta"},"content":{"rendered":"\n<p>a classic Italian dish that transforms homemade pasta into something special, Cmon, grab the recipe now!<\/p>\n\n\n\n<p>Ingredients<\/p>\n\n\n\n<ul><li>1kg spinach<\/li><li>1 clove garlic, finely sliced<\/li><li>50g butter<\/li><li>2 tsp chopped oregano<\/li><li>500g ricotta<\/li><li>50g grated parmesan<\/li><li>\u00bd quantity pasta dough <\/li><li>Sinolin Cooking oil, for drizzling<\/li><\/ul>\n\n\n\n<p>For the simple tomato sauce :<\/p>\n\n\n\n<ul><li>2 tbsp Sinolin Cooking oil<\/li><li>1 garlic clove, finely sliced<\/li><li>1 x 400g can chopped tomatoes<\/li><\/ul>\n\n\n\n<p>You will need :<\/p>\n\n\n\n<ul><li>a pasta machine<\/li><\/ul>\n\n\n\n<p>Directions :<\/p>\n\n\n\n<ol><li>Begin\nby making the Simple tomato sauce, heat the Sinolin Cooking oil in a saucepan,\nadd the garlic clove and cook until just softened. Add the chopped tomatoes and\nseason. Cook slowly for 25 mins, stirring now and then, until very thick. Do\nthis a day or two ahead of assembling the rotolo, or freeze it for up to 2\nmonths.<\/li><li>Wilt\nthe spinach in a pan over a medium heat, then leave to cool. Squeeze well to\nremove the excess water, then roughly chop the spinach. Season and leave to\ncool completely.<\/li><li>Gently\nfry the garlic in the butter until softened, then remove from the heat and add\nthe oregano. Tip into a bowl and add the spinach, ricotta and Parmesan.<\/li><li>Roll\nout the pasta (see step-by-step images). Cut the sheets into 3 or 4 pieces,\neach roughly 40cm long, and place them on a white tea towel. Using a little\nwater and a pastry brush, stick the sheets together, allowing a 1cm overlap.<\/li><li>Using\na spatula, spread the filling over the pasta as evenly as possible, leaving a\n1cm border around the edge.<\/li><li>Fold\nover the edge of the pasta nearest to you and, using the tea towel and the\nweight of the pasta, roll it away from you like you would a Swiss roll.<\/li><li>Brush\nthe open edge of the pasta with a little water and press together to seal.<\/li><li>Wrap\nthe pasta roll tightly in the tea towel and tie a piece of string round it\nevery 10cm or so (or use a butcher\u2019s knot \u2013 see step-by-step images). Tie the\nends with string to secure them, leaving a long piece of string at each end to\nact as a handle.<\/li><li>Bring\na large pan of salted water to the boil (a fish kettle is ideal, but a deep\nroasting tin filled with water works well too) and cook the rotolo for 20 mins.\nRemove from the water and leave to cool. Heat oven to 190C\/170C fan\/gas 5.<\/li><li>Gently\nunwrap the rotolo and cut it into 3cm slices. Arrange the slices in a baking\ndish. Spoon over the Simple tomato sauce, sprinkle with Parmesan and drizzle\nwith a little Sinolin Cooking oil. Bake for 15 mins until the pasta is hot and\ncrisping around the edges<\/li><\/ol>\n","protected":false},"excerpt":{"rendered":"<p>a classic Italian dish that transforms homemade pasta into something special, Cmon, grab the recipe now! Ingredients 1kg spinach 1 clove garlic, finely sliced 50g butter 2 tsp chopped oregano 500g ricotta 50g grated parmesan \u00bd quantity pasta dough Sinolin Cooking oil, for drizzling For [&hellip;]<\/p>\n","protected":false},"author":4,"featured_media":3931,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[15,116],"tags":[],"_links":{"self":[{"href":"https:\/\/sinolin.co\/wp-json\/wp\/v2\/posts\/3930"}],"collection":[{"href":"https:\/\/sinolin.co\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/sinolin.co\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/sinolin.co\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/sinolin.co\/wp-json\/wp\/v2\/comments?post=3930"}],"version-history":[{"count":0,"href":"https:\/\/sinolin.co\/wp-json\/wp\/v2\/posts\/3930\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/sinolin.co\/wp-json\/wp\/v2\/media\/3931"}],"wp:attachment":[{"href":"https:\/\/sinolin.co\/wp-json\/wp\/v2\/media?parent=3930"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/sinolin.co\/wp-json\/wp\/v2\/categories?post=3930"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/sinolin.co\/wp-json\/wp\/v2\/tags?post=3930"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}