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Pasta rotolo — herb & cheese, hot sausage flavors
recipe by Adam Ragusea (@aragusea)
Ingredients:
- Ricotta cheese, 1 cup (estimate)
- Shallots, 2 small (estimate)
- Olive oil, 2 tablespoons (estimate)
- Canned tomatoes, 1 can
- White wine, a splash (estimate)
- Salt, to taste
- Black pepper, to taste
- Parsley, handful (estimate)
- Basil, handful (estimate)
- Garlic powder, 1 teaspoon (estimate)
- Fresh pasta sheets, 2-3 sheets (estimate)
- Pecorino cheese, 1/2 cup grated (estimate)
- Bulk hot sausage, 1 pound
- Panko breadcrumbs, as needed (estimate)
- Mozzarella, chunks as needed (estimate)
- Asparagus spears, a bunch (estimate)
- Canned artichoke hearts or roasted red peppers (optional)
- Oil, enough for drizzling (estimate)
Steps:
1
Strain ricotta cheese to remove excess water using a strainer or cheesecloth.
2
Begin tomato sauce by frying diced shallots with olive oil in the sheet pan, then add a little of canned tomatoes and let them fry to build flavor before adding the rest of the can along with wine, salt, pepper, and other seasonings.
3
Prepare herb mixture with parsley and basil, picking leaves off stems, blanching in boiling water, chilling, then chopping finely.
4
Combine strained ricotta with the chopped herbs, seasoned with salt, pepper, and pecorino cheese. Use fresh pasta sheets to create the rotolo by evenly spreading the filling and rolling them up; garlic powder may be added to the mix for flavor.
5
For a second rotolo flavor, mix bulk hot sausage with panko breadcrumbs to absorb excess moisture and add grated pecorino cheese, salt, and pepper. Repeat the rolling process with fresh pasta sheets.
6
Chill the rolled rotolo in the fridge before slicing and placing them cut side up on the tomato sauce spread in the sheet pan. Do not stack rotoli too high to avoid tipping over when baking.
7
Prepare vegetables like asparagus by oiling and seasoning them. Place them on the sheet pan after the initial 20 minutes of baking the rotolo.
8
Finish baking the rotoli with the vegetables and mozzarella chunks, turning on the broiler for the last few minutes for browning if desired. Serve either plated or directly from the sheet pan as finger food.