Spinach Ricotta Rotolo: The Ultimate Guide to Making This Italian Classic

Spinach Ricotta Rotolo: Prepare to be amazed by this stunning and surprisingly simple Italian masterpiece! Imagine layers of tender pasta, a creamy, flavorful filling of spinach and ricotta, all rolled into a beautiful spiral and baked to golden perfection. This isn’t just dinner; it’s a showstopper that will impress your family and friends.

Rotolo, meaning “roll” in Italian, is a dish with humble roots, often made in home kitchens as a way to use up leftover pasta dough and vegetables. While its exact origins are debated, similar stuffed pasta dishes have been enjoyed throughout Italy for centuries, showcasing the resourcefulness and culinary creativity of Italian cooks. The combination of spinach and ricotta is a classic pairing, beloved for its delicate balance of earthy greens and rich, creamy cheese.

What makes Spinach Ricotta Rotolo so irresistible? It’s the perfect harmony of textures and flavors. The silky pasta, the soft and savory filling, and the crispy, cheesy topping create a symphony of sensations in every bite. Plus, it’s incredibly versatile! You can customize the filling with different cheeses, vegetables, or even meats to suit your taste. And while it looks impressive, it’s surprisingly easy to assemble, making it a fantastic option for a weeknight dinner or a special occasion. I promise, once you try this recipe, it will become a regular in your rotation!

Ingredients:

• For the Pasta Dough:
• 300g (about 2 1/2 cups) all-purpose flour, plus more for dusting
• 3 large eggs
• 1 tablespoon olive oil
• Pinch of salt
• For the Spinach and Ricotta Filling:
• 500g (about 17.6 ounces) fresh spinach, thoroughly washed
• 450g (about 1 lb) ricotta cheese, drained
• 100g (about 1 cup) grated Parmesan cheese, plus more for serving
• 1 large egg, lightly beaten
• 2 cloves garlic, minced
• 1/4 teaspoon nutmeg, freshly grated
• Salt and freshly ground black pepper to taste
• For the Tomato Sauce:
• 700g (about 24 ounces) crushed tomatoes
• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1/2 teaspoon red pepper flakes (optional)
• Salt and freshly ground black pepper to taste
• For Assembling:
• 50g (about 1/2 cup) grated mozzarella cheese
• Fresh basil leaves, for garnish (optional)

Making the Pasta Dough

1. Combine the dry ingredients: On a clean work surface, mound the flour. Make a well in the center. Add the salt to the flour.
2. Add the wet ingredients: Crack the eggs into the well. Add the olive oil to the eggs.
3. Incorporate the ingredients: Using a fork, gently whisk the eggs and olive oil together. Gradually start incorporating the flour from the inner walls of the well into the egg mixture. Continue until a shaggy dough forms.
4. Knead the dough: Once the dough comes together, start kneading it. Knead for about 8-10 minutes until the dough is smooth, elastic, and no longer sticky. If the dough is too dry, add a teaspoon of water at a time. If it’s too sticky, add a little flour.
5. Rest the dough: Form the dough into a ball. Wrap it tightly in plastic wrap and let it rest at room temperature for at least 30 minutes. This allows the gluten to relax, making it easier to roll out. You can even rest it in the fridge for a few hours, but bring it back to room temperature before rolling.

Preparing the Spinach and Ricotta Filling

1. Cook the spinach: There are a couple of ways to cook the spinach. You can steam it, sauté it, or even microwave it. I prefer to sauté it. Heat a large skillet over medium heat. Add the spinach and cook until it wilts down significantly, about 5-7 minutes. Be sure to stir it occasionally.
2. Drain the spinach: Once the spinach is cooked, transfer it to a colander and press out as much excess water as possible. This is crucial to prevent a soggy filling. You can use your hands or a clean kitchen towel to squeeze out the water.
3. Chop the spinach: Roughly chop the drained spinach.
4. Combine the filling ingredients: In a large bowl, combine the chopped spinach, ricotta cheese, Parmesan cheese, egg, minced garlic, nutmeg, salt, and pepper. Mix well until everything is evenly distributed. Taste and adjust seasonings as needed. I usually add a little extra Parmesan for a richer flavor.

Making the Tomato Sauce

1. Sauté the aromatics: Heat the olive oil in a medium saucepan over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic.
2. Add the tomatoes and seasonings: Pour in the crushed tomatoes. Add the dried oregano, red pepper flakes (if using), salt, and pepper. Stir well to combine.
3. Simmer the sauce: Bring the sauce to a simmer, then reduce the heat to low and let it simmer for at least 20 minutes, or up to an hour. The longer it simmers, the more the flavors will meld together. Stir occasionally to prevent sticking.
4. Adjust the seasoning: Taste the sauce and adjust the seasoning as needed. You might want to add a pinch of sugar if the tomatoes are too acidic.

Assembling the Rotolo

1. Roll out the pasta dough: Lightly flour your work surface. Divide the rested pasta dough in half. Keep one half wrapped while you work with the other. Using a rolling pin or a pasta machine, roll out the dough into a large, thin rectangle, about 12×16 inches. The thinner the dough, the better the texture of the rotolo. If using a pasta machine, start with the widest setting and gradually decrease the setting until you reach your desired thickness (usually setting 6 or 7).
2. Spread the filling: Carefully transfer the rolled-out pasta sheet to a piece of parchment paper. Spread the spinach and ricotta filling evenly over the pasta, leaving a 1-inch border along one of the long edges.
3. Roll up the rotolo: Starting from the opposite long edge, gently roll up the pasta sheet into a tight log, like you’re making a jelly roll. Use the parchment paper to help you roll it up tightly.
4. Seal the edge: Moisten the 1-inch border with a little water and press it firmly to seal the rotolo.
5. Repeat with the remaining dough and filling: Repeat the process with the remaining pasta dough and filling to make a second rotolo.
6. Cut the rotolo: Using a sharp knife, trim the ends of each rotolo to create clean edges. Then, cut each rotolo into 1-inch thick slices. You should get about 12-16 slices from each rotolo.
7. Prepare the baking dish: Spread a thin layer of tomato sauce in the bottom of a 9×13 inch baking dish.
8. Arrange the rotolo slices: Arrange the rotolo slices in the baking dish, cut-side up. You can arrange them in a single layer or slightly overlapping.
9. Top with sauce and cheese: Spoon the remaining tomato sauce evenly over the rotolo slices. Sprinkle with the grated mozzarella cheese.

Baking the Rotolo

1. Preheat the oven: Preheat your oven to 375°F (190°C).
2. Bake the rotolo: Cover the baking dish with aluminum foil and bake for 20 minutes.
3. Remove the foil and bake further: Remove the foil and bake for another 15-20 minutes, or until the cheese is melted and bubbly and the rotolo is heated through.
4. Let it rest: Let the rotolo rest for a few minutes before serving. This allows the filling to set slightly and makes it easier to slice.
5. Garnish and serve: Garnish with fresh basil leaves (if using) and serve hot. You can also sprinkle with extra Parmesan cheese.

Tips and Variations:

• Make ahead: You can assemble the rotolo ahead of time and store it in the refrigerator for up to 24 hours before baking. Just add a few extra minutes to the baking time.
• Freeze it: You can also freeze the assembled rotolo before baking. Wrap it tightly in plastic wrap and then in aluminum foil. Thaw it in the refrigerator overnight before baking.
• Add meat: For a heartier rotolo, you can add cooked Italian sausage or ground beef to the spinach and ricotta filling.
• Use different cheeses: Feel free to experiment with different cheeses in the filling. Fontina, provolone, or Asiago would all be delicious.
• Vegetarian option: Ensure your Parmesan cheese is vegetarian-friendly if needed.
• Spice it up: Add a pinch of red pepper flakes to the filling for a little heat.
• Herb it up: Add fresh herbs like parsley, oregano, or thyme to the filling for extra flavor.
• Sauce variations: Instead of tomato sauce, you could use a creamy béchamel sauce or a pesto sauce.
• Pasta dough alternatives: If you don’t want to make your own pasta dough, you can use store-bought fresh pasta sheets. Just be sure to adjust the baking

  

  Conclusion:

  This Spinach Ricotta Rotolo isn’t just another pasta dish; it’s a culinary adventure waiting to happen! From the satisfying swirl of the filling to the comforting warmth it brings to the table, this recipe is a guaranteed crowd-pleaser. I truly believe it’s a must-try for anyone looking to elevate their pasta game and impress family and friends with a dish that’s both visually stunning and incredibly delicious. The combination of creamy ricotta, earthy spinach, and perfectly cooked pasta creates a symphony of flavors that will have everyone reaching for seconds.

  But the best part? It’s surprisingly versatile! While I’ve shared my go-to recipe, feel free to get creative with your own variations. For a richer flavor, consider adding some browned Italian sausage to the spinach and ricotta mixture. Or, if you’re a fan of mushrooms, sautéed cremini or shiitake mushrooms would be a fantastic addition. If you want to add a bit of spice, a pinch of red pepper flakes will do the trick.

  Serving suggestions are endless! This Spinach Ricotta Rotolo is wonderful served as a main course with a simple side salad and some crusty bread for soaking up all that delicious sauce. It also makes a fantastic appetizer, sliced into smaller portions and served on a platter. For a vegetarian option, simply omit the sausage. And if you’re looking to make it even more special, try topping it with a sprinkle of toasted pine nuts or a drizzle of balsamic glaze just before serving.

  Don’t be intimidated by the rolling process! It’s much easier than it looks, and the end result is well worth the effort. Just remember to take your time, use a light touch, and don’t be afraid to experiment. If your rotolo isn’t perfectly shaped, don’t worry! It will still taste amazing.

  I’m so excited for you to try this recipe and experience the joy of creating your own Spinach Ricotta Rotolo. It’s a dish that’s perfect for special occasions, weeknight dinners, or even potlucks. It’s a guaranteed hit, and I know you’ll love it as much as I do.

  So, what are you waiting for? Gather your ingredients, preheat your oven, and get ready to embark on a culinary journey. I promise you won’t be disappointed.

  And most importantly, I want to hear about your experience! Did you try any variations? What did your family and friends think? Share your photos and stories in the comments below. I can’t wait to see your creations and learn from your experiences. Happy cooking, and enjoy your delicious Spinach Ricotta Rotolo! I’m confident that this will become a staple in your recipe collection, a dish you’ll turn to time and time again for its comforting flavors and impressive presentation. Let me know if you have any questions along the way – I’m always happy to help!

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  Spinach Ricotta Rotolo: The Ultimate Guide to Making This Italian Classic

  Delicious homemade pasta filled with a savory spinach and ricotta mixture, rolled up, sliced, and baked in a rich tomato sauce. A comforting and impressive Italian dish!

  Prep Time1 hour

  Cook Time35 minutes

  Total Time185 minutes

  Category: Dinner

  Yield: 6-8 servings

  Save This Recipe

  Ingredients

  • 300g (about 2 1/2 cups) all-purpose flour, plus more for dusting
  • 3 large eggs
  • 1 tablespoon olive oil
  • Pinch of salt
  • 500g (about 17.6 ounces) fresh spinach, thoroughly washed
  • 450g (about 1 lb) ricotta cheese, drained
  • 100g (about 1 cup) grated Parmesan cheese, plus more for serving
  • 1 large egg, lightly beaten
  • 2 cloves garlic, minced
  • 1/4 teaspoon nutmeg, freshly grated
  • Salt and freshly ground black pepper to taste
  • 700g (about 24 ounces) crushed tomatoes
  • 2 tablespoons olive oil
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon red pepper flakes (optional)
  • Salt and freshly ground black pepper to taste
  • 50g (about 1/2 cup) grated mozzarella cheese
  • Fresh basil leaves, for garnish (optional)

  Instructions

  1. Making the Pasta Dough:
  2. Combine the dry ingredients: On a clean work surface, mound the flour. Make a well in the center. Add the salt to the flour.
  3. Add the wet ingredients: Crack the eggs into the well. Add the olive oil to the eggs.
  4. Incorporate the ingredients: Using a fork, gently whisk the eggs and olive oil together. Gradually start incorporating the flour from the inner walls of the well into the egg mixture. Continue until a shaggy dough forms.
  5. Knead the dough: Once the dough comes together, start kneading it. Knead for about 8-10 minutes until the dough is smooth, elastic, and no longer sticky. If the dough is too dry, add a teaspoon of water at a time. If it’s too sticky, add a little flour.
  6. Rest the dough: Form the dough into a ball. Wrap it tightly in plastic wrap and let it rest at room temperature for at least 30 minutes. This allows the gluten to relax, making it easier to roll out. You can even rest it in the fridge for a few hours, but bring it back to room temperature before rolling.
  7. Preparing the Spinach and Ricotta Filling:
  8. Cook the spinach: There are a couple of ways to cook the spinach. You can steam it, sauté it, or even microwave it. I prefer to sauté it. Heat a large skillet over medium heat. Add the spinach and cook until it wilts down significantly, about 5-7 minutes. Be sure to stir it occasionally.
  9. Drain the spinach: Once the spinach is cooked, transfer it to a colander and press out as much excess water as possible. This is crucial to prevent a soggy filling. You can use your hands or a clean kitchen towel to squeeze out the water.
  10. Chop the spinach: Roughly chop the drained spinach.
  11. Combine the filling ingredients: In a large bowl, combine the chopped spinach, ricotta cheese, Parmesan cheese, egg, minced garlic, nutmeg, salt, and pepper. Mix well until everything is evenly distributed. Taste and adjust seasonings as needed. I usually add a little extra Parmesan for a richer flavor.
  12. Making the Tomato Sauce:
  13. Sauté the aromatics: Heat the olive oil in a medium saucepan over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic.
  14. Add the tomatoes and seasonings: Pour in the crushed tomatoes. Add the dried oregano, red pepper flakes (if using), salt, and pepper. Stir well to combine.
  15. Simmer the sauce: Bring the sauce to a simmer, then reduce the heat to low and let it simmer for at least 20 minutes, or up to an hour. The longer it simmers, the more the flavors will meld together. Stir occasionally to prevent sticking.
  16. Adjust the seasoning: Taste the sauce and adjust the seasoning as needed. You might want to add a pinch of sugar if the tomatoes are too acidic.
  17. Assembling the Rotolo:
  18. Roll out the pasta dough: Lightly flour your work surface. Divide the rested pasta dough in half. Keep one half wrapped while you work with the other. Using a rolling pin or a pasta machine, roll out the dough into a large, thin rectangle, about 12×16 inches. The thinner the dough, the better the texture of the rotolo. If using a pasta machine, start with the widest setting and gradually decrease the setting until you reach your desired thickness (usually setting 6 or 7).
  19. Spread the filling: Carefully transfer the rolled-out pasta sheet to a piece of parchment paper. Spread the spinach and ricotta filling evenly over the pasta, leaving a 1-inch border along one of the long edges.
  20. Roll up the rotolo: Starting from the opposite long edge, gently roll up the pasta sheet into a tight log, like you’re making a jelly roll. Use the parchment paper to help you roll it up tightly.
  21. Seal the edge: Moisten the 1-inch border with a little water and press it firmly to seal the rotolo.
  22. Repeat with the remaining dough and filling: Repeat the process with the remaining pasta dough and filling to make a second rotolo.
  23. Cut the rotolo: Using a sharp knife, trim the ends of each rotolo to create clean edges. Then, cut each rotolo into 1-inch thick slices. You should get about 12-16 slices from each rotolo.
  24. Prepare the baking dish: Spread a thin layer of tomato sauce in the bottom of a 9×13 inch baking dish.
  25. Arrange the rotolo slices: Arrange the rotolo slices in the baking dish, cut-side up. You can arrange them in a single layer or slightly overlapping.
  26. Top with sauce and cheese: Spoon the remaining tomato sauce evenly over the rotolo slices. Sprinkle with the grated mozzarella cheese.
  27. Baking the Rotolo:
  28. Preheat the oven: Preheat your oven to 375°F (190°C).
  29. Bake the rotolo: Cover the baking dish with aluminum foil and bake for 20 minutes.
  30. Remove the foil and bake further: Remove the foil and bake for another 15-20 minutes, or until the cheese is melted and bubbly and the rotolo is heated through.
  31. Let it rest: Let the rotolo rest for a few minutes before serving. This allows the filling to set slightly and makes it easier to slice.
  32. Garnish and serve: Garnish with fresh basil leaves (if using) and serve hot. You can also sprinkle with extra Parmesan cheese.

  Notes

  • Make ahead: You can assemble the rotolo ahead of time and store it in the refrigerator for up to 24 hours before baking. Just add a few extra minutes to the baking time.
  • Freeze it: You can also freeze the assembled rotolo before baking. Wrap it tightly in plastic wrap and then in aluminum foil. Thaw it in the refrigerator overnight before baking.
  • Add meat: For a heartier rotolo, you can add cooked Italian sausage or ground beef to the spinach and ricotta filling.
  • Use different cheeses: Feel free to experiment with different cheeses in the filling. Fontina, provolone, or Asiago would all be delicious.
  • Vegetarian option: Ensure your Parmesan cheese is vegetarian-friendly if needed.
  • Spice it up: Add a pinch of red pepper flakes to the filling for a little heat.
  • Herb it up: Add fresh herbs like parsley, oregano, or thyme to the filling for extra flavor.
  • Sauce variations: Instead of tomato sauce, you could use a creamy béchamel sauce or a pesto sauce.
  • Pasta dough alternatives: If you don’t want to make your own pasta dough, you can use store-bought fresh pasta sheets. Just be sure to adjust the baking time accordingly.