Pumpkin and spinach roll

Pumpkin and spinach roll
Pumpkin and spinach roll 5 1 Stefano Moraschini


10208 PUMPKIN ROLL and spinach INGREDIENTS for 4 PEOPLE for the pasta: 360 g flour, 2 eggs, a little glass of milk for the filling: 500 g pumpkin, 400 g of frozen spinach, 150 g grated Grana Padano cheese, 300 g cheese, 100 g of butter, a few leaves of Sage, nutmeg, salt In a terrinetta knead the flour with eggs, milk and a pinch of salt. Knead until dough is smooth. Cut the pumpkin flesh into thin slices and cook in the oven for about 20 minutes at 180° Wring well spinach and saute it in a little butter. Add 4 tablespoons of Grana Padano, grated nutmeg and ricotta. Mix well. Fry the squash in a little butter, a grated nutmeg, 4 spoons of Grana Padano cheese and a pinch of salt. Roll out the pastry into a thin rectangle, placed along the edge of the pumpkin mixture and with a round of dough formed a cannolo. The remaining surface of dough roll out the mixture of spinach and ricotta. Roll up the dough over itself and welded at both ends, then wrap the roll in a white towel and tie it to the end. Cook in boiling salted water for about an hour. Serve the sliced roll sprinkled with the remaining Grana Padano cheese and melted butter.

Pumpkin and spinach roll


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