PUMPKIN ROTOLO WITH BROWN BUTTER SAUCE

PREP + COOK TIME 1 HOUR 20 MINUTES SERVES 4

1.2kg butternut pumpkin,

chopped coarsely

6 cloves garlic, unpeeled 2 tablespoons olive oil

120g baby spinach leaves

400g firm ricotta

1 egg, beaten lightly

½ cup (40g) freshly grated parmesan 4 fresh lasagne sheets (185g)

125g butter, chopped

12 fresh sage leaves

1 Preheat oven to 200°C/180°C fan. Place pumpkin and garlic on two oven trays; drizzle with oil, season. Roast for 30 minutes or until pumpkin is golden and tender. Cool, then squeeze garlic from skins; discard skins.

2 Meanwhile, boil, steam or microwave spinach until wilted; drain. Cool. Using your hands, squeeze excess water from spinach, then chop coarsely. Place pumpkin, garlic, spinach, ricotta, egg and parmesan in a large bowl; stir, mashing pumpkin and garlic slightly, until combined. Season to taste.

3 Place two pasta sheets, one above the other with the long sides slightly overlapping, on a 45cm square piece of muslin. Spoon a quarter of the pumpkin mixture along the long side in front of you, to form a smooth log. Spread another quarter of the pumpkin mixture over the rest of the pasta, leaving a 3cm border at the opposite long side. Using the muslin as a guide, and starting from the long side closest to you, carefully roll up the rotolo to enclose the filling. Tie a knot at each end and secure with kitchen string at 5cm intervals. Repeat with remaining pasta sheets, pumpkin mixture and another square of muslin.

4 Bring a large flameproof baking dish of salted water to the boil over high heat. Reduce heat to medium. Lower rolls into water; simmer, uncovered, for 20 minutes or until rolls feel firmer. Remove rolls from water; stand for 2 minutes.

5 Meanwhile, heat the butter in a medium frying pan over medium-high heat; cook for

2 minutes or until golden brown.

Add sage leaves; cook for 30 seconds or until crisp. Remove from heat.

6 Unwrap rotolo; discard muslin. Trim ends, then cut each rotolo into six thick slices. Divide slices among plates; serve drizzled with butter sauce.