Miguel Barclay’s Rotolo
- 3tbsp ricotta
- 20g Parmesan, grated
- 20g baby spinach
- 1 sheet fresh egg lasagne
- 2tbsp single cream
- 20g frozen peas
- STORE CUPBOARD
- ½tsp olive oil
Preheat the oven to 190C/170C Fan/Gas 5.
Mix the ricotta and ½ the Parmesan with the spinach – no need to wilt it, as the leaves will soften as you stir. Season with ground black pepper.
Spread the mixture evenly over the lasagne sheet, then roll up into a sausage shape.
Cut the roll into 2.5cm slices and put in an ovenproof dish, cut side up. Add the cream, peas, remaining Parmesan and a splash of water. Drizzle with the oil and season with pepper.
Bake for 15-20 mins, until the pasta is tender and golden at the edges, then serve.