Caramelised butternut and goat’s cheese rotolo pasta

8 servings Prep: 25 mins, Cooking: 40 mins By Food24
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Ingredients (15)

2 kg butternut — peeled
1 Tbs nutmeg — ground
2 Tbs cinnamon — ground
50 g brown sugar — soft
100 g butter
1 eggs
1 goat's milk cheese — log, chevin
1 cup parmesan cheese
3 pasta — sheets
1 eggs — whites only
olive oil — extra virgin
1/2 cup pine nuts
1 cup fresh sage — leaves
20 g rocket
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Preheat oven to 200°C.

Cut butternut it into large chunks and place it in a roasting tray.
Season with spices, sugar, salt and pepper and dab with butter.
Bake in preheated oven until the butternut has cooked and is caramelised.
Put cooked butternut in a bowl and add the egg, crumbled goat’s cheese and half a cup grated Parmesan and seasoning.

Lay one pasta sheet on top of a clean tea towel. Brush the bottom long edge with egg white.
Lay another pasta sheet along that edge so that they just overlap (about 2cm).
Repeat this process with a third piece of pasta. You should end up with a large rectangle.
Spread the butternut mix evenly over the paste, leaving a 2cm gap the length of the edge nearest you.

Brush this with egg white. Using the tea towel, roll up the pasta towards you into a neat roulade, enclosed in the tea towel.
Tie each end of the rotolo tightly with string and place in a rectangular bain-marie 9it should fit in the bath with ease), filled with boiling water.

Poach the rotolo for 40 minutes, turning it after 20 minutes to make sure it cooks evenly.
Remove from the water and leave to cool. Remove the tea towel or it will stick to and tear the pasta.

When the rotolo is cooled, brush with olive oil and refrigerated.
To serve, cut the rotolo into thick slices, brush with butter and warm in a pan or under a grill until golden brown.

Heat a little butter in a pan, add the pine nuts and sage leaves and fry until the sage is crisp and the pine nuts are golden brown.
Spoon this garnish over the rotolo.
Sprinkle the rest of the Parmesan and some rocket leaves dressed with olive oil.

Recipe reprinted with permission of Pete Goffe-Wood from his book, A Life Digested, 2014, page 170.

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