Rotollo di Funghi from Great British Chefs 2 by Rose Gray

Name: Rotollo di Funghi from Great British Chefs 2 by Rose Gray
Ingredients: leaves from 8 sprigs of fresh sage; 250 g/8 oz field mushrooms, coarsely sliced; 65 g/2½ oz dried porcini mushrooms, reconstituted in boiling water to cover; 16 sprigs of fresh marjoram; sea salt; freshly ground black pepper; freshly grated nutmeg; 65 g/2½ oz Parmesan, freshly grated, plus extra, for serving; about375 g/12 oz fresh ricotta cheese; ½ teaspoon sea salt; or plain white flour; 750 g/1½ lb Italian tipo OO pasta flour; 175 g/6 oz unsalted butter; 125 g/4 oz medium semolina flour, for dusting; 4 eggs and 9 egg yolks; 75 g/3 oz butter plus 20 g/¾ oz extra; 4 tablespoons olive oil, plus; ½ quantity fresh pasta (see below); semolina flour, for dusting; 4 garlic cloves, finely chopped; ½ red onion, finely chopped; 875 g/1¾ lb fresh chanterelles, finely sliced, or 1 kg/2 lb spinach, washed and finely sliced

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To make the pasta, put the flour, salt, eggs and yolks in a food processor and pulse-blend until they form a loose ball of dough. Dust over your work surface wi

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Food processor

Ingredients

leaves from 8 sprigs of fresh sage
250 g/8 oz field mushrooms, coarsely sliced
65 g/2½ oz dried porcini mushrooms, reconstituted in boiling water to cover
16 sprigs of fresh marjoram
sea salt
freshly ground black pepper
freshly grated nutmeg
65 g/2½ oz Parmesan, freshly grated, plus extra, for serving
about375 g/12 oz fresh ricotta cheese
½ teaspoon sea salt
or plain white flour
750 g/1½ lb Italian tipo OO pasta flour
175 g/6 oz unsalted butter
125 g/4 oz medium semolina flour, for dusting
4 eggs and 9 egg yolks
75 g/3 oz butter plus 20 g/¾ oz extra
4 tablespoons olive oil, plus
½ quantity fresh pasta (see below)
semolina flour, for dusting
4 garlic cloves, finely chopped
½ red onion, finely chopped
875 g/1¾ lb fresh chanterelles, finely sliced, or 1 kg/2 lb spinach, washed and finely sliced