Mushroom, spinach + ricotta pasta roll with caper butter from Wild Weed Pie: A Lifetime of Recipes b

Ingredients

• 125 g butter, extra
• 2 teaspoons chopped thyme leaves
• ½ teaspoon ground coriander seeds
• pinch freshly grated nutmeg
• large pinch salt
• 350 g plain flour, sifted
• 1 clove garlic, chopped
• ¼ cup extra-virgin olive oil
• 60 g parmesan cheese, grated
• 5 egg yolks
• freshly ground black pepper, to taste
• 100 g parmesan cheese, extra, shaved
• 2 eggs
• 1 tablespoon olive oil
• 1 medium red onion, finely chopped
• 200 g ricotta
• 30 g butter
• 800 g baby spinach leaves
• 400 g large mushrooms, sliced
• 2 tablespoons small salted capers, blanched
• kitchen twine
• salt, to taste