Butternut And Ricotta Rotolo With Sage Brown Butter | olivemagazine
Put your pasta making skills to the test and impress your guests with this low-calorie recipe for a herby butternut squash and ricotta vegetarian starter
Ingredients
- 1 clove garlic crushed
- a bunch sage ½ leaves finely chopped and ½ leaves picked
- a grating nutmeg
- olive oil
- 500g butternut squash seeded and cut into 2cm cubes
- 150g ricotta
- (or veggie alternative) 25g parmesan plus shavings to serve
- a pinch ground mace
- 1 egg beaten
- 100g butter
- 150g 00 flour plus more for dusting
- 1 large eggs plus 1 yolk
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