Butternut And Ricotta Rotolo With Sage Brown Butter
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
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.olivemagazine.com.
Cooking tools:
- Food processor
- Rolling pin
- Roasting pan
- Baking sheet
- Oven
- Kitchen scale
- Grater
- Chef's knife
- Cutting board
- Mixing bowl
- Spatula
- Saucepan
- Stove
- Kitchen towel
- Butcher's twine
- Plastic wrap
- Measuring spoon
- Plate
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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