Squash Rotolo & Sage Brown Butter

Rotolo, like a rolled lasagna, is sheeted pasta filled with butternut squash and whipped ricotta. Finish with a brown butter sauce, crispy sage and amaretti crumble.

Serving For Two People

— 750g Butternut Squash Rotolo
— Sage Butter
— 40g Grana Padano
— Amaretti Crumble

Instructions

1) Preheat oven to 400 degrees. Heat a non-stick pan over medium-high heat with 2-3 tablespoons of cooking oil.

2) Carefully add rotolo pieces to the hot pan. Allow to sear for 2 minutes until browned on one side. 

3) Turn over rotolo pieces and place the pan in the oven for 5 minutes.

4) Remove pan from the oven, add butter and sage and allow to simmer until slightly browned.

5) Plate on two plates. Drizzle browned butter and sage on top of rotolo. Finish by grating Grana Padano and garnish with amaretti crumble.

Contains dairy