Baked Spinach Rotolos in Tomato Sauce

Ingredients

• 350 g spelt flour type 630
• 2 tbsp spelt flour type 630 (for handling)
• 3 eggs
• 6 tbsp Olive oil
• Salt
• 3 shallots
• 4 Garlic cloves
• 500 g spinach
• 70 g parmesan (30% fat in whole milk)
• 200 g ricotta (45% fat in whole milk)
• Pepper
• 1 organic lemon (zest)
• 2 tbsp tomato paste (15 g each)
• 800 g diced tomatoes (canned)
• 0.5 tsp dried Italian herbs
• 2 tbsp pine nuts (15 g each)

Instructions

1. 1.

   For the dough, put flour, eggs, 2 tbsp oil and 1 rubbed tsp salt into a bowl. Knead everything into a smooth, supple dough, adding cold water as needed, and let it rest for about 30 minutes.

2. 2.

   Meanwhile, peel and finely dice 2 shallots and 2 garlic cloves, heat them in 2 tbsp oil in a pot over medium heat for 3 minutes until fragrant, then remove from the pot. Drain the spinach, rinse, squeeze out excess water, chop, and add to the pot to wilt; then drain again, press dry, and chop. Grate 40 g parmesan finely. Mix ricotta with parmesan, salt, pepper, spinach, lemon zest, and shallot mixture.

3. 3.

   Knead dough on a floured surface and roll into 6 sheets (about 16 x 21 cm) in portions. Boil each sheet in salted water for 1 minute, remove, and place on a kitchen towel. Spread 1/6 of the ricotta filling on each sheet, roll tightly from the long side, and cut into 3 pieces.

4. 4.

   For the sauce, peel remaining shallot and garlic. Heat leftover oil in a pan, sauté both for 3 minutes over medium heat, stir in tomato paste, simmer 2 minutes, then add diced tomatoes. Season with salt, pepper, and herbs; let the sauce simmer for about 10 minutes.

5. 5.

   Place sauce in an oven-safe round dish, stand the spinach rolls upright, sprinkle pine nuts, and grate remaining parmesan on top. Bake pasta in a preheated oven at 200 °C (180 °C fan, gas: level 3) for about 30 minutes. Remove and serve.