If you closed your eyes and took a bite of this pasta, you would feel like you had been transported to Italy. Spinach and Ricotta Rotolo is a delicious dish that can be enjoyed as an appetizer or a main course. This vegetarian culinary treat was prepared in my kitchen by friend and Chef, Frans Muller. The recipe features an amazing homemade tomato sauce that you can use for endless Italian dishes. Trust me – even though this dish is chef inspired, it doesn’t mean it isn’t simple enough to serve in your own home!
Sauce – If you have a local farmer’s market in your neighborhood, see if you can find micro or bush basil. Those varieties have a stronger flavor which make the sauce very delicious.
Pasta – This recipe calls for a fresh pasta sheet. If you are unable to find it, you can use boxed lasagna sheets. Just be sure to par boil until soft enough to roll and line them up in the same towel to boil.
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Ricotta – We stuffed the pasta with double strained ricotta. This variety is a lot drier than your typical wet ricotta and is more similar in texture to feta. If you have traditional ricotta be sure to strain it to remove the excess liquid.
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Chef Frans Muller has worked at a 2 Michelin star restaurant, Banc in Sydney, Australia and has had professional experience in a range of restaurants. He has culinary training and knowledge in a number of cuisines including French, English, Italian, Modern Australian and now American. His New York restaurant experience includes working as Sous Chef at The Rabbit Hole, Aurora and Station restaurants.