Butternut and chicory rotolo (pasta rolls)

Name: Butternut and chicory rotolo (pasta rolls)
Prep time: 35 min
Cook time: 1 h
Total time: 1 h 35 min
Yield: 6
Ingredients: 350 g butternut squash, diced; 350 g sweet potato, diced; 55 g salted butter; 4 tbsp olive oil, plus extra for drizzling; 250 g white chicory, trimmed and finely chopped; 140 g red chicory, trimmed and finely chopped; 350 g fresh cherry tomato and basil sauce; 300 g fresh lasagne sheets; 200 g feta, crumbled; 70 g Parmigiano Reggiano, grated; 20 g pack sage, chopped

Rotolo translates as “scroll” or “coil” in Italian, and this take on the classic dish is truly special. The butternut, chicory and sage bring out the very best in each other, whilst the pasta is hearty and satisfying.

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Serves6
CourseMain meal
Prepare35 mins
Cook1 hr
Total time1 hr 35 mins

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Ingredients

350g butternut squash, diced
350g sweet potato, diced
55g salted butter
4 tbsp olive oil, plus extra for drizzling
250g white chicory, trimmed and finely chopped
140g red chicory, trimmed and finely chopped
350g fresh cherry tomato and basil sauce
300g fresh lasagne sheets
200g feta, crumbled
70g Parmigiano Reggiano, grated
½ x 20g pack sage, chopped

Method

Put the butternut and sweet potato in a large pan of boiling salted water; cook for 7-10 minutes until tender. Drain, return to the pan and set aside for 5 minutes to dry. Add 40g butter and mash until smooth; season. Meanwhile, put the oil in a large non-stick frying pan over a high heat. Fry all the chicory for 6-8 minutes until golden and charred in places. Add the remaining 15g butter and fry for 2 minutes, until melted; season.
Preheat the oven to 200?C, gas mark 6. Put the cherry tomato sauce in a large casserole dish or roasting tin (about 26cm x 22cm). Fill a bowl with just-boiled water. One at a time, carefully submerge the lasagne sheets in the water until soft enough to roll (about 30 seconds). Shake off any excess water and lay side by side (long edges touching) on the work surface.
Spread the mashed vegetables in an even layer over all the lasagne sheets. Scatter over the chicory, feta and ¾ of the parmigiano reggiano. Finely chop most of the sage leaves and scatter over. Season with black pepper. Starting from the narrow end, roll up each pasta sheet and halve widthways. Place each roll, cut-side up, in the dish on top of the tomato sauce, positioning them snugly beside each other. Spoon over any escaped filling.
Scatter over the remaining parmigiano reggiano and sage leaves. Season and drizzle with olive oil. Cover with foil and bake in the oven for 20 minutes, then remove the foil and bake for a further 20-25 minutes until deeply golden and crisp on top. Leave to cool a little, then serve.