Squash and Spinach Rotolo Pasta

Steps

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1. 1
   Prepare the squash by scooping out the seeds and peeling away the skin. Mash the squash flesh and season with salt and pepper.
   ≈0:15
2. 2
   Chop the red onion. Heat olive oil in a pan and fry the onion until softened, seasoning with salt and pepper.
   ≈1:16
3. 3
   Add the frozen spinach to the onion, sprinkle with nutmeg, and simmer over low heat for about 15 minutes until the spinach is deeply cooked and concentrated.
   ≈2:35
4. 4
   Make the tomato sauce by frying sliced garlic and chili (if using) in olive oil until the garlic is lightly golden. Pour in the tomato puree, add a splash of water to rinse the jar, stir, and bring to a boil.
   ≈3:22
5. 5
   Lay out the fresh lasagna pasta sheets. If they are stiff, briefly dip them in boiling water for about 20 seconds to make them pliable for rolling.
   ≈4:25
6. 6
   Spread a portion of the mashed squash evenly on each pasta sheet, dividing it among the six sheets.
   ≈4:47
7. 7
   Top the squash with a layer of the cooked spinach filling, distributing it roughly evenly.
   ≈5:09
8. 8
   Crumble about 50g of feta cheese over the spinach, then top with grated Parmesan.
   ≈5:34
9. 9
   Roll up each pasta sheet tightly from one end, like a savoury Swiss roll. Cut each roll in half, then cut each half in half again into quarters.
   ≈6:14
10. 10
    Place the pasta rolls into the tomato sauce, nestling them tightly together. Finish with additional grated Parmesan and fresh sage leaves tossed in olive oil.
    ≈6:45
11. 11
    Place the dish in a preheated 180°C (350°F) oven and bake for 40 minutes until golden and crispy.
    ≈8:08