500 gram spinach chopped and boiled
500 gram lamb mince
2 tablsepoons olive oil
3 garlic cloves crushed
500 gram tomatoes chopped into small pieces
1 large onion chopped into small pieces
2 celery sticks chopped into small pieces
2 carrots peeled and chopped into small pieces
1 tablespoon dried herbs
250 gram cottage cheese
50 grams cheddar cheese

For Pasta:

250 gram flour
3 eggs
1 tablespoon olive oil


Place the flour on a clean surface. Make a large well in the center. Add the eggs and oil in it, and gradually mix these with the flour to make a dough. Knead until smooth. Wrap in cling film and leave for 45 minutes.

In a large saucepan, fry the garlic. Then add the tomatoes and 250 ml of water. Cover and cook for 20 minutes. Set aside. In a frying pan on medium flame, cook the onion, celery and carrots for about 15 minutes or until soft. Then increase the heat and add the lamb and herbs. When cooked add the tomato puree.

Preheat oven on 200 degrees. Roll out the dough into a rectangle. Evenly spread the cottage cheese, leaving a 2 cm border. Season, then sprinkle the spinach. Top with the lamb mixture and half of the cheddar cheese. Tightly roll it up. Pinch the ends. Wrap the rotolo in a clean tea towel. Bind the ends with string. Place in a large pan, half filled with simmering water. Cover and let it simmer for 20 to 25 minutes. Remove. Allow to cool and then remove the towel. In a dish spread the tomato sauce. Slice the rotolo in 12 pieces, then arrange them in the dish. Sprinkle the remaining cheddar cheese. Cover with foil and bake for 20 minutes. Then uncover for another 20 minutes until golden and bubbly.


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