Saturday, March 1, 2014

Spinach Rolls with Thyme and Sage Brown Butter Sauce by Colleen Guenther

Ready for a fresh and savory pasta dish? This is it! 

There is something about paste roll-ups that makes them not only fun to make but somehow taste better? Maybe it's a visual thing….. try them and be happy!

Serves 4

What you Need:
For Pasta:
8 Sheets of oven-ready lasagna noodles
9ounces of Spinach
1 medium finely diced white onion
3 cloves of garlic minced
1 cup of ricotta
½ cup of shredded parmesan (and extra to sprinkle on top)
1 egg
1 TBS olive oil (and extra to coat your rolls with)
1 freshly grated lemon peel

For Sauce:
1 stick of butter
6 fresh thyme stems
6 fresh sage stems


1. Boil your pasta noodles in water until malleable (about 2 minutes). Drain and rinse with cold water. Set aside. 
2. Sautee your onions and garlic on medium in the olive oil for 5-8 minutes or until the onions are translucent. Then set aside in a separate large bowl to cool. 
3. Blanch your spinach for 5 seconds, drain and squeeze out excess water. Chop and add to your onions and garlic. 
4. Then, in the same bowl, add your ricotta, parmesan, egg and lemon peel. Mix well. 
5. Once mixed, lay out your partially cooked lasagna noodles and spread, evenly across, your mixture on all 8 of the lasagna noodles. 
6. Gently roll your noodles up into tight rounds and place on greased baking sheet close together. 
7. Spread a thin but even coat of olive oil on each of the rolls and cover completely with tinfoil. 
8. Bake at 375 for 25 minutes. 
9. After the 25 minutes, take your rolls out of the oven (keep covered) and let sit until your butter sauce is done. Letting the rolls sit for 5 minutes or so helps set them up which makes them easier to handle and cut into slices. 
10. For the sauce, heat up a sauce pan to high and place your butter in the pan and let it melt, foam and brown. 
11. After a minute of melting, add your thyme and sage and continue to cook down your butter, gently swirling in the pan as it melts. 
12. Once melted and nicely browned, turn off the heat and slice each roll into 4 equal parts. 
13. Place individual parts on a plate and lightly drizzle your butter onto them. Serve and enjoy.

No comments:

Post a Comment