Name: Spinach & Ricotta Rotolo with Herb Butter Sauce
Total time: 1 h 15 min
Yield: 4
Ingredients: 280g baby spinach leaves; 750g fresh ricotta; ½ cup (40g) finely grated parmesan; 1 clove garlic, crushed; ⅓ cup (50g) pine nuts, toasted, chopped; 2 tsp finely grated lemon rind; ¼ tsp ground nutmeg; 4 fresh lasagne sheets (200g); 200g butter, chopped; 16 sage leaves; ⅓ cup marjoram leaves

VMG Recipes