The author of this recipe humorously referred to this baked rotolo as “cannenolloni on steroids”. Rotolo, which means “coil” or “scroll” is an Italian pasta sheet rolled to form a roulade. The process of making it is quite complicated because you need to wrap it in a tea towel and poach before slicing and serving.
Although it takes some skill to make this recipe, you won’t mind. You’re going to love the combination of ricotta, creamy spinach, nutmeg and parmesan. And also the brown bits on top to finish it off! Find the full recipe from this post below.