Rotelle di Borzonasca with Tomato and Basil Sauce

Ingredients

• For the pasta: For the pasta:
• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 2 large eggs 2 large eggs
• 1/2 teaspoon salt 1/2 teaspoon salt
• Water, as needed Water, as needed
• For the filling: For the filling:
• 2 cups (200g) fresh spinach, chopped 2 cups (200g) fresh spinach, chopped
• 1 clove garlic, minced 1 clove garlic, minced
• 1 cup (250g) ricotta cheese 1 cup (250g) ricotta cheese
• Salt and pepper, to taste Salt and pepper, to taste
• For the tomato and basil sauce: For the tomato and basil sauce:
• 4 large tomatoes, peeled and diced 4 large tomatoes, peeled and diced
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1/4 cup (60ml) olive oil 1/4 cup (60ml) olive oil
• 1/4 cup (60ml) tomato paste 1/4 cup (60ml) tomato paste
• 1/4 cup (60ml) water 1/4 cup (60ml) water
• Handful of fresh basil leaves, torn Handful of fresh basil leaves, torn
• 1 teaspoon sugar 1 teaspoon sugar
• Salt and pepper, to taste Salt and pepper, to taste

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 12g, 5g
• Carbohydrates (total, sugars): 45g, 6g
• Protein: 14g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   In a large mixing bowl, combine the flour and salt for the pasta. Make a well in the center and crack the eggs into it. Gradually incorporate the flour into the eggs until a dough forms. If the dough is too dry, add water, a tablespoon at a time, until it comes together. Knead the dough for about 5 minutes until smooth and elastic. Cover with a damp cloth and let it rest for 30 minutes.
2. 2.
3. 3.
   In the meantime, prepare the filling. Heat a tablespoon of olive oil in a pan over medium heat. Add the minced garlic and sauté for a minute until fragrant. Add the chopped spinach and cook until wilted. Remove from heat and let it cool. In a bowl, combine the cooked spinach with ricotta cheese. Season with salt and pepper to taste. Set aside.
4. 4.
5. 5.
   Roll out the pasta dough on a lightly floured surface until it is about 1/8 inch thick. Using a round cookie cutter or a glass, cut out circles of about 2 inches in diameter.
6. 6.
7. 7.
   Place a small spoonful of the spinach and ricotta filling in the center of each pasta circle. Roll up the pasta to form a wheel, pressing the edges to seal. Repeat with the remaining dough and filling.
8. 8.
9. 9.
   To make the tomato and basil sauce, heat the olive oil in a large saucepan over medium heat. Add the chopped onion and minced garlic, and sauté until translucent. Add the diced tomatoes, tomato paste, water, torn basil leaves, sugar, salt, and pepper. Simmer the sauce for about 20 minutes, stirring occasionally, until it thickens slightly.
10. 10.
11. 11.
    Bring a large pot of salted water to a boil. Cook the pasta wheels for about 5-6 minutes or until al dente. Drain the pasta and add it to the tomato and basil sauce. Gently toss to coat the pasta with the sauce.
12. 12.
13. 13.
    Serve the Rotelle di Borzonasca hot, garnished with fresh basil leaves and grated Parmesan cheese, if desired.

Treat your ingredients with care...

• Spinach — Make sure to thoroughly wash the spinach leaves before chopping them. Remove any tough stems and discard them.
• Ricotta cheese — Use fresh ricotta cheese for the best flavor and texture. If you can't find ricotta, you can substitute it with cottage cheese or a mixture of cream cheese and Greek yogurt.

Tips & Tricks

• To save time, you can prepare the filling and sauce in advance and refrigerate them until ready to use.
• If you prefer a smoother sauce, you can blend it using an immersion blender or a regular blender.
• Feel free to add grated Parmesan cheese on top of the dish before serving for an extra burst of flavor.
• If you don't have a round cookie cutter, you can use a knife to cut out squares or rectangles from the pasta dough and roll them up to form the wheels.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Serving advice

Serve the Rotelle di Borzonasca as a main course accompanied by a fresh green salad and crusty bread. It can also be served as a side dish alongside grilled chicken or fish.

Presentation advice

Arrange the Rotelle di Borzonasca on a large serving platter, drizzle some extra tomato and basil sauce on top, and garnish with fresh basil leaves. The vibrant colors of the pasta wheels and the aromatic sauce will make for an appetizing presentation.