Around 1 kg pumpkin, peeled and chopped coarsely
6 cloves garlic, unpeeled
Slug of olive oil
Bunch of baby spinach
400g fresh ricotta
1/2 cup grated Parmesan
Egg, lightly beaten
4 fresh lasagne sheets
125g butter, chopped
12 fresh sage leaves
Roast the pumpkin and garlic with the olive oil, and season to taste in a 200 dc oven for 30 minutes. When cool enough squeeze the garlic from their skins.
Steam the spinach until wilted. Chop coarsely. In a large bowl place all ingredients except lasagna sheets, butter and sage, and mash until combined.
Place 2 lasagne sheets with the long sides overlapping slightly. Spoon half the mixture along the long side leaving a 3 cm edge. Roll it up and wrap in muslin cloth, tying the ends off and secure with kitchen string about 5 cm apart. Repeat for the other half.
Bring a large flame proof dish of salted water to the boil over high heat. Reduce to medium heat. Lower rolls in pan, simmer uncovered for 20 mins or until firm. Remove from water and stand 2 mins.
Unwrap the rotolo, trim ends and cut into thick slices, drizzle butter sauce over.
Serve with honeyed steamed carrots, and baked Brussels sprouts with bacon, lemon and Parmesan.
(This recipe was uploaded with the permission of the original poster.)