Name: Mushroom & Chestnut Rotolo Recipe
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4
Cuisine: Italian
Ingredients: 250g fresh pasta sheets; 200g mushrooms, sliced; 150g cooked chestnuts, roughly chopped; 1 onion, finely chopped; 2 cloves of garlic, minced; 1 tbsp olive oil; 1 tsp dried thyme; 1 tsp dried rosemary; Salt and pepper to taste; Grated Parmesan cheese for serving

How To Make Mushroom & Chestnut Rotolo

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Preparation: 20 minutes

Cooking: 40 minutes

Total: 60 minutes

Serves:

Ingredients

250g fresh pasta sheets
200g mushrooms, sliced
150g cooked chestnuts, roughly chopped
1 onion, finely chopped
2 cloves of garlic, minced
1 tbsp olive oil
1 tsp dried thyme
1 tsp dried rosemary
Salt and pepper to taste
Grated Parmesan cheese for serving

Instructions

Preheat the oven to 180°C (350°F).
In a large pan, heat the olive oil over medium heat. Add the onions and garlic, and cook until translucent.
Add the mushrooms to the pan and cook until they release their moisture and start to brown.
Stir in the chestnuts, thyme, rosemary, salt, and pepper. Cook for another 2 minutes, then remove from heat and let it cool slightly.
Lay out the pasta sheets and spoon the mushroom and chestnut mixture along the length of each sheet.
Roll up the pasta sheets tightly and cut each roll into 4 equal-sized pieces.
Place the rotolo rolls in a baking dish and drizzle with olive oil. Bake in the preheated oven for 25-30 minutes, or until golden and crispy.
Serve hot, sprinkled with grated Parmesan cheese.