Rotolo verde con ricotta e erbe d’estiva

Spinach pasta with ricotta and summer herbs

For 6

1 recipe Spinach Pasta (see here)

Maldon salt and freshly ground black pepper

semolina flour for dusting

Parmesan, freshly grated

Olive paste

250 g (9 oz) stoned black Niçoise olives

2 garlic cloves, peeled

3 tablespoons fresh basil

3 tablespoons fresh marjoram

Filling

750 g (1 lb, 10 oz) ricotta cheese

150 g (5 oz) Parmesan, freshly grated

4 tablespoons chopped fresh basil

3 tablespoons chopped fresh marjoram

3 tablespoons chopped fresh parsley

3 organic eggs

120 ml (4 fl oz) double cream

Nutmeg butter

225 g (8 oz) unsalted butter, clarified

1 nutmeg

To make the olive paste, put the olives, garlic, basil and marjoram into the bowl of a food processor and pulse-chop. Remove to a bowl and set aside.

To make the filling, beat the ricotta with a fork to lighten and separate it. Add the Parmesan, the basil, marjoram and parsley, and season with salt and pepper to taste. Take about half of this herb ricotta, and place in the (cleaned) bowl of the food processor. Pulse-chop to combine and then add the eggs one by one. Finally add the cream and mix in. You will have a bright green, fairly liquid mixture. Carefully fold this mixture into the remaining ricotta mix to combine, and then season to taste.

Roll the pasta out by hand on a work surface, dusted with semolina flour, to a large sheet, as thin as possible; it will not matter if there are a few holes or tears. Cut the edges to straighten; you should have a piece of about 30 cm (12 in) square.

If you have a pasta machine, roll out two strips and join to make the same size by brushing the edges with water to seal.

Spread the olive paste along the edge of the side nearest you, and then spread the ricotta mixture over the rest of the sheet to a 1 cm (1/2 in) thickness. Scatter with a little grated Parmesan. Starting with the olive edge, gently roll the pasta up into a large sausage, about 6 cm (2.1/2 in) thick. Wrap the roll in a large tea towel as tightly as you can, securing with string to help keep the roll in shape. (If you do not have a fish kettle, the best cooking pot for this long roll, you will have to cut the roll in half and make two tea-towel wrapped parcels.)

Fill the fish kettle or other suitable pan with water and bring to the boil. Add salt generously and poach the pasta roll for about 20–25 minutes.

Meanwhile, make the nutmeg butter. After clarifying the butter, grate the whole nutmeg into it, and season with salt and pepper. Heat gently.

Drain the pasta roll and remove from the cloth. Place on a board and cut into generous 2 cm (3/4 in) slices. Ladle the nutmeg butter over, and sprinkle with some grated Parmesan.