Cotto's Pumpkin, Mozzarella & Pork Rotolo with Porcini Cream

Cotto's Pumpkin, Mozzarella & Pork Rotolo with Porcini Cream

Ready in 55 minutes Serves 2
This dish most recently appeared in My Gourmet (4 Nights For 2) on Sunday, April 26, 2020.


Pumpkin Mixture

  • 200g pumpkin
  • 150g pork grind
  • 25g grated Parmesan cheese
  • 100g ricotta

Spinach Mixture

  • 200g baby spinach
  • 100g mozzarella, grated
  • 25g grated Parmesan cheese


  • 1 sheet fresh pasta

Porcini Cream

  • 15g dried porcini mushrooms
  • 1 clove garlic, thinly sliced
  • 1/4 cup sour cream

To Serve

  • 20g roasted pumpkin seeds


  1. Preheat oven to 230°C. Bring a pot of salted water to the boil. Bring a half full kettle to the boil. Cook pumpkin mixture. Toss pumpkin on a lined oven tray with a drizzle of oil. Season with salt and pepper and roast in oven for about 20 minutes, until tender. Meanwhile, heat a drizzle of oil in an oven-proof fry-pan on high heat. Cook pork for 3-4 minutes, until cooked through. Add pork to a bowl with cooked pumpkin and a pinch of salt. Add first measure of Parmesan and ricotta and mash well. Set aside and reserve pan.
  2. Prep & cook spinach mixture. Return reserved pan to high heat. Add spinach and 1 tsp water and cook for about 1 minute, until wilted. Set spinach aside to cool and reserve pan. Squeeze out liquid from spinach and transfer to a bowl with a pinch of salt, mozzarella and second measure of Parmesan. Mix well and set aside.
  3. Soak porcini & cook pasta. Place porcini mushrooms in a heat-proof bowl and cover with boiling water. Soak for 5 minutes and drain into a bowl to reserve liquid. Set aside. Cook pasta sheet in boiling water for 1 minute, drain and run under cold water to stop cooking. Place horizontally on a flat chopping board and pat dry.
  4. Make rotolo. Evenly spread spinach mix on pasta leaving a 2cm border at the bottom and top. Place pumpkin mix in the centre of spinach and shape into a log. Starting with the long side closest to you, fold pasta over filling and then roll up into a log. Cut into 8 pieces. Heat a drizzle of oil in reserved pan on high heat. Add rotolo cut side down and fry for 2 minutes. Remove from heat, flip and transfer to oven to bake for 15 minutes, until hot and golden.
  5. Make porcini cream. Heat a drizzle of oil in a pot on medium heat. Add garlic, drained porcini mushrooms and a pinch of salt, cook for 1 minute and add 1/2 cup reserved porcini liquid. Cook for 1-2 minutes, until reduced by half. Remove from heat and stir through sour cream. Season to taste with salt and pepper.
  6. Serve rotolo topped with porcini cream and roasted pumpkin seeds.

Nutritional Information

Energy 3257 kj
778 kcal
Protein 55.1g
Carbohydrate 36.6g
Fat 44.3g