Spinach and Ricotta Rotolo with Seared Scallops, Sage and Valley of Kings Beurre Blanc

Methods and Directions

• To make the rotolo, roll out the pasta dough until smooth and 1-2mm thick or until you can see your hand through the dough. Cut into lengths of approximately 15cm long and cook in boiling water with oil and salt for 2 minutes. 
• Refresh with cold water, drain and place on a sheet of cling wrap and cover. It should resemble a cooked thin version of a lasagna sheet.
• To make the rotolo filling, sauté finely chopped onion, garlic, fresh herbs, lemon zest with a generous amount of butter. Cook until onions are soft and avoid too much colour. Cool mixture.
• Blanch baby spinach, refresh and squeeze out all liquid. Chop spinach and add to onion mixture, also add the ricotta at the same time.
• Spread mixture evenly over two thirds of the pasta sheet and roll up to approximately 5cm in diameter. Roll and cover with cling wrap. 
• To prepare the beurre blanc, remove the tea from white wine and add a small squeeze of lemon and reduce the mixture by three quarter in a small stainless pan. Whisk in chopped butter to form a velvety, orange in colour batter.