Roll With It
Guanciale-Stuffed Pasta Rotoli Baked in White Wine Sauce
1 hour 10 minutes
Serves 4
DinnerItalianNut-freeShellfish-freeSoy-freeLow Sodium
Herb's take
Tonight, we’re rolling deep into Italian comfort: savory guanciale tucked inside pillowy pasta sheets, all cozied up in a fragrant white wine sauce. This is classic cucina with a twist, plus, you’ll learn why layering and resting are just as important to pasta as they are to lasagna.
Ingredients
Yield
4
Instructions
- 01Preheat your oven to 375°F. Lightly butter a 9 by 13 inch baking dish.
- 02Heat a large skillet over medium heat. Add guanciale and cook, stirring frequently, until the fat renders and the meat is golden and crisp, about 5–7 minutes. Transfer to a paper towel-lined plate and let cool slightly.
- 03In a mixing bowl, combine ricotta, Parmesan, egg, parsley, black pepper, salt, nutmeg, and cooled guanciale. Mix until evenly combined.
- 04Lay pasta sheets flat on a clean surface. Divide the guanciale filling evenly among the sheets, spreading it in a thin layer, leaving a 1-inch border at one short end. Roll sheets up snugly from the filled end to create tight logs. Place seam side down.
- 05Cut each roll crosswise into two or three pieces, about 3–4 inches long, to fit your baking dish. Nestle the rolls in the prepared dish.
- 06In the skillet with guanciale fat, add butter and olive oil over medium heat. Once melted, add minced shallot and cook until translucent, 2–3 minutes.
- 07Pour in the white wine, scraping up any browned bits. Simmer until reduced by about half, 3–4 minutes. Add chicken broth and bring to a simmer for another 2–3 minutes.
- 08Slowly spoon or pour the hot sauce over the pasta rolls in the baking dish. Cover tightly with foil.
- 09Bake for 25 minutes. Remove foil and bake uncovered for another 10 minutes until the tops start to brown and the sauce bubbles.
- 10Let rest 5 minutes before serving, so the filling sets up just enough for neat slices.
- 11Serve rolls with sauce spooned over the top and a shower of extra Parmesan, if desired.
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