Welcome back! Today’s newsletter covers:
My spinach & artichoke rotolo recipe with easy substitutions
A weeknight grilling idea: lemon pepper chicken wings with homemade ranch dressing
Spinach & Artichoke Rotolo
(the scenic route with suggestions for shortcuts along the way)
I present to you a labor of love: Spinach & Artichoke Rotolo with homemade pasta and hand-prepared artichoke hearts. For some, this might seem more aspirational than practical for everyday cooking, and I agree. However, I’ve devised some candyland-esque shortcuts that promise equal deliciousness. We’ll still achieve the same goal—a pinwheel-shaped pasta filled with creamy artichoke and spinach (inspired by spinach artichoke dip) and just the right amount of tomato sauce. What sets this apart from lasagna? Well, the tomato sauce plays a supporting role rather than taking the spotlight; the pasta itself results in a slightly drier texture and I like the pasta-to-filling ratio. Plus, the top gets beautifully bubbly, allowing you to control the crispiness of the edges to your liking.
Watch me make it here:
Ingredients:
Pasta Dough*:
2 cups "00" flour (or all-purpose flour)
2 large eggs, plus 2 egg yolks
Semolina flour for dusting
Filling:
1 cup cooked spinach*, drained and chopped
1 cup artichoke hearts*, trimmed and chopped (from fresh artichokes)
Zest of 1 lemon
1 cup ricotta cheese
1/2 cup grated Parmesan cheese
Salt and pepper to taste
Fresh basil, for garnish
Tomato Sauce*:
2 cloves garlic, smashed
1 can (14 ounces) crushed tomatoes
1 tablespoon fresh oregano
Salt and pepper to taste
Shortcut Substitutes*:
1 box store-bought lasagna sheets
1 cup cooked spinach, drained and chopped (frozen spinach, thawed and drained works well)
1 cup chopped artichoke hearts (from a jar or can, drained and chopped)
1 can (14 ounces) of your favorite, flavorful tomato sauce
Instructions:
Prepare Pasta:
Homemade Option: Make a mound with flour on a clean surface. Create a well in the center. Crack eggs into the well, and gradually mix in flour until dough forms. Knead for 8-10 minutes until smooth. Cover with plastic wrap and let the dough rest for 30 minutes in the fridge. On a semolina floured surface, roll out into thin sheets.
Easier Option: If using store-bought lasagna sheets, soak them in hot water until pliable. I learned this trick for Ina Garten’s lasagna recipe. Soak them in a big pot of hot tap water until you’re able to work them for the recipe.
Prepare Filling:
Homemade Option: For artichoke hearts, trim fresh artichokes, boil until tender, then chop hearts. Combine spinach, artichoke hearts, lemon zest, ricotta, Parmesan, salt, and pepper in a bowl.
Easier Option: Combine spinach, chopped artichoke hearts, lemon zest, ricotta, Parmesan, salt, and pepper in a bowl.
Prepare Tomato Sauce:
Homemade Option: Stir in a small saucepan the smashed garlic cloves, crushed tomatoes, oregano, salt, and pepper. Simmer for 15-20 minutes. Remove garlic cloves before using.
Easier Option: Use tomato sauce straight from the jar
Assemble and Bake: Preheat oven to 375°F. Spread 3/4 of the tomato sauce in casserole dish. Layer pasta sheets with filling, roll into logs, and cut them in to thirds. Pour remaining sauce over rolls and cover tightly with casserole lid or aluminum foil.
Cook: Bake 25-30 minutes until pasta is cooked and sauce is bubbly. Uncover and sprinkle with parmesan cheese. Return to oven for 10 minutes or until golden to your liking.
Serve: Cool slightly before serving. Garnish with fresh basil.
Weeknight Grilling Idea: Lemon Pepper Chicken Wings with “ranch” dressing
Groundbreaking? No. Delicious? Absolutely. Perfect for a weeknight? Yes. Leftovers? You bet. I love tossing whatever bread I have on hand onto the grill, brushed with a bit of olive oil.
Here's how to make grilled lemon pepper chicken wings and homemade ranch dressing:
For the Chicken Wings:
2 pounds chicken wings
Zest of 1 large lemon
2 cloves garlic, freshly grated
2 teaspoons ground black pepper
2 teaspoons kosher salt
1 teaspoon onion powder
For the Ranch Dressing:
1 cup mayonnaise
1/2 cup sour cream
1/4 cup buttermilk (adjust for desired thickness)
2 cloves garlic, grated
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh dill (or 1 teaspoon dried dill)
1 tablespoon chopped fresh chives
1 teaspoon onion powder
Salt and black pepper to taste
Instructions
Pat the chicken wings dry with paper towels. In a large bowl, toss the wings with lemon zest, freshly grated garlic, ground black pepper, kosher salt, and onion powder until evenly coated.
Preheat your grill to medium-high heat. Place the wings on the grill in a single layer. Grill the wings for 20 minutes, turning occasionally, until they are golden brown and cooked through. Transfer the grilled wings to a serving platter.
For the Ranch Dressing: In a medium bowl, combine the mayonnaise, sour cream, and buttermilk. Stir in the chopped dill, chives, parsley, garlic powder, onion powder, salt, and black pepper. Cover and refrigerate the dressing before serving to allow the flavors to meld.