Butternut Squash Rotolo With Sage Butter Sauce

Directions

1. 1
   Preheat oven to 400°F. Place squash and garlic on 2 baking trays. Drizzle with oil then season. Roast for 30 mins, or until golden and tender. When cool enough to handle, squeeze garlic from skins. Discard skins.
2. 2
   Meanwhile, boil, steam or microwave spinach until wilted. Drain and let cool. Using your hands, squeeze any excess water from spinach then chop coarsely. Combine spinach with squash, ricotta, Parmesan and egg in a large bowl. Mash coarsely. Season to taste.
3. 3
   Place 2 sheets of pasta, long sides slightly overlapping, on an 18 inch square of muslin. Spoon 1/4 of squash mixture along long side in front of you to form a smooth log. Spread another 1/4 of squash mixture over remaining pasta, leaving a 1 inch border at the opposite long side. Using the muslin as a guide, carefully roll up rotolo to enclose filling. Wrap in muslin and tie a knot at each end. Secure with butcher's twine at 2 inch intervals. Repeat with remaining pasta sheets, squash mixture and another square of muslin.
4. 4
   Bring a deep pot of salted water to a boil over high heat. Reduce heat to medium. Carefully lower rotolo into water and simmer for 20 mins, or until pasta is cooked. Remove rolls from water and set aside for 2 mins.
5. 5
   Meanwhile, cook butter in a medium frying pan over medium-high heat for 2 mins, or until golden brown. Add sage and cook for 30 seconds, or until crisp. Remove from heat.
6. 6
   Unwrap rotolo and discard muslin. Trim ends then cut each rotolo into 6 thick slices. Divide slices between serving plates. Serve drizzled with sage butter sauce.