Method

• Pre heat the oven to 180 degrees
• Finely dice the onion and garlic for the tomato sauce and sautee in a low to moderate pan with some oil until softened but not coloured
• Add the rest of the sauce ingredients and bring to a simmer
• Cook until the sauce is thickened and then season to taste with salt and pepper
• Turn the heat off and set aside
• Finely chop the onion and garlic for the Rotolo filling
• Heat a pan on a low-moderate heat, add some oil and cook the onion and garlic gently until softened
• Add the kale and cook until it is wilted down and softened
• Allow the mix to cool before mixing through the ricotta, lemon juice and zest
• Season to taste with salt and pepper
• Take a piece of pasta sheet and place on the bench with the long side running horizontally
• Spread a layer of the filling over the pasta leaving 1 cm along the top edge
• Brush the edge with water
• Roll the pasta up from the long side towards the water brushed edge and seal
• Cut the roll in to pieces about 3cm long
• Repeat this process until all of the filling is used
• Spread 2/3 of the tomato sauce over the base of a 20x20cm baking dish
• Place the pieces of Rotolo over the sauce, cut side facing up
• Spread the remaining 1/3 of the tomato sauce over the top and bake in the oven for approx
• 25-30 minutes until the pasta is almost cooked
• Remove from the oven and sprinkle over a handful of your favourite cheese
• Return the Rotolo to the oven and continue to cook for another 5 minutes until the cheese has melted and is bubbling
• Serve straight away