This is essentially a pasta roll or roulade, the name is Italian for ‘small wheel’.
Overlapping sheets of fresh pasta are topped with a filling, then rolled up in a clean tea towel to form a sausage shape.
The parcel is then secured at each end with a piece of string before it is poached in a water bath.
The tea towel is then removed and the rotolo is cut into pieces before it is served.
TRY THIS RECIPE FOR ROTOLO
Caramelised butternut and goats’ cheese rotolo with crisp sage, pine nuts and Parmesan