This was probably one of the 'cheffiest' dishes I have ever made:
The burnt butter and sage is easy - and the only thing you need to worry about is time. Start it 2 minutess before you cut the rotolo so it cooks long enough, but not too long that it separates too much. Then after the butter has cooked for 3 mins, throw in some sage leaves (several per person) and then pour over the sliced rotolo.
Now, onto the rotolo...
Roast pumpkin, mash pumpkin through a sieve, mix with ricotta, parmesan, salt and pepper, roll the mix up in some lasagne sheets and seal it shut with egg wash. Tie up in a tea towel and then simmer for 25 minutes. Let stand for 10 minutes and then open up the tea towel and slice the rotolo. The entire time you need to cross your fingers and hope that it works!
My mum always told me that you should never cook something for guests that you haven't made before, so Geoff and I were the lucky recipients of the rotolo. However, now I am confident I would happily make it for other people and serve with a beautiful mixed leaf salad, or maybe some micro leaves if you were feeling very fancy.
The very last thing? Feel pretty pleased with yourself that your meal looks like the picture from the magazine: