• Dilmah Exceptional Valley of Kings Ceylon
Pekoe Tea (3 tea bags infused overnight in 1
cup of white wine)
• Fresh Tasmanian scallops
• 150g Ricotta
• 250g Baby spinach
• Onion, garlic, lemon zest, fresh herbs
• Butter
• Basic pasta dough (1 egg: 100g flour)
• Sage
• 150g hard salted butter (chopped)

Method of Preparation
To make the rotolo, roll out the pasta dough
until smooth and 1-2mm thick or until you
can see your hand through the dough. Cut into
lengths of approximately 15cm long and cook
in boiling water with oil and salt for 2 minutes.
Refresh with cold water, drain and place on
a sheet of cling wrap and cover. It should
resemble a cooked thin version of a lasagna

To make the rotolo filling, sauté finely chopped
onion, garlic, fresh herbs, lemon zest with a
generous amount of butter. Cook until onions
are soft and avoid too much colour. Cool
mixture. Blanch baby spinach, refresh and
squeeze out all liquid. Chop spinach and add to
onion mixture, also add the ricotta at the same

Spread mixture evenly over two thirds of the
pasta sheet and roll up to approximately 5cm in
diameter. Roll and cover with cling wrap.
To prepare the beurre blanc, remove the tea
from white wine and add a small squeeze of
lemon and reduce the mixture by three quarter
in a small stainless pan. Whisk in chopped
butter to form a velvety, orange in colour

Spinach and Ricotta Rotolo with Seared Scallops,
Sage and Valley of Kings Beurre Blanc

To plate
Cut rotolo into 7cm length and place upright
and steam until hot, then place in the center
of a plate. Sear cleaned scallops and small sage
leaves in a very hot pan for a minute. Place
scallops and sage on top of the rotolo and
spoon over beurre blanc and serve.