Fresh Fodder Penne Pasta with Roasted Pumpkin & Fetta
2 Beef Topside Schnitzel (ask your butcher to pound them out for you!)
300g Fresh Fodder Penne Pasta with Roasted Pumpkin & Fetta
1 Small Tub Ricotta Cheese
Baby Spinach - 2 small handfuls
Lay the Beef Topsides out flat on the bench.
Line with Spinach and a row of Ricotta, and roll into a firm tube. Tie to secure with kitchen string.
In a heavy based grill pan, drizzle a little Olive Oil and cook the Rotolo until the meat is tender and you have colouration appearing.
Remove from the pan and rest for a few minutes on a board. Plate up the two servings with Fresh Fodder Penne Pasta with Roasted Pumpkin & Fetta side salad. Season with salt and pepper as required to taste.
Serve and enjoy!
TIP: If you’re feeling a little time poor, most good butchers will have pre-prepared Rotolos in their display case!