About: Joe Busalacchi's Rotola--stuffed, rolled pasta--is truly unique and stunningly flavorful. While a lot of work, it is well worth the effort, and easily makes several servings at once so is a great dish to wow a crowd with. Leave plenty of preparation time and you'll be sure to enjoy making this recipe.
Cook Tip: fresh, not dried, pasta is essential for this dish. Be sure to make the fresh pasta before starting or buy freshly made pasta sheets.
Mix artichokes and mushrooms together. Sauté in extra virgin olive oil with shallots and garlic until limp.
Add ½ cup mascarpone, parmesan and parsley and mix together until integrated. Add panko breadcrumbs to reach desired consistency. Add salt and pepper to taste and let mixture cool.
Smear mixture across pasta sheet. Starting with end closest to you, roll sheet up to form long cylinder. Cut roll into 2” slices. Stand slices on flat side on large baking sheet. Set aside.
Mix remaining mascarpone, butter, and cream in small saucepan. Drizzle sauce to completely cover slices of pasta roll. Fire roll in broiler until sauce is browned on top.
Joe Busalacchi prefers a mixture of mushrooms that includes shitake, oyster, porcini, and button, but any combination of mushrooms may work. Any combination of vegetables may work as a filling--experiment depending on what is available and in season.
1 recipe fresh pasta dough
1 C. artichoke hearts, diced
1 C. mixed mushrooms, diced
2 Tbsp. extra virgin olive oil
1 each shallot, diced
2 each cloves garlic, diced
1 1/2 C. mascarpone cheese
1/2 C. parmesan cheese, grated
2 Tbsp. parsley, chopped
1/2 C. panko bread crumbs
2 Tbsp. butter
1 C. cream