Pasta rolls with porcini and pesto


  • 2 Cucina Lasagne Sheets cut into squares of approx 12cm
  • 3 slices white ciabatta or sourdough bread
  • 4 large fresh Portobello mushrooms
  • 1/4 cup extra-virgin olive oil
  • 1 clove garlic, finely chopped
  • 3 tblspns dried porcini mushrooms or porcini powder
  • Coarse sea salt
  • Freshly ground black pepper
  • 2 tablespoons finely chopped flat-leaf parsley
  • 1 teaspoon finely chopped mint
  • 4 tablespoons freshly grated Grana Padano cheese
  • 3 tablespoons Fresh Basil Pesto


  • Bring a large pot of salted water to a boil.
  • Add Lasagne sheet squares to boiling water and cook until squares begin to float, about 2 1/2 minutes.
  • Using a slotted spoon, transfer squares to ice water; submerge, then transfer to a large plate and pat dry. Repeat with remaining squares.
  • Heat oven to 225º. Place bread on baking sheet and cook until dry, 18 to 20 minutes. Tear bread into pieces.
  • Trim mushrooms and cut stems from caps. Separately cut stems and caps into 1/4-inch-thick slices.
  • Heat oil and garlic in a large pan over medium-high heat until garlic is pale golden, about 2 minutes.
  • Add mushroom slices in a single layer and cook, stirring once, until oil is absorbed, about 1 minute. 
  • Sprinkle with generous pinch salt and pepper and reduce heat to low.
  • Add dried porcini to the pan and cook 2 to 3 minutes (the fresh mushrooms will shed juices), then increase heat to high and cook until juices evaporate, 1 to 2 minutes more. Remove pan from heat and stir in parsley and mint.
  • Pulse bread cubes in a food processor to make coarse crumbs. Add mushroom mixture and 2 tablespoons cheese; pulse just until combined.
  • Heat oven to 220º C.
  • In a small bowl, stir together cornstarch and 2 teaspoons cold water.
  • Put 1 pasta square on a clean work-surface. Pat 3 to 4 tablespoons mushroom mixture over square to cover all but a 1 cm edge at the top. Using your finger, spread about 1/4 teaspoon cornstarch mixture over edge.
  • Starting from the side closest to you, gently but tightly roll up pasta; press to seal then cut in half crosswise.
  • Put cylinders upright and tightly together in a baking dish. Repeat with remaining ingredients, keeping cornstarch mixture stirred together as you go.
  • Sprinkle cylinders with remaining 2 tablespoons cheese and remaining 2 tablespoons pine nuts. Bake until warmed through, 6-7 minutes.
  • Serve immediately drizzled with pesto.


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