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Caramelized Kale & Onion Rotolos

with Roasted Beets, Almonds & Warm Balsamic Salad

Cooking time

35 minutes




760 /serving

Here’s a fun family meal that’s sure to win over the kids, and leave ’em happily stuffed. Rotolo is a fresh Italian pasta dish where a tasty filling—in this case ricotta, caramelized onion and kale—is rolled into pasta sheets like a roulade. Bake the stuffed rolls in marinara sauce and smother them in mozzarella until the cheese gets bubbly and golden. A warm salad of roasted spiced beets with almonds and kale proves a toothsome side.

We will send you:

  • 1 Bunch of kale
  • 1 Onion (or shallot)
  • 340g Yellow beets
  • 400ml Marinara sauce
  • 30ml Balsamic vinegar
  • 25g Sliced almonds
  • 340g Fresh lasagna sheets
  • 60g Mozzarella
  • 200g Ricotta
  • 20g Roasted Garlic & Sweet Pepper spice blend (salt, garlic, sugar, red bell pepper, vinegar powder, green bell pepper, sunflower oil, paprika, turmeric, cayenne pepper)

Contains: Eggs, Milk, Sulphites, Almonds, Wheat

You will need:

Large pan
Sheet pan
Medium oven-safe baking dish
Olive oil
3 tbsp Butter
Salt & pepper
1 Egg
Parchment paper
Total Fat
36 g
Saturated Fat
13 g
1410 mg
Total Carbs
86 g
20 g
30 g
11 g
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Mise en place
Preheat the oven to 450°F. Peel and halve the beets; slice each half into ¼ inch wedges. Remove the kale leaves from the stems; roughly chop the leaves, discarding the stems. Halve, peel and small-dice the onion. In a medium bowl, combine the ricotta and 1 egg; season with S&P.
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Roast the beets
On a lined sheet pan, toss the beets with a drizzle of olive oil; season with ¼ of the spice blend and S&P. Arrange in a single, even layer and roast in the oven, flipping halfway through, 20 to 25 minutes, until browned and tender when pierced with a fork.
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Caramelize the onion & kale
While the beets roast, in a large pan, heat 2 tbsp butter on medium-high. Add the onion and sauté, stirring occasionally, 5 to 6 minutes, until beginning to brown. Add ½ the balsamic vinegar and cook, stirring frequently, 2 to 3 minutes, until caramelized; season with S&P to taste. Transfer to a bowl and set aside in a warm spot. In the same pan, heat 1 tbsp butter on medium-high. Add ⅔ of the kale and ¼ cup water. Sauté, stirring occasionally, 4 to 6 minutes, until wilted; season with ⅓ of the remaining spice blend and S&P to taste. Transfer to a bowl and set aside.
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Assemble the rotolos
On a clean work surface, lay out the lasagna sheets. Divide the ricotta mixture evenly between the lasagna sheets. Top with the caramelized kale and onion. Roll up the sheets around the garnish; halve each log crosswise.
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Bake the rotolos
To the marinara sauce, add ⅓ cup water; season with the remaining spice blend and stir to combine. In a medium oven-safe baking dish, spread ½ the marinara sauce. Add the rotolos, carefully moving each one and placing it cut-sides up over the sauce. Top with the remaining marinara sauce and the mozzarella. Bake in the oven, 14 to 18 minutes, until the cheese is golden brown and the pasta is cooked through.
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Finish & serve
In a small bowl, make the vinaigrette by combining the remaining balsamic vinegar and 3 tbsp olive oil; season with S&P. To the sheet pan of beets, add the almonds, remaining kale and the vinaigrette; toss to combine. Divide the rotolos and warm beet salad between your plates. Bon appétit!