RICOTTA AND ROCKET PASTA POCKETS
A modern easy twist on ravioli. use pasta sauce for speed or try my secret veggie pasta sauce which can be made ahead and frozen.
Provided by PinkCherryBlossom
Categories Cheese
Time 30m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Heat oven to 200°C.
- Grease a shallow baking tray. Soak lasagna sheets in boiling water for 5 minutes.
- Drain pasta; take one sheet and put a spoonful of ricotta in the centre. Add a few rocket leaves, season and fold in half to make a pocket pressing the edges together.
- Fill the rest of the sheets and place in the tray, overlapping slightly.
- Pour over sauce and top with cheese, bake for 10 minutes until cheese is brown and bubbly.
Nutrition Facts : Calories 544.2, Fat 20.5, SaturatedFat 9, Cholesterol 45, Sodium 918.3, Carbohydrate 67.5, Fiber 2.9, Sugar 16, Protein 21.8
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