Best Ricotta Pockets Recipes

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RICOTTA AND ROCKET PASTA POCKETS



Ricotta and Rocket Pasta Pockets image

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

1 tablespoon olive oil, plus extra for greasing
250 g fresh lasagna sheets
250 g ricotta cheese
50 g rocket
650 g pasta sauce
50 g cheddar cheese, grated

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

RICOTTA-APPLE POCKETS



Ricotta-Apple Pockets image

Provided by Food Network Kitchen

Time 25m

Yield 4

Number Of Ingredients 0

Steps:

  • Roll out refrigerated pizza dough to 1/4-inch thick; cut into 3-inch rounds. Top with ricotta, diced apple, and a pinch of cinnamon sugar. Brush the edges with beaten egg, fold in half and press to seal. Brush with egg and sprinkle with cinnamon sugar. Poke a hole in each; bake 20 minutes at 400 degrees F.

RICOTTA & ROCKET PASTA POCKETS



Ricotta & rocket pasta pockets image

An impressive veggie supper that's a little lighter than some pasta bakes

Provided by Good Food team

Categories     Dinner, Main course

Time 30m

Number Of Ingredients 6

250g pack fresh lasagne sheets
1 tbsp olive oil
250g tub ricotta
50g bag rocket
2 x 350g jars Loyd Grossman tomato and chargrilled vegetable sauce
50g mature vegetarian cheddar , grated

Steps:

  • Put the lasagne sheets in a large bowl and pour over boiling water to cover. Leave to soak for 5 minutes. Meanwhile, preheat the oven to fan 180C/conventional 200C/gas 6 and lightly oil a shallow baking tray.
  • Drain the lasagne sheets in a colander. Take one sheet and put a large spoonful of ricotta in the centre. Scatter over a few rocket leaves, season well, then fold the sheet in half. Press the edges together to form a pocket. Continue to fill all the pasta sheets, then lay them on the baking tray so they overlap slightly.
  • Tip the sauce over the pasta pockets, spreading to make sure they are completely covered. Sprinkle over the cheese and bake for 10-12 minutes until hot and bubbly. Serve with a crisp green salad.

Nutrition Facts : Calories 440 calories, Fat 17 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 57 grams carbohydrates, Sugar 5 grams sugar, Fiber 4 grams fiber, Protein 19 grams protein, Sodium 3.5 milligram of sodium

RICOTTA POCKETS



Ricotta Pockets image

Number Of Ingredients 13

2 1/2 cups all-purpose flour
1/2 cup (1 stick) butter, melted and cooled
1 large egg, plus 1 egg yolk, lightly beaten
1/2 cup sweet or dry marsala
FILLING
1 1/2 pounds whole or part-skim ricotta cheese, drained overnight
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1/2 cup sugar
2 ounces semisweet chocolate, finely chopped
1 teaspoon grated lemon zest
2 tablespoons butter, melted and cooled
olive oil for frying
1 cup (about) sugar

Steps:

  • 1 Place the flour in a large mixing bowl. Add the butter and stir until it is absorbed. Gradually stir in the eggs and Marsala to form a soft dough. Turn the dough out on a countertop and knead until smooth, about 10 minutes. The dough should be stiff. If it is too dry, work in 1 to 2 tablespoons of water. Wrap the dough in plastic and refrigerate 30 minutes up to overnight. 2 Pass the ricotta through a fine-mesh strainer or blend it in a food processor until smooth. Stir in the sugar, chocolate, and lemon zest. 3 Cut the dough into quarters. Keep the remaining pieces covered with an inverted bowl while you work. On a lightly floured surface, roll out one piece into a 12 × 12-inch square. Brush with 1 tablespoon of the butter. Tightly roll up the dough into a 12-inch rope. Cut the rope crosswise into 12 pieces. Place the pieces on a plate. Cover and refrigerate while you prepare the remaining dough in the same way. You should have 48 pieces of dough. 4 Have ready a small bowl of cold water. Dip both cut sides of one piece of dough lightly in flour. Roll out the piece into a 5- to 6-inch circle. Place about 2 tablespoons of the ricotta filling to one side of the circle. Dip a finger in the water and lightly moisten the edge. Fold in half and seal by pressing the edge firmly with your fingertips. Repeat with the remaining dough and filling. 5 In a deep heavy saucepan, pour enough oil to reach a depth of 2 inches, or if using an electric deep-fryer, follow the manufacturer's directions. Heat the oil to 370°F on a frying thermometer, or until a drop of the batter placed in the oil sizzles and browns in 1 minute. 6 Add as much of the dough pieces to the pan as will fit without crowding. Cook, turning once, until golden brown, about 3 minutes. 7 Remove the pastries with a slotted spoon or skimmer and drain on paper towels. Fry the remainder in the same way. 8 While still warm, roll the turnovers in granulated sugar. Serve warm or at room temperature. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

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