Ricotta and Rocket Pasta Pockets

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Total Time
30mins
Prep
15 mins
Cook
15 mins

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.

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Ingredients

Nutrition

Directions

  1. Heat oven to 200°C.
  2. Grease a shallow baking tray. Soak lasagna sheets in boiling water for 5 minutes.
  3. 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.
  4. Fill the rest of the sheets and place in the tray, overlapping slightly.
  5. Pour over sauce and top with cheese, bake for 10 minutes until cheese is brown and bubbly.