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."
- Ready In:
- 30mins
- Ingredients:
- 6
- Serves:
-
4
ingredients
- 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
directions
- 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.
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RECIPE SUBMITTED BY
Under construction...
How I rate...
5 stars - perfect, will make again without any changes.
4 stars - Liked it, will make again again but with changes.
3 stars - had to make major changes but got it to work.
2 stars - had to make major changes and it didn't work.
1 star - went terribly, a waste of time and ingredients, I cried, BF cried the cats cried you get the picture...
