Silverbeet and Ricotta Rotolo

November 23, 2015 by Greg Knappstein0

This pasta dish is easy to prepare and is a great family recipe.

Ingredients

10 dried lasagne sheets

1 finely chopped brown onion

1 bunch silverbeet

1tbs olive oil

2 crushed garlic cloves

4 slices finely chopped prosciutto

600g fresh ricotta

40g (¼ cup) toasted pine nuts

40g (½ cup) finely grated parmesan

400g can diced tomatoes

100g (1 cup) roughly grated pizza cheese

250ml (1 cup) tomato pasta sauce

Mixed salad leaves

Flat leaf parsley

Instructions

  1. Boil a large saucepan of water. Cook lasagne sheets for 2-3 minutes and transfer to cold bowl of water.
  2. Preheat oven to 180oC. Cut down silverbeet stems on both sides to remove white stalks and discard both stalks and stems. Thoroughly wash the leaves and roughly tear before placing in a large saucepan to cook over a medium heat. Shake pan occasionally and cook silverbeet until wilted, about 2-3 minutes. Allow the silverbeet to cool for 5 minutes then squeeze to remove excess liquid before finely chopping.
  3. Heat olive oil in a medium frying pan over a medium heat and add garlic and onion. Cook, stirring frequently for about 5 minutes or until softened. Add the prosciutto and cook for another 5 minutes or until golden.
  4. Combine silverbeet with the onion mixture and the parmesan, ricotta and pine nuts in a large bowl and season to taste.
  5. Place a lasagne sheet on a clean work surface and spoon one-tenth of the mixture over the sheet. Roll up the sheet from the short end to enclose filling. Repeat until all the lasagne sheets and filling is used up. Cut each pasta roll into two pieces.
  6. Mix the canned tomatoes and pasta sauce in a bowl and spoon into the base of a large baking dish, roughly 25cm diameter. Place the pasta rolls side-by-side, cut-side up over the sauce and sprinkle with grated cheese. Bake for about 30 minutes until golden. Garnish with fresh parsley and serve with mixed salad leaves. Enjoy!

Serves 6


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