Simply take some sheets of fresh lasagne and create this sensational pizza ravioli meal!
Ingredients
- 2 tablespoons pitted kalamata olives, finely chopped
- 25g mozzarella cheese, finely chopped
- 2 slices prosciutto, finely chopped
- 50g fresh ricotta
- 4 fresh lasagne sheets
- 1 1/2 tablespoons tomato paste
- 1 1/2 cups panko breadcrumbs
- 1 egg
- 1/4 cup milk
- Vegetable oil, for shallow-frying
- Baby rocket, to serve
- Lemon halves, to serve
Method
- Step 1Place olive, mozzarella, prosciutto and ricotta in a bowl. Season with pepper. Mix well to combine.
- Step 2Cut each lasagne sheet lengthways into 3 long strips. Cut each strip in half crossways. Cook pasta, in batches, in a saucepan of boiling, salted water for 30 seconds. Using a slotted spoon, transfer to a plate lined with paper towel. Allow to cool slightly.
- Step 3Place 1 piece pasta on a board. Spoon 1/4 teaspoon tomato paste onto one half of pasta. Top with 2 teaspoons ricotta mixture. Fold over pasta to enclose filling. Press edges together to seal. Trim edges. Repeat with remaining pasta and ricotta mixture.
- Step 4Place breadcrumbs on a plate. Whisk egg and milk together in a shallow bowl. Dip one ravioli in egg mixture. Coat in breadcrumbs. Place on a plate. Repeat with remaining ravioli, egg mixture and breadcrumbs.
- Step 5Heat oil in a medium frying pan over medium-high heat. Cook ravioli, in batches, for 2 to 3 minutes each side or until golden and cooked through. Transfer to a plate lined with paper towel to drain. Serve with rocket and lemon.
Nutrition
301 kj
Energy
2g
Fat Total
0.6g
Saturated Fat
1g
Fibre
3.2g
Protein
11mg
Cholesterol
116mg
Sodium
9.5g
Carbs (total)
All nutrition values are per serve
Notes
Cost and nutritional information are per ravioli.
- Author: Kirrily La Rosa
- Image credit: Ben Dearnley
- Publication: Super Food Ideas
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