Lasagne sheets are the simple alternative to making ravioli at home. Try them with this delicious pancetta and ricotta filling.
Ingredients
- 330g reduced-fat ricotta
- 1/3 cup fresh basil leaves, chopped
- 4 fresh lasagne pasta sheets
- 6 slices pancetta, quartered
- 1 eggwhite, lightly beaten
- 200ml light cream
- 2 tablespoons sundried tomato pesto
- small basil leaves, to serve
Method
- Step 1Place ricotta and chopped basil in a bowl. Season with salt and pepper. Stir to combine.
- Step 2Place lasagne sheets on a flat surface. Cut each sheet crossways into 3 pieces. Place 2 pieces of pancetta at the end of 1 piece of lasagne, leaving a 1cm border around edge. Top with 2 tablespoons ricotta mixture. Lightly brush edges with eggwhite. Fold over sheet to enclose filling. Press edges firmly to seal. Place on a baking tray lined with baking paper. Repeat with remaining lasagne, pancetta and ricotta mixture. Set aside for 10 minutes.
- Step 3Bring a large frying pan of salted water to a simmer over medium heat. Reduce heat to medium-low. Using a slotted spoon, gently lower 4 ravioli into water. Cook, swirling pan, for 4 to 5 minutes or until tender. Carefully transfer to plates. Repeat with remaining ravioli.
- Step 4Combine cream and pesto in a saucepan over medium-low heat. Cook, stirring, for 2 to 3 minutes or until mixture starts to boil. Spoon over the ravioli. Top with basil leaves. Season with pepper. Serve.
Nutrition
1543 kj
Energy
22g
Fat Total
12.5g
Saturated Fat
2.4g
Fibre
18.1g
Protein
75mg
Cholesterol
513mg
Sodium
25.2g
Carbs (total)
All nutrition values are per serve
- Author: Jenny Fanshaw
- Image credit: Georgie Cole & Ben Dearnley
- Publication: Super Food Ideas
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