Ricotta Rocket Pasta Pockets Recipes

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RICOTTA AND ROCKET PASTA POCKETS



Ricotta and Rocket Pasta Pockets image

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.

Provided by PinkCherryBlossom

Categories     Cheese

Time 30m

Yield 4 serving(s)

Number Of Ingredients 6

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

Steps:

  • 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.

Nutrition Facts : Calories 544.2, Fat 20.5, SaturatedFat 9, Cholesterol 45, Sodium 918.3, Carbohydrate 67.5, Fiber 2.9, Sugar 16, Protein 21.8

RICOTTA & ROCKET PASTA POCKETS



Ricotta & rocket pasta pockets image

An impressive veggie supper that's a little lighter than some pasta bakes

Provided by Good Food team

Categories     Dinner, Main course

Time 30m

Number Of Ingredients 6

250g pack fresh lasagne sheets
1 tbsp olive oil
250g tub ricotta
50g bag rocket
2 x 350g jars Loyd Grossman tomato and chargrilled vegetable sauce
50g mature vegetarian cheddar , grated

Steps:

  • Put the lasagne sheets in a large bowl and pour over boiling water to cover. Leave to soak for 5 minutes. Meanwhile, preheat the oven to fan 180C/conventional 200C/gas 6 and lightly oil a shallow baking tray.
  • Drain the lasagne sheets in a colander. Take one sheet and put a large spoonful of ricotta in the centre. Scatter over a few rocket leaves, season well, then fold the sheet in half. Press the edges together to form a pocket. Continue to fill all the pasta sheets, then lay them on the baking tray so they overlap slightly.
  • Tip the sauce over the pasta pockets, spreading to make sure they are completely covered. Sprinkle over the cheese and bake for 10-12 minutes until hot and bubbly. Serve with a crisp green salad.

Nutrition Facts : Calories 440 calories, Fat 17 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 57 grams carbohydrates, Sugar 5 grams sugar, Fiber 4 grams fiber, Protein 19 grams protein, Sodium 3.5 milligram of sodium

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