Ricotta And Rocket Pasta Pockets Food

RICOTTA AND ROCKET PASTA POCKETS

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.

RICOTTA-APPLE POCKETS

Steps:

• Roll out refrigerated pizza dough to 1/4-inch thick; cut into 3-inch rounds. Top with ricotta, diced apple, and a pinch of cinnamon sugar. Brush the edges with beaten egg, fold in half and press to seal. Brush with egg and sprinkle with cinnamon sugar. Poke a hole in each; bake 20 minutes at 400 degrees F.

COURGETTE & RICOTTA PASTA

Steps:

• Heat the oil in a large frying pan. Cook the shallot and courgettes for 8 mins until softened. When they are just beginning to colour, add the garlic and cook for 2 mins more.
• Cook the pasta following pack instructions. Drain, reserving a little of the water. Tip the pasta into the courgette pan with the basil, lemon zest, Parmesan and pine nuts. Season, dot over the ricotta and mix gently so that you don't break it up too much. Serve sprinkled with extra Parmesan, if you like.