Ricotta Pockets Food

RICOTTA & ROCKET PASTA POCKETS

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.

BLACKBERRY RICOTTA PIZZA POCKETS

Steps:

• Fill a Dutch oven about halfway with veggie oil and heat to 375 degrees F. Line a sheet pan with paper towels and set aside.
• Roll the pizza dough to about 1/4-inch thick on a floured work surface. Cut out as many 4-inch rounds as you can. Reroll the dough, if needed, to get 6 rounds total.
• Combine the ricotta, confectioners' sugar and vanilla in a small bowl. Stir in the basil.
• Dollop a scant tablespoon of filling in the center of each dough round and place a blackberry on top. Dab a little water around the edge of each dough round. Fold over to make half-moons and pinch well with your fingers to seal.
• Add the pockets to the hot oil in batches and fry until golden and puffed, about 3 minutes. Remove to the lined sheet pan. Sprinkle on confectioners' sugar.

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.

RICOTTA POCKETS

Steps:

• Prepare the pizza dough according to package directions. Stir together ricotta and cream and pour through a sieve. Stir in the eggs. Chop the walnuts and stir into the mixture. Season with salt and pepper.
• Roll out the dough on a floured surface and cut out 16 circles about 10 cm (approximately 3 inches) in diameter. Spoon the cheese mixture on top. Brush the edges of the dough with water and fold each in half. Press the edges and twist decoratively.
• Transfer the ricotta pockets to a greased baking sheet. Brush with oil and bake in an oven preheated to 225°C (approximately 440°F) for 10 minutes. Turn and bake another 5 minutes. Serve warm.

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.