How To Make Ricotta & Rocket Pasta Pockets
Who says vegetarians don’t get to enjoy savory meals? A taste of these authentic vegetarian recipes will make you change your mind. So, you just might want to go vegetarian after your first bite.
Serves:
Ingredients
- 8 lasagna sheets
- 1 cup ricotta cheese
- 1 cup rocket leaves, chopped
- 1/4 cup grated Parmesan cheese
- 1/4 cup chopped fresh basil
- 1/4 cup olive oil
- Salt and pepper to taste
Instructions
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Bring a large pot of salted water to a boil. Cook the lasagna sheets according to package instructions until al dente. Drain and set aside.
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In a mixing bowl, combine the ricotta cheese, rocket leaves, Parmesan cheese, basil, and olive oil. Season with salt and pepper to taste.
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Lay out the cooked lasagna sheets and place a spoonful of the ricotta mixture in the center of each sheet. Fold the ends over to form a pocket and press the edges to seal.
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Heat a large skillet over medium heat and add a drizzle of olive oil. Cook the pasta pockets for 3-4 minutes on each side until golden brown.
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Serve the ricotta and rocket pasta pockets with your favorite sauce or enjoy them on their own.
Nutrition
- Calories : 350kcal
- Total Fat : 16g
- Saturated Fat : 5g
- Cholesterol : 22mg
- Sodium : 420mg
- Total Carbohydrates : 38g
- Dietary Fiber : 2g
- Sugar : 2g
- Protein : 14g
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