adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Ricotta lasagne pots with pesto
0 Likes
Prep Time:
15 minutes
Cook Time:
45 minutes
Total Time:
60 minutes
Elevate your special occasion with gourmet individual lasagna entrees.
Ingredients:
  • 8 bunches trussed cherry tomatoes (vine attached)
  • Salt & freshly ground black pepper
  • 800g fresh ricotta
  • 0.63 gm ground nutmeg
  • 3 tsp finely grated lemon rind
  • 32 fresh flour gow gee wrappers
  • 1 bunch fresh basil, leaves picked
  • 2 garlic cloves, peeled
  • 40g (1/2 cup) finely grated parmesan
  • 55g (1/3 cup) toasted pine nuts (Ducks brand)
  • 80ml (1/3 cup) olive oil, extra
  • Fresh basil leaves, extra, to serve
  • 1 bunch rocket, ends trimmed, washed, dried, leaves torn
Instructions:
  • Preheat the oven to 200°C. Arrange the tomatoes on a baking tray, then generously drizzle with oil and sprinkle with salt and pepper. Roast in the oven for about 30 minutes, or until the tomatoes are tender.
  • In a bowl, combine ricotta, nutmeg, and lemon rind. Season with salt and pepper. Line the bases of eight 250ml (1-cup) capacity dariole moulds with gow gee wrappers. Spoon a heaped tablespoon of ricotta mixture into each mould, pressing down firmly. Layer another gow gee wrapper on top. Repeat this process for 2 more layers with remaining ricotta mixture and gow gee wrappers.
  • Combine fresh basil, minced garlic, grated parmesan cheese, pine nuts, and additional olive oil in a blender. Blend until creamy. Season with salt and pepper. Chill in the refrigerator until ready to use.
  • Prepare the bamboo steamer by arranging the moulds in it. Fill a wok with enough water to reach a depth of 5cm and bring it to a boil over high heat. Then, lower the heat to medium-high. Carefully place the steamer over the wok, making sure the base of the steamer does not touch the water. Steam the dish, covered, for 10-12 minutes until the wrappers are cooked. Once ready, carefully turn the lasagnes onto serving plates. Add a dollop of basil pesto on top and garnish with fresh basil leaves. Serve alongside roasted cherry tomatoes and rocket. Enjoy your delicious meal!

Similar Recipes