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Spinach and ricotta pasta parcels recipe
Spinach and ricotta pasta parcels recipe
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Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
40 minutes
Indulge in golden-baked spinach and ricotta pasta parcels for cheese lovers.
Ingredients:
  • 6 fresh lasagne sheets
  • 60ml (1/4 cup) olive oil, plus extra to drizzle
  • 3 green shallots, chopped
  • 1 bunch English spinach, rinsed, chopped
  • 1 zucchini, grated
  • 250g fresh ricotta
  • 40.00 gm basil pesto, plus extra to serve
  • 40g (1/4 cup) pine nuts, toasted, coarsely chopped
  • 100g chedder cheese, coarsely grated
  • 30g butter
  • 300g tub creamy pumpkin soup
  • Fresh basil leaves, torn, to serve
Instructions:
  • Boil lasagne sheets for 2 minutes until softened. Then, lay them flat on a clean surface.
  • Heat half of the oil in a large frying pan over medium-high heat. Sauté shallots for 1 minute. Add spinach and zucchini, and continue to cook for 2-3 minutes until just wilted. Allow to cool before stirring in ricotta, pesto, half of the pine nuts, and cheese. Season with salt and pepper. Preheat the grill on high.
  • Place spoonfuls of the mixture onto the baking sheets and carefully roll them into logs. In a heavy-based frying pan, heat the remaining oil and butter over medium heat. Place the logs seam-side down in the pan and cook for 1-2 minutes.
  • Drizzle soup with remaining cheese and bake until bubbly. Sprinkle with the rest of the pine nuts, dollop extra pesto and olive oil. Finish with torn basil leaves.

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