Some classic Italian ingredients make this a delightful supper dish. A bit of a ‘cheat’s’ version, but hey – does it matter! By all means make your own pasta if you have time, but fresh lasagne sheets will suffice.
Serves: 2
Preparation Time: 15 minutes
Cook Time: 10-15 minutes
INGREDIENTS:
4 sheets fresh lasagne
9 oz fresh baby spinach
9 oz tub ricotta cheese
2 small handfuls pine nuts
8 baby cherry tomatoes
1 tsp freshly grated nutmeg
2 oz freshly grated parmesan cheese
1 egg, beaten
Seasoning
METHOD:
If the lasagne sheets seem a little tough, by all mean soak them in warm water for a few minutes, then drain.
Wilt half of the spinach leaves for 2 minutes with a little water in a covered pan. Drain thoroughly and finely chop.
Mix the spinach with the ricotta, nutmeg and plenty of seasoning. Put a dollop of the mix evenly on 2 of the lasagne sheets, (you should get 4 dollops per sheet). Use the beaten egg around the rim of the lasagne sheet, and place the other sheet on top of each of the spinach sheets. Stick down firmly.
Using a sharp knife or cutter, cut each parcel into 4 pieces, so that you have large ravioli. Set aside.
If you want toasted pine nuts, toast them now and set aside, otherwise just leave until the end.
In another pan, place a little olive oil and soften the cherry tomatoes. Drop in the remaining spinach, stir and let wilt a little so that both vegetables are slightly soft.
Bring a pan of salted water to the boil and cook the ravioli for 4-5 minutes, until ‘al dente’. Drain and place on a plate.
Top with the spinach and tomato mix and scatter over the pine nuts and parmesan. Serve with crusty bread and salad.