Ricotta & rocket pasta pockets

Ricotta & rocket pasta pockets

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(12 ratings)

Ready in 30 minutes

Easy

Serves 4
An impressive veggie supper that's a little lighter than some pasta bakes

Nutrition and extra info

  • Freezable
  • Vegetarian

Nutrition: per serving

  • kcal440
  • fat17g
  • saturates8g
  • carbs57g
  • sugars5g
  • fibre4g
  • protein19g
  • salt3.5g
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Ingredients

  • 250g pack fresh lasagne sheets
  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 250g tub ricotta
    Ricotta

    Ricotta

    ree-cot-a

    Ricotta is an Italian curd cheese. Made from whey, it is traditionally a by-product of making…

  • 50g bag rocket
    Rocket

    Rocket

    roh-ket

    Rocket is a very 'English' leaf, and has been used in salads since Elizabethan times. It…

  • 2 x 350g jars Loyd Grossman tomato and chargrilled vegetable sauce
    Tomato

    Tomato

    toe-mart-oh

    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • 50g mature vegetarian cheddar, grated
    Cheddar

    Cheddar

    Ched-ah

    Once cheddar was 'Cheddar', a large, hard-pressed barrel of cheese made by a particular…

Method

  1. 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.

  2. 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.

  3. 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.

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Comments (11)

clough91's picture
5

Really quick and easy. Added some fresh basil in with the rocket and used double the cheese. Much nicer than supermarket ravioli and reheats well too

eleanormayo's picture
5

This was fantastic, quick easy & delicious! You have to work quite quickly with the lasagne sheets though, before they either stick together or split. Loved it though.

azalee1289's picture
3

Very good and good for a student in college to make. I substituted the rocket for mixed vegetables and it was awesome.

Jamrob's picture
5

Lovely, tasty and quick. Been making for a while now. Try adding some chopped spring onions and a chopped clove of garlic mixed with the grated cheddar for a really tasty topping

davidthomo's picture

Love Ricotta cheese since I got back from Sicily. This was quick & easy to make - will be making this next time our veggy friends are over!

abbie123's picture

very easy and delicious , couldn't see the point of the rocket, will use spinach next time I also rolled the pasta. will definetly make it again

angmunchkin's picture
5

Loved it; made it two days on the trot with homemade fresh pasta dough. Spinach and ricotta is great, and I love the peppery fire of rocket for variation.

peskypeeza's picture
4

This had a good flavour for a midweek meal. Found making the pockets a bit complicated and fiddly (I was using dried lasagne sheets I had soaked) so turned it into a lasagne. I also added some frozen veg to bulk it out a bit and used baby spinach instead of rocket - one of those "fridge scraping" meals! Would make again though and stick to original recipe.

kfurber's picture
4

This really is very quick and gives impressive results considering the effort required. Very tasty midweek supper, and great warmed up at work the next day.

purpleflufff's picture
4

I really enjoyed this. It was quick to make so ideal after work and was much like a veggie lasagne in many ways. I served it with salad. Will make again definately

thecakelady's picture
5

Really easy, very quick and utterly delicious. For two of us I used six sheets of lasagne (12 in a pack) a tub (250g) of ricotta, half a bag of rocket and a jar of tomato and chilli pasta sauce with grated cheese on top and served it with a green salad and cold chicken. Its like a lasagne crossed with cannelloni but in a fraction of the time and just as yummy!

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