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Recipe courtesy of Ree Drummond

Pasta Rosettes

  • Level: Easy
  • Yield: 4 to 6 servings
  • Nutritional Analysis
    Per Serving
    Serving Size
    1 of 6 servings
    Calories
    398
    Total Fat
    22
    Saturated Fat
    12
    Carbohydrates
    30
    Dietary Fiber
    1
    Sugar
    10
    Protein
    21
    Cholesterol
    83
    Sodium
    1018
  • Total: 55 min
  • Active: 30 min
This is a savory pasta dish, so the addition of apricot preserves may seem strange. However, many cuisines combine salty and sweet flavors and are delicious. Though oven-ready lasagna sheets are called for, they still need a brief boil to make them flexible enough to roll.
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Ingredients

Kosher salt and freshly ground black pepper

6 oven-ready lasagna sheets

Oil, for oiling the pasta

3/4 cup ricotta

6 tablespoons apricot preserves

6 ounces sliced prosciutto

18 fresh basil leaves, plus more for garnish

1 cup plus 6 tablespoons grated mozzarella

1/2 cup heavy cream

1/4 cup grated Pecorino-Romano

1 clove garlic, grated

Balsamic glaze, for drizzling

Directions

  1. Bring a large pot of salted water to a boil. Preheat the oven to 375 degrees F.
  2. Cook the lasagna sheets until al dente, 5 to 6 minutes. Remove and lay on a lightly oiled surface.
  3. Divide the ricotta among the pasta sheets. Sprinkle each with a touch of salt and pepper. Layer the preserves, prosciutto and basil over the ricotta. Sprinkle a tablespoon of mozzarella over each. Roll the pasta, starting with the shorter end. Slice each roll into thirds and place in a shallow baking dish, low-sided oval casserole or small skillet.
  4. Whisk together the cream, pecorino and garlic. Drizzle the mixture over the pasta and top with the remaining 1 cup mozzarella. Bake until bubbling and golden, 14 to 16 minutes.
  5. Drizzle over the balsamic glaze and serve.
Show: The Pioneer Woman
Episode: Noodle On It

Categories:

Pasta Recipes Ricotta Main Dish

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5 Reviews
Add Your Review

lindsayisrael

I used fig preserves instead of apricot preserves and it was delicious. I highly recommend this change because fig and ricotta are a great pairing. I used regular lasagna noodles and cooked to al dente and they rolled easily. However, I did not cut them into thirds as instructed, mainly because I thought that would be too messy and too small. Keeping them whole helped and they stood up beautifully in the baking dish. I probably doubled the recipe, and the cream mixture didn’t cover the rosettes, but it didn’t not matter at all, the top of the rolls got nice and a little browned and the cream sauce still bubbled and kept the noodles moist. Overall, time consuming to make but a delish result!

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