Ricotta & rocket pasta pockets

Vegetarian
Health score
21%
Ricotta & rocket pasta pockets
30 min.
4
416kcal

Suggestions


Indulge in a delightful culinary experience with our Ricotta & Rocket Pasta Pockets, a vegetarian dish that promises to tantalize your taste buds while being effortlessly quick to prepare. Perfect for a side dish, a light lunch, or even as a main course, this recipe is a fantastic way to utilize fresh ingredients and showcase your cooking skills in just 30 minutes.

The heart of this dish lies in its creamy ricotta filling, beautifully complemented by the peppery notes of fresh rocket. Each pasta pocket is handcrafted, inviting you to savor the joy of making your own pasta parcels. As the pockets bake in the oven, they become enveloped in a rich, flavorful tomato and chargrilled vegetable sauce, ensuring every bite is packed with taste and nutrition. A sprinkle of mature vegetarian cheddar on top adds a delightful golden crust that makes this dish irresistible.

Not only is this recipe vegetarian, but it also caters to various meal occasions—whether you’re looking for a satisfying lunch, a comforting dinner, or a standout side dish to impress your guests. With a caloric count of 416 kcal per serving, you can enjoy a hearty meal without any guilt. So roll up your sleeves, dive into this Italian-inspired delight, and elevate your dining experience with these delicious Ricotta & Rocket Pasta Pockets!

Ingredients

  • 250 lasagna sheets fresh
  • tbsp olive oil 
  • 250 ricotta cheese 
  • 50 arugula 
  • 700 tomato sauce 
  • 50 cheddar cheese grated

Equipment

  • bowl
  • oven
  • baking pan
  • colander

Directions

  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.
  4. Sprinkle over the cheese and bake for 10-12 minutes until hot and bubbly.
  5. Serve with a crisp green salad.

Nutrition Facts

Calories416kcal
Protein18.36%
Fat38.05%
Carbs43.59%

Properties

Glycemic Index
32.75
Glycemic Load
3.68
Inflammation Score
-8
Nutrition Score
20.142174021057%

Flavonoids

Isorhamnetin
0.54mg
Kaempferol
4.36mg
Quercetin
0.99mg

Nutrients percent of daily need

Calories:415.82kcal
20.79%
Fat:17.91g
27.55%
Saturated Fat:8.35g
52.22%
Carbohydrates:46.16g
15.39%
Net Carbohydrates:43.33g
15.76%
Sugar:6.7g
7.44%
Cholesterol:90mg
30%
Sodium:983.45mg
42.76%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:19.44g
38.88%
Folate:148µg
37%
Vitamin B2:0.58mg
33.87%
Vitamin B1:0.5mg
33.33%
Phosphorus:311.63mg
31.16%
Vitamin A:1487.13IU
29.74%
Manganese:0.57mg
28.71%
Calcium:271.66mg
27.17%
Iron:4.23mg
23.52%
Vitamin E:3.24mg
21.6%
Potassium:753.03mg
21.52%
Vitamin K:21.62µg
20.59%
Vitamin B3:3.94mg
19.69%
Selenium:13.69µg
19.55%
Copper:0.37mg
18.52%
Magnesium:71.13mg
17.78%
Vitamin C:14.13mg
17.12%
Zinc:2.39mg
15.93%
Vitamin B6:0.27mg
13.71%
Fiber:2.83g
11.3%
Vitamin B5:1.11mg
11.15%
Vitamin B12:0.54µg
8.98%
Vitamin D:0.2µg
1.33%