3 ¼ cups (650g) fresh ricotta- 1 ½ cup (120g) finely grated parmesan
- 1 egg
- sea salt and cracked black pepper
- 4 fresh lasagne sheets
- 1 litre chicken stock
- 1 cup round mint leaves
- store-bought lemon-infused olive oil, to serve
garlic crumbs
- 1 cup (70g) fresh sourdough breadcrumbs
- 1 clove garlic, crushed
- 2 tablespoons olive oil
Preheat oven to 200°C (390°F). To make the garlic crumbs, place the breadcrumbs, garlic and oil on a baking tray and toss to combine. Bake for 5 minutes or until golden and crispy. Set aside.
Place the ricotta, parmesan, egg, salt and pepper in a bowl and mix well to combine. Spoon a ¾ cupful of the mixture along the edge of 1 lasagne sheet and roll up to enclose. Repeat with remaining mixture and lasagne sheets. Cut each roll into 3 pieces. Bring the stock to boil in a large saucepan over high heat. Reduce heat to low, add the ricotta parcels, cover and cook for 3–5 minutes or until the pasta is al dente. Remove with a slotted spoon. Divide between plates, scatter with the round mint and garlic crumbs and drizzle with the lemon oil to serve. Serves 4.
