Ravioli roses. Who can resist a dish that’s not only delicious but also pretty? If you love classic stuffed pasta rolled into beautiful roses, this is the perfect dish you’ll want to make on repeat. From freshly rolled lasagna sheets stuffed with ricotta and spinach to the gorgeous tomato based sauce, every element of this recipe makes for one tasty meal. Dig in!
The fact is that cooking a delicious meal requires a lot of prep work. Even though it’s tedious, we often find joy in creating elaborate meals. However, if you are after cutting down on prep and create delicious dishes with minimal effort, here’s a recipe for you.
Ravioli roses. These are inspired by the classic pasta roses featuring prosciutto and cheese stuffed in lasagna sheets and rolled into edible roses. In this recipe, lasagna sheets are stuffed with spinach feta mixture and then shaped into roses. These are then served on traditional tomato pasta sauce.
Ravioli Roses Recipe
Make filling - The filling is pretty simple consisting of a basic combination of spinach and feta with a hint of nutmeg. Delish!
Make roses - Fresh lasagna sheets are your best friend to make the perfect roses. You can soak the lasagna sheets in warm water to make them more pliable. If you do not want to use store bought sheets, homemade lasagna sheets are the best option. I opted for homemade lasagna sheets as they are more pliable and easy to fold while making the roses.
Cut the sheets lengthwise and fill them with a layer of spinach mixture. Roll to make pretty roses. When it comes to cooking these pasta roses, you have two options - cooking in salted boiling water like regular pasta or steaming. I have opted for the second option.
Make tomato pasta sauce - It’s the simple red sauce made with tomato passata, garlic, olive oil and herbs. So easy yet so delicious! The ravioli roses are served on a base of tomato pasta sauce bringing in a beautiful contrast. Such a pretty way to serve pasta!
More Pasta Recipes:
Ravioli Roses | Video
Ingredients
Ravioli roses:
- 375 g ricotta
- 2 cups chopped spinach
- ¼ teaspoon ground nutmeg
- Salt to taste
- 4 fresh lasagna sheets store bought or homemade
- 1 tablespoon butter
- 1 teaspoon dried oregano
Tomato pasta sauce:
- 1 tablespoon olive oil
- 1 garlic clove peeled and minced
- ½ cup finely chopped onions
- 1 bay leaf
- 250 g tomato passata
- Salt and pepper to taste
- Chopped parsley or basil to garnish
Instructions
- Place ricotta, spinach and nutmeg in a bowl. Stir to combine. Season with salt and pepper. Set aside.
- I used homemade fresh lasagna sheets. If using store bought fresh lasagna sheets, soak them in warm water for a couple of minutes so they will turn pliable and easy to roll.
- Place one lasagna sheet on a flat work surface. Cut horizontally into equal halves.
- Transfer spinach ricotta filling into a piping bag. Cut the end and pipe filling onto the center of the cut lasagna sheets.
- Fold both ends of sheets and press down to seal.
- Fold the long side of the sheets covering the filling and press down gently to seal.
- Roll the sheets to form the shape of roses and press gently to seal the end. Repeat with the remaining lasagna sheets and filling.
- Steam the roses for about 12-15 minutes or until cooked. Alternatively, you can cook them in salted boiling water. Set aside.
- Meanwhile, heat butter in a small frying pan, and add roses.
- Sprinkle with oregano. Sauté for a minute. Remove from heat. Set aside.
- To make the sauce, heat oil in a frying pan or skillet over medium-high heat.
- Add garlic. Sauté, stirring, for one minute or until fragrant.
- Add onions. Sauté, stirring, 2-3 minutes or until soft and translucent.
- Add bay leaf and tomato passata. Stir to combine.
- Season with salt and pepper.
- Cook for about 5-6 minutes.
- To serve, transfer pasta sauce to a wide serving bowl. Top with ravioli roses.
- Garnish with chopped parsley or basil leaves.
Nutrition
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