Thursday, 27 June 2013

Lemon Kale Ricotta Shells

Pasta shells stuffed with Ricotta and Kale served with a simple marinara sauce.

You will need: 

10 shells cooked - perfect for 2 people
1 cup ricotta
1/4 cup Parmesan (plus a bit more to top)
1 tbsp lemon zested finely
1 egg yolk
1 spring onion - chopped
1 tsp fresh thyme - chopped
1 tsp fresh basil - chopped
1 tsp fresh parsley - chopped
2 kale leaves- cut into strips cooked with 1 clove garlic and 1 tbsp olive oil
salt/pepper to taste

Marinara Sauce
  • 1 14oz. can of tomatoes
  • 2 cloves garlic
  • 1/4 tsp chili flakes
  • a few basil leaves
  • 1 tbsp fresh parsley
  • 3 tbsp olive oil - I used a beautiful Italian Titone
  • salt and pepper to taste

Step 1: prepare your ricotta filling. Remove the soft leaves from the base of the kale leaves.  Slice kale into small strips.

Step 2: chop your spring onions basil and parsley. Add to the ricotta cheese (mine is a cow and goat cheese combination and is really nice) Add egg yolk, Parmesan and lemon zest. 

Step 3: add chopped kale, chopped garlic and olive oil to a pan and cook 5 minutes or until softened. Let cool.

Step 4: chop kale and garlic into fine mince and add to ricotta mix. Taste and add salt and pepper. Set aside.

Step 5: boil pasta shells in boiling heavily salted water according to directions on box. I always add a couple extra in case some break during cooking.

Step 6: prepare easy marinara. Chop and mix all ingredients in a bowl. You do not need to cook this sauce.

Step 7: fill cooled shells with cheese and place in an individual ramekin. Add sauce to the bottom and then place shells and drizzle a bit of sauce or alot of sauce depending on what you like. You can add a bit of grated Parmesan or mozzarella to top.

Bake in a 350 degree F oven for 20-30 minutes until cheese and sauce is hot, bubbling and melted.

I prefer a bit of sauce.

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