Ingredients
- 600 g Fresh ricotta
- 30 g plain flour
- 300 g Pouring Cream
- 2 whole eggs
- 100 g Parmesan cheese, in cubes
- 1 large onion, peeled & halved
- 500 g bunch of silverbeet, washed
- 360 g rocket, washed
- 1 bunch parsley, trim stalks
- 2 tbsp marjoram leaves
- 1 lemon zested
- 16 slices prosciutto
- 20 g Butter
- 8 bay leaves, fresh or dried
- 300 g Fresh lasagna sheets
- 1 bowl of water with ice in.
Accessories you need
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Varoma -
Simmering basket -
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
If making own pasta, do this first & allow to rest.
Place lemon rind in TM bowl & pulverise for 15 seconds on speed 9, scraping down bowl if necessary. Put aside.
Place parmesan in TM bowl & grate for up to 10 seconds on speed 9. Put aside.
Into TM bowl place ricotta, flour, cream & eggs & mix for 8-10 seconds on speed 6. Put aside.
Place 800mls of water in TM bowl & onion halves into rice basket & place in TM bowl. Cook on Varoma temperature for 15 minutes on speed 4.
Menawhile take out centre stems from silver beet & discard, cut off parsley stalks & discard. Place leaves of them with rocket into Varoma dish & put on top of TM bowl for last 5 minutes of cooking onions.
Drain onions & revive them & steamed greens in iced water. Drain & then squeeze moisture from mixture by hand - or with spatula using rice basket as strainer.
Tip remaining water from TM bowl, add back cooked rocket & onions. With lid in locked lid position press turbo button 3-4 times to roughly chop mixture.
Add in lemon zest & marjoram leaves & incorporate using reverse speed 2 for 10 seconds.
If using commercial pasta you will need to soften sheets by placing in batches in boiling water for about 20 seconds. Cool in iced water, drain & place in layers between plastic wrap for assembly. Freshly made pasta doesn't seem to need cooking prior.
If using your own fresh pasta, roll it out to sheets for assembly.
Form 3 layers with 1/3 of the mixtures each time giving you 4 layers of pasta. Layer pasta, prosciutto, rocket mixture, ricotta mixture, parmesan & repeat. Finish with a layer of pasta dopped with dobs of butter & bay leaves.
Bake for about 40 minutes at 180degrees
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
This was a recipe I had been meaning to try for a while - so pleased I finally got around to it, very worthwhile. I loved the cheese sauce - I've certainly used cottage cheese/ricotta/milk as a combination but never with cream. Surely its more healthy than bechamel sauce?! Ha Ha, Great flavours and very adaptable (as I ended up with more spinach in my fridge than rocket). Will definitely be adding this one to my favourites - thank you so much!! A real winner
Elise Hinkley, HAPPY HINKS
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