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Spinach and Ricotta Pasta Parcels

6 steps to make the best Spinach and Ricotta Pasta Parcels recipe

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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings 4
Calories 450 kcal

Ingredients
  

  • 6 Fresh Lasagne Sheets
  • 60ml (1/4 cup) Olive Oil, plus extra to drizzle
  • 1 Bunch English Spinach, Rinsed and Chopped
  • 1 Zucchini, Grated
  • 3 Green Shallots, Chopped
  • 250g Fresh Ricotta
  • 2 Basil Pesto, plus extra to serve
  • 40g Pine Nuts, Toasted and Coarsely Chopped
  • 100g Cheddar Cheese, Coarsely Grated
  • 30g Butter
  • 300g Tub Creamy Pumpkin Soup
  • Fresh Basil Leaves, Torn, to Serve

Instructions
 

  • Cook the Lasagne Sheets
    Begin by bringing a large saucepan of water to a boil. Once boiling, add the fresh lasagne sheets one at a time, making sure not to overcrowd the pot. Cook them for about 2 minutes or until they become soft and pliable. Fresh lasagne sheets cook quickly, so keep an eye on them to prevent overcooking. Once done, remove them from the water and place them flat on a clean surface, such as a cutting board or large plate, to cool slightly. This will prevent them from sticking together and ensure they stay nice and smooth for rolling.
  • Sauté the Shallots, Spinach, and Zucchini
    While the lasagne sheets are cooling, heat half of the olive oil in a large frying pan over medium-high heat. Once the oil is hot, add the chopped shallots to the pan and cook, stirring constantly for about 1 minute, until they become soft and fragrant. Then, add the chopped spinach and grated zucchini. Cook, stirring occasionally, for 2 to 3 minutes, or until the spinach has just wilted and the zucchini is softened. Be careful not to overcook the vegetables—you’re aiming for a slight crunch in the zucchini and vibrant spinach.
    Once the vegetables are cooked, remove the pan from the heat and let the mixture cool slightly. Once it’s no longer hot, stir in the fresh ricotta cheese and basil pesto. The pesto will add a burst of herbaceous flavor that pairs perfectly with the creamy ricotta. Stir in half of the toasted pine nuts and half of the coarsely grated cheddar cheese, then season with salt and pepper to taste. This creamy filling is now ready to be placed on the lasagne sheets.
  • Assemble the Pasta Parcels
    Take each lasagne sheet and spoon a generous portion of the ricotta and spinach mixture in the center. You want enough filling so that each parcel is hearty, but not too much that it overflows when you roll them up. Once filled, carefully roll the lasagne sheets into tight logs or parcels, making sure the seam is on the bottom so the filling stays secure.
  • Cook the Pasta Parcels
    Heat the remaining olive oil and butter in a heavy-based frying pan over medium heat. Once hot, add the pasta rolls, seam-side down, and cook for 1-2 minutes. You want the bottom of the rolls to become golden brown and crispy, so don’t move them around too much during this step. Once the bottom is browned, carefully turn the parcels to crisp up the other sides for another 1-2 minutes.
  • Prepare the Sauce and Grill
    While the pasta parcels are cooking, preheat your grill (broiler) to high. In a small saucepan, warm up the creamy pumpkin soup on low heat until it becomes smooth and slightly heated through. Once the pasta parcels are browned on all sides, place them in a baking dish and pour the pumpkin soup over the top, ensuring that the parcels are gently submerged. Sprinkle the remaining cheddar cheese on top, and place the dish under the preheated grill. Grill for 5-10 minutes, or until the cheese is bubbly, golden, and slightly crispy.
  • Final Touches and Serve
    Once the parcels are ready, remove them from the grill and sprinkle with the remaining toasted pine nuts. Drizzle a little extra pesto and olive oil over the top for added flavor and richness. Finish with a handful of fresh basil leaves, torn into pieces, for a burst of fresh flavor. Your Spinach and Ricotta Pasta Parcels are now ready to serve!
    This dish is best enjoyed immediately, while the cheese is still bubbling and the parcels are fresh and warm. Keep reading for some tips to ensure your parcels turn out perfect every time.