recipes
Lemon ricotta and basil stuffed pasta shells
2024-05-08
Ingredients
For the pasta shells
25 Large pasta shells, half cooked (Lamb brand)
500g Ricotta (Hanini)
Zest ½ Lemon
2 tbsp Lhopped basil
Salt and pepper to taste
70g Grated pekorin (Hanini)
1 egg (Coccodi)
You will also need
1 Small onion, finely chopped
3 Cloves garlic, finely chopped
Knob butter
Splash white wine
280ml Single cream (Elmlea)
Zest half lemon
Juice ½ lemon
50g Grated Pekorin (Hanini)
2 tbsp Toasted pine nuts for serving
Method
For the pasta shell stuffing, place the ricotta, zest 1⁄2 lemon, basil, Pekorin, 1 egg and salt and pepper to taste and blitz together till smooth. Using a piping bag, fill the half cooked pasta shells and place side by side into a baking dish. Make a cream sauce by frying together the onion, garlic and butter until soft, then splash in the wine to evaporate, followed by the cream, lemon juice, zest and 50g grated Pekorin and cook for 2 minutes. Pour the sauce over the filled shells and cook in the oven at 200`c for 15-20 minutes. Remove from the oven, sprinkle over the pine nuts and serve.
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