Monday, July 28, 2014
layered pasta with pesto and ricotta
Ingredients:
- 2 cups all-purpose flour
- 2 cups filtered water
- 1/2 teaspoon salt
- 3/4 cup whole milk ricotta cheese
- 1/4 cup DeLallo® Traditional Basil Pesto
- olive oil, for brushing
- 2 tablespoons grated parmesan
- 1 cup marinara sauce, warmed
Directions:
- Preheat oven to 350 degrees F. Line a sheet pan with aluminum foil or parchment paper; spray lightly with cooking spray. Whisk together water, flour, and salt until smooth. Set aside for 15 minutes to rest.
- To prepare filling, combine ricotta cheese and pesto until evenly incorporated.
- Heat a small 6-inch skillet over medium heat. Brush with a light layer of olive oil. When pan is hot, ladle about 1/4 cup of batter into skillet, swirling until the batter evenly coats the bottom of the pan (like you were making a crepe). Cook for 1-2 minutes or until the top is evenly opaque and edges begin to curl, then flip and cook for an additional 1-2 minutes or until golden brown in spots. Transfer to prepared baking sheet, and top with 1 tablespoon of pesto filling, spreading into an even layer all the way to the edges. Repeat with remaining batter, layering with pesto filling to create two 'cakes' with about 6 layers each. Sprinkle each with 1 tablespoon of grated parmesan, and bake for 10 to 15 minutes or until heated through.
- Spoon warm marinara sauce onto plates or serving dishes and place cake on top. Slice into wedges and serve.
Read more at http://www.loveandoliveoil.com/2014/04/layered-panigacci-with-pesto-and-ricotta.html
# posted by Chelsea @ 10:54 AM 
