Pasta Rosettes

I used fig preserves instead of apricot preserves and it was delicious. I highly recommend this change because fig and ricotta are a great pairing. I used regular lasagna noodles and cooked to al dente and they rolled easily. However, I did not cut them into thirds as instructed, mainly because I thought that would be too messy and too small. Keeping them whole helped and they stood up beautifully in the baking dish. I probably doubled the recipe, and the cream mixture didn’t cover the rosettes, but it didn’t not matter at all, the top of the rolls got nice and a little browned and the cream sauce still bubbled and kept the noodles moist. Overall, time consuming to make but a delish result!

Spreading the apricot over the ricotta cheese had a tendency to move ricotta and create bare spots. Next time I may try whisking the two together to make a more uniform spread.

Rolling took a little practice and became better after the third roll. It’s a fine balance between rolling too tight and having contents come out the end and too loose where it wants to unroll after being cut. Precooked lasagna noodles worked well, but only needed to cook for 3 minutes. If they are Cooked too long they will fall apart and not roll properly. For those that had difficulty cutting—try using a serrated bread knife. A regular knife will not work.

My baking dish was a little larger so I had to double the recipe for the sauce to put across the top. Cooks know sometimes you need to make small adjustments on the fly.

The finished product was a mild salty and sweet dish. It will be something that kids would enjoy and great dish at a pot luck dinner. As always, once you make a recipe you can always adjust to your family’s preference like adding some mild heat. This was a great tasting dish that I will add to my recipes to make again.

It’s a start but don’t even attempt to fight with those noodles. Save your sanity and just use a lasagna noodle. We wanted more flavor so I added more garlic and crushed red pepper flakes. Good start but it does lack in flavor. If you like mild, this is for you but it is very easy to tweak for personal preferences.

Even after boiling the oven ready noodles they were falling apart and hard to roll. It would be easier just to use regular lasagna noodles. I measured the filling on a food scale as I prepared it. 25 grams ricotta and 10 grams of everything else. I didn’t know how the apricot would taste with prosciutto but everything tasted good.

It’s really hard to cut into 3 pieces. I’m not sure if 6oz of prosciutto is correct, the show used 6 slices. I used 6oz, 2 slices per noodle and it was a little too much. The ricotta and apricot preserves together is delicious. Honestly, I think I will just layer and not foll if I make this again.