Pasta Rosettes

I can guide you in preparing the delicious pasta rosettes, a rich and rewarding dish of Italian cuisine. It is a type of rolled and stuffed baked pasta, similar to small rolls, which are then gratinated in the oven. The rosettes are often filled with ricotta, cooked ham and béchamel, but there are numerous variations.

Ingredients

• 250 g lasagne sheets
• 250 g ricotta
• 150 g sliced cooked ham
• 100 g grated Parmesan
• 500 ml béchamel
• Salt and pepper to taste
• Nutmeg to taste
• Butter for the baking dish

Preparation

1. Cook the lasagne sheets according to the package instructions, taking care not to overcook them so they remain workable and not too soft. Once cooked, lay them on a clean tea towel to cool without sticking.

2. Prepare a fairly thick béchamel following your favourite recipe. Season it with salt, pepper and a grating of nutmeg.

3. In a bowl, mix the ricotta with half the grated Parmesan, season with salt and pepper and combine until smooth.

4. Grease a baking dish with a little butter.

5. Spread a thin layer of béchamel on each pasta sheet, then distribute the ricotta mixture and top with a slice of cooked ham.

6. Roll each sheet up to form rosettes and arrange them in the buttered baking dish.

7. Once all the rosettes are in the dish, cover them with the remaining béchamel and sprinkle the surface with the rest of the grated Parmesan.

8. Bake in a preheated oven at 180 °C for about 20-30 minutes or until the surface is nicely golden and crisp.

Serve hot and, if you like, accompany this dish with a fresh seasonal salad to balance the richness of the rosettes.

Trivia

The name “rosette” comes from the shape these pasta rolls take once rolled and placed in the baking dish, which indeed resemble roses. It is an elegant way to present lasagne, transforming them from a rustic dish into a refined one.