| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Vegetarian | 4 | Servings | |
INGREDIENTS
| 1 | t | Olive oil |
| 2 | Shallots, finely chopped | |
| 1 | Clove garlic, finely chopped | |
| 8 | Plum tomatoes, peeled cored | |
| and chopped | ||
| or 400 g tin | ||
| tomatoes drained | ||
| 125 | g | Chestnut mushrooms, sliced |
| 4oz | ||
| 1 | 75 grams bag rocket | |
| 1 | T | Freshly chopped basil |
| Salt and freshly ground | ||
| black pepper | ||
| 6 | Sheets lasagne, either | |
| fresh or | ||
| dried but not 'no | ||
| pre cooking | ||
| required' | ||
| 1 | 50 grams tin anchovy | |
| fillets snipped roughly | ||
| 25 | g | Parmesan, grated 1oz |
INSTRUCTIONS
Heat the oil in a heavy based pan and sweat the shallots and garlic until the shallots are translusent. Add the chopped tomatoes and mushrooms and cook for 4 minutes, stiring occasionally and seasoning to taste. Stir in the rocket gently and cook it until just wilted. Meanwhile cook the pasta according to the pack instructions. Cut each sheet into 2 (roughly square), you should have 3 squares per portion. Layer the ravioli on a baking tray, starting with 4 lasagne squares, followed by a tablespoon of the tomato compote and a sprinkle of the snipped anchovy fillets. Follow again by a lasagne square on the diagonal, then the tomato compote and top with the remaining lasagne sheet. Sprinkle over the parmesan on each ravioli and place under a hot grill until the top is slightly crusty and golden. Notes Serve with warm ciabatta and a green salad.For a vegetarian version, try replacing the anchovies with chopped olives. Converted by MC_Buster. NOTES : A quick and easy supper, ideal for a diabetic diet. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 355
Calories From Fat: 69
Total Fat: 7.7g
Cholesterol: 66.9mg
Sodium: 1042.4mg
Potassium: 1457.8mg
Carbohydrates: 39.8g
Fiber: 1.6g
Sugar: 3.4g
Protein: 33.6g