This is a beautifully simple dish that will impress your guests without costing you hours slaving in your kitchen. I recommend serving this with a simple green salad with an oil and balsamic vinegar dressing.
Got too much to make at once? Great, this dish can be prepared in advance and kept chilled in the fridge until required.
If you can't find fresh pasta sheets then fresh lasagne sheets will do fine, however I would suggest pre-boiling these for about 3-5 minutes before use to ensure they are flexible enough.
- 130g Goats cheese (finely cubed)
- 400g Ricotta
- 260g Spinach
- 300g Cherry tomatos (halved)
- 12 Small fresh pasta sheets
- 40g Parmesan
- 2 garlic cloves
- 8tbsp Extra Virgin Olive Oil
- Freshly ground salt and black pepper
- 1tbsp Fresh thyme leaves
- In a bowl combine the cherry tomato halve, olive oil, thyme and season with salt and pepper. Stir to ensure a reasonable coating before placing in the fridge. Meanwhile preheat the oven to 180°C/Gas 4.
- In a large bowl combine the Ricotta, Goats cheese, 1/3 of the parmesan and mix well.
- Add the spinach and garlic, season with salt and black pepper then mix well.
It can be easier to add the spinach a little at a time before mixing.
- Lay out the pasta sheets on a clean surface and add a reasonable amount of the cheese mixture to each one at the short edge. Roll to form a tube around the mixture, ideally you want the tube to be about 4cm in diameter.
- Pour most of the oil from the tomatos into an oven dish big enough to hold the 12 filled tubes snugly and place the rolled tubes into the dish.
- Drizzle the remaining oil over the tubes and scatter the tomatos over the surface.
- Finally sprinkle the remaining parmesan over the dish and place in the center of the oven for 15-20 minutes until the parmesan has started to brown slightly.
- Serve 3 tubes per plate with a few parmesan shavings for garnish accompanied by your salad.
There you have it. Simple, elegant and tasty to boot.