Ree blends sweet and salty flavors into these creamy, cheesy pasta rolls!
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RECIPE COURTESY OF REE DRUMMOND
Total: 55 min
Active: 30 min
Yield: 4 to 6 servings
Kosher salt and freshly ground black pepper
6 oven-ready lasagna sheets
Oil, for oiling the pasta
3/4 cup ricotta
6 tablespoons apricot preserves
6 ounces sliced prosciutto
18 fresh basil leaves, plus more for garnish
1 cup plus 6 tablespoons grated mozzarella
1/2 cup heavy cream
1/4 cup grated Pecorino-Romano
1 clove garlic, grated
Balsamic glaze, for drizzling
Bring a large pot of salted water to a boil. Preheat the oven to 375 degrees F.
Cook the lasagna sheets until al dente, 5 to 6 minutes. Remove and lay on a lightly oiled surface.
Divide the ricotta among the pasta sheets. Sprinkle each with a touch of salt and pepper. Layer the preserves, prosciutto and basil over the ricotta. Sprinkle a tablespoon of mozzarella over each. Roll the pasta, starting with the shorter end. Slice each roll into thirds and place in a shallow baking dish, low-sided oval casserole or small skillet.
Whisk together the cream, pecorino and garlic. Drizzle the mixture over the pasta and top with the remaining 1 cup mozzarella. Bake until bubbling and golden, 14 to 16 minutes.
Drizzle over the balsamic glaze and serve.
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Ree Drummond’s Pasta Rosettes | The Pioneer Woman | Food Network