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Ingredientes
- 1 tsp Extra virgin olive oil
- 2 x Shallots, finely minced
- 1 x Clove garlic, finely minced
- 8 x Plum tomatoes, peeled, cored and minced (or possibly 400 g tin tomatoes, liquid removed and minced)
- 125 gm Chestnut mushrooms, sliced (4oz)
- 1 x 75 grams bag rocket
- 1 Tbsp. Freshly minced basil
- Â Â Salt and freshly grnd black pepper
- 6 sht lasagne, (either fresh or possibly dry, but not 'no pre cooking required')
- 1 x 50 grams tin anchovy fillets, snipped roughly
- 25 gm Parmesan, grated (1oz)
Direcciones
- Heat the oil in a heavy based pan and sweat the shallots and garlic till the shallots are translusent.
- Add in the minced tomatoes and mushrooms and cook for 4 min, stiring occasionally and seasoning to taste. Stir in the rocket gently and cook it till 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 Tbsp. 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 warm grill till the top is slightly crusty and golden brown.
- Notes Serve with hot ciabatta and a green salad.For a vegetarian version, try replacing the anchovies with minced olives.
- NOTES : A quick and easy supper, ideal for a diabetic diet.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 359g | |
| Recipe makes 4 servings | |
| Calories 204 | |
| Calories from Fat 73 | 36% |
| Total Fat 8.25g | 10% |
| Saturated Fat 2.37g | 9% |
| Trans Fat 0.0g | |
| Cholesterol 47mg | 16% |
| Sodium 1949mg | 81% |
| Potassium 1022mg | 29% |
| Total Carbs 13.39g | 4% |
| Dietary Fiber 4.4g | 15% |
| Sugars 7.24g | 5% |
| Protein 20.18g | 32% |
