Stuffed pasta

Name: stuffed pasta
Total time: 45 min
Yield: 4
Ingredients: 24 lasagne sheets; 400 gram ricotta; 125 gram Parmesan cheese freshly grated; 50 gram raw ham finely chopped; 50 gram pine nuts; 200 milliliters cooking cream; 1 tablespoon Pesto; 2 tablespoon lemon juice; 75 gram butter cold, in small blocks; 50 gram Parmesan cheese grated; 2 tablespoon fresh basil only the leaves; 2 tablespoon fresh parsley

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Ingredients

Directions

Boil the lasagne sheets for 2-3 minutes, rinse them in cold water and pat dry. Place them side by side on the work surface.
Mix the ingredients for the filling, except the pine nuts. Roast the pine nuts in a dry hot frying pan. Then chop them a little smaller and scoop them through the filling.
Place on a lasagne sheet with sufficient distance 2 small mountains of the filling. Put another lasagne sheet on it and press out, if necessary with a protrusion, the desired shape.
Make sure that the seams are well squashed (possibly with the teeth of a fork).
For the sauce, heat the cream with pesto and lemon juice. Whisk together lumps of butter and add the cheese.
Keep the sauce warm without cooking. Boil the stuffed pasta in a few minutes.
Pour a bottom sauce into a deep plate and serve the stuffed pasta on it. Sprinkle with the basil leaves or parsley.