Chef Neil's signature "Homemade Pasta Rosa" May 03 2015, 0 Comments
- 1 lb Fresh or Dried Lasagna Sheets, al dente and cooled in chilled water
- ¼ lb Prosciutto
- ½ lb fontina cheese
- ½ cup grated pecorino romano for topping
- ½ cup fresh basil leaves
- 1 25oz jar Cucina Antica La Vodka Sauce, simmered and kept warm
Take lasagna sheets and cover/layer with prosciutto and fontina cheese. Roll the layer of lasagna sheets into a tube approximately 2 inches in diameter. If using fresh lasagna sheets, slice each tube into individual pieces approximately 3 inches long. Take the rolled and stuffed lasagna pieces (cartwheels) and place in a medium baking dish with ¼ inch of water and cover before baking. In a preheated oven at 450 degrees, bake the cartwheels for 5 to 7 minutes. Remove from oven and plate 3 cartwheels per dish. Top with warmed Cucina Antica La Vodka Sauce and pecorino romano to liking. Garnish with fresh basil leaves.