90
Pasta parcels with chicken and prosciutto
Serves 4
Ingredients:
60 g (2
1
/
2
oz) Parmesan cheese,
grated
450 g (1 lb) cooked shredded
chicken
20 g (
3
/
4
oz) pack of fresh basil
leaves
8 sheets of fresh lasagne
2 x 75 g (3 oz) packs prosciutto
ham
2 cloves garlic, crushed
110 g (4 oz) sliced button
mushrooms
1 x 500 g (1
1
/
4
lb) jar passata
125 ml (4 fl oz) single cream
(optional)
110 g (4 oz) Mozzarella cheese,
grated (optional)
1 tbsp chopped parsley or basil to
garnish
Method:
1. Place 2 tsp each of cheese and chicken on a
pasta sheet, leaving a 2 cm edge all round,
and lay a basil leaf on top. Roll up tightly,
then wrap a slice of prosciutto ham around
the outside. Repeat this with the remaining
pasta sheets. Lay the pasta rolls side by side
in a solid container.
2. Place the garlic, mushrooms and passata in a
jug, and stir. Pour this over the pasta rolls.
3. Steam for 15 minutes at 100°C. Add some
chopped parsley or basil and, if liked, stir in
a couple of tablespoons of single cream to
give a marbled effect.
4. Top with Mozzarella cheese and brown under
a pre-heated grill (optional).
