Grilled Marinated Ribeyes
- 27 Apr - 03 May, 2024
· 500 g ricotta
· 1 garlic clove
· ¼ cup milk
· Pinch of nutmeg
· 100 g parmesan
· 250 g lasagne sheets
· ¼ cup olive oil
· 1 kg butternut pumpkin
· 8 slices prosciutto
· 2 red chillies
· 10 g sage leaves
Combine ricotta, garlic, milk, nutmeg and half the parmesan, then season well. Place lasagna sheets in a bowl, cover with boiling water and stand for five minutes or until softened. Grease a dish with one tablespoon oil. Lay one-third of the lasagna sheets over the base and arrange half of the pumpkin, prosciutto, chilli and sage in layers on top. Drizzle with a tablespoon oil followed by one-third of ricotta mixture. Repeat these layers once, finishing with a final layer of lasagna sheets and remaining ricotta. Cover the surface with a sheet of baking paper and foil, and bake for 40 minutes. Uncover, scatter with remaining parmesan and bake for 15 minutes until golden. Stand for five minutes before serving.
COMMENTS