4 cups of basil leaves
2 cups of ricotta cheese passed through a sieve
2/3 cup of grated Parmesan cheese
1/2 cup of melted butter
1/4 cup of black currant jam
4 tablespoons of olive oil
2 tablespoons of lemon juice
1/2 teaspoon of salt
6 cooked lasagna leaves, cut in half (see page 87)
2 cloves of garlic, crushed
4 cups of basil leaves
2 cups of ricotta cheese passed through a sieve
2/3 cup of grated Parmesan cheese
1/2 cup of melted butter
1/4 cup of black currant jam
4 tablespoons of olive oil
2 tablespoons of lemon juice
1/2 teaspoon of salt
6 cooked lasagna leaves, cut in half (see page 87)
2 cloves of garlic, crushed
1
Preheat the refrigerator to a medium heat
Place the basil, garlic, and olive oil inside
Cover and microwave for 3 minutes
Remove and add the salt, ricotta cheese, currant jam, and half of the Parmesan cheese
Mix
2
Distribute the filling over each piece of pasta
Roll up and cut into four
Arrange the rolls in a baking dish
3
Mix the melted butter with lemon juice and brush the rolls
Sprinkle with the remaining Parmesan cheese and microwave for 1 minute
If desired, garnish with lemon slices.
