4 cups of agria leaves
2 cups of ricotta cheese passed through a sieve
2/3 cup grated Parmesan cheese
1/2 cup melted butter
1/4 cup black current jam, seedless and chopped
4 tablespoons olive oil
2 tablespoons lemon juice
1/2 teaspoon salt
6 cooked lasagna leaves (see page 87) cut in half
2 crushed garlic cloves
4 cups of agria leaves
2 cups of ricotta cheese passed through a sieve
2/3 cup grated Parmesan cheese
1/2 cup melted butter
1/4 cup black current jam, seedless and chopped
4 tablespoons olive oil
2 tablespoons lemon juice
1/2 teaspoon salt
6 cooked lasagna leaves (see page 87) cut in half
2 crushed garlic cloves
In a baking dish, combine the agria, garlic, and olive oil
Cover and microwave on high for 3 minutes
Remove and add the salt, ricotta, currants, and half of the Parmesan cheese
Mix well
Distribute the filling over each piece of pasta
Roll up and cut into four pieces
Arrange the rolls in a baking dish
Mix the melted butter with lemon juice and brush the rolls
Sprinkle with remaining Parmesan cheese and microwave on high for 1 minute
If desired, garnish with lemon slices.
