Pasta Rosettes

I can guide you in the preparation of delicious pasta rosettes, a rich and rewarding dish of Italian cuisine. It consists of a sort of baked rolled pasta, similar to small rolls, which are then gratinated in the oven. Rosettes are often stuffed with ricotta, cooked ham, and béchamel sauce, but there are numerous variants.

Ingredients

• 250 g of lasagne pasta
• 250 g of ricotta
• 150 g of cooked ham, sliced
• 100 g of grated Parmesan cheese
• 500 ml of béchamel sauce
• Salt and pepper to taste
• Nutmeg to taste
• Butter for the baking dish

Preparation

1. Prepare the lasagne pasta according to the package instructions, being careful not to overcook it, as it needs to be workable and not too soft. Once cooked, lay them out on a clean dish towel to cool down without sticking.

2. Prepare a rather thick béchamel sauce, following your favorite recipe. Season it with salt, pepper, and a grating of nutmeg.

3. In a bowl, mix the ricotta with half of the grated Parmesan, adjust for salt and pepper, and mix until you have a homogeneous mixture.

4. Take a baking dish and lightly butter it.

5. Spread a thin layer of béchamel sauce on each sheet of pasta, then distribute the ricotta mixture and top with a slice of cooked ham.

6. Roll each sheet on itself to form rosettes and place them in the previously buttered baking dish.

7. Once all the rosettes are in the dish, cover them with the remaining béchamel sauce and sprinkle the surface with the remaining grated Parmesan.

8. Bake in a preheated oven at 180 °C (356 °F) for about 20-30 minutes or until the surface is beautifully golden and crispy.

Serve hot and, if you like, you can accompany this dish with a fresh seasonal salad to balance out the richness of the rosettes.

Curiosity

The name “rosettes” comes from the shape that these rolls of pasta take on once rolled up and placed in the dish, resembling roses indeed. It is an elegant way to present lasagne, transforming it from a rustic dish to a refined one.