Ricotta & Rocket Pasta Pockets Recipe

Bring a large pot of salted water to a boil. Cook the lasagna sheets according to package instructions until al dente. Drain and set aside.

In a mixing bowl, combine the ricotta cheese, rocket leaves, Parmesan cheese, basil, and olive oil. Season with salt and pepper to taste.

Lay out the cooked lasagna sheets and place a spoonful of the ricotta mixture in the center of each sheet. Fold the ends over to form a pocket and press the edges to seal.

Heat a large skillet over medium heat and add a drizzle of olive oil. Cook the pasta pockets for 3-4 minutes on each side until golden brown.

Serve the ricotta and rocket pasta pockets with your favorite sauce or enjoy them on their own.