- 400 g can Italian tomatoes
- 2 T tomato paste
- ¼ cup cream
- 2 cloves garlic, crushed
- a few sage leaves
- sea salt and freshly ground black pepper
- 200 g ricotta cheese
- Grana Padano grated
- sautéed Tuscan kale or spinach leaves, for serving
Preheat the oven to 190°C.
Cook the pasta according to packet instructions, then drain. Blend the tomatoes with the tomato paste, cream, garlic, sage (reserve a few leaves) and seasoning.
In an oiled baking dish, layer pasta pockets with roughly broken ricotta and the sauce, ending with a layer of sauce.
Tuck in the reserved sage leaves. Sprinkle generously with Parmesan and bake for 20 to 30 minutes, or until bubbling.
Serve with extra Parmesan for sprinkling, and sautéed Tuscan kale or spinach leaves on the side.
Cook’s tips: Substitute the pansotti with any type of filled pasta. Use goat’s-milk cheese instead of ricotta.
Per serving: 3198kJ, 41.6g protein, 39.5g fat, 55.4g carbs