Holla if you think anything mini is automatically always better than it’s full-sized counterpart. 
These are pretty as a picture, but easy enough for a weeknight dinner! Spring asparagus is about to overload the stores, so you best be ready with a few recipes locked and loaded for those times when it’s $0.99/pound! I just can’t resist those prices.
Regardless of how they look, they’re actually quite easy. You don’t even have to boil water! The recipe calls for fresh pasta, which you could make if you’re feeling very ambitious, or buy at the store if you can find high-quality fresh pasta. I got mine at Whole Foods and cut to size. The best part? The edges get crispy and crunchy when the bake, which is a nice contrasting texture to the creamy filling. Oh and if you need another recipe for individual lasagnas, this corn and mascarpone recipe is one of my very favorites!
The filling is a combination of ricotta, mascarpone and mozzarella cheeses with fresh herbs. The trickiest part is the folding technique; it’s crucial to keep the filling tucked inside the pasta as much as possible so it doesn’t completely ooze out while it bakes. Once you get one or two done, it will be easier! Wrap it all up in prosciutto for a mostly meat-free dinner. I’m going to make that a new thing on here…recipes that feature meat as a supporting act instead of the star of the show.
I like to serve these on a bed of tomato sauce, either homemade or a really good store-bought version. The acidity of the tomato cuts through the richness of the three-cheese filling and makes for a pretty presentation. Special occasions or a weeknight dinner will benefit from this dish on the table!
[tasty-recipe id=”35880″]
Leave a Reply