Ree mixes sweet and salty tastes into these creamy, tacky pasta rolls!
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Pasta Rosettes
DISH THANKS TO REE DRUMMOND
Level: Easy
Total: 55 minutes
Active: 30 min
Yield: 4 to 6 portions

Components

Kosher salt and newly ground black pepper
6 oven-ready lasagna sheets
Oil, for oiling the pasta
3/4 cup ricotta
6 tablespoons apricot preserves
6 ounces sliced prosciutto
18 fresh basil leaves, plus more for garnish
1 cup plus 6 tablespoons grated mozzarella
1/2 cup whipping cream
1/4 cup grated Pecorino-Romano
1 clove garlic, grated
Balsamic glaze, for sprinkling

Instructions

Bring a large pot of salted water to a boil. Pre-heat the oven to 375 degrees F.

Cook the lasagna sheets up until al dente, 5 to 6 minutes. Eliminate and lay on a lightly oiled surface area.

Divide the ricotta among the pasta sheets. Sprinkle each with a touch of salt and pepper. Layer the preserves, prosciutto and basil over the ricotta. Spray a tablespoon of mozzarella over each. Roll the pasta, starting with the shorter end. Slice each roll into thirds and place in a shallow baking dish, low-sided oval casserole or little skillet.

Blend together the cream, pecorino and garlic. Drizzle the mix over the pasta and top with the staying 1 cup mozzarella. Bake up until bubbling and golden, 14 to 16 minutes.

Drizzle over the balsamic glaze and serve.

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Ree Drummond's Pasta Rosettes|The Pioneer Woman|Food Network

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