Nut-Filled Pesto Rolls
Makes 24 pieces
Filling
1 cup broken pecans, chopped
¼ cup slivered almonds, chopped
1 clove garlic, minced
1 teaspoon dried basil
½ teaspoon dried thyme
3 tablespoons olive oil
1 cup ricotta cheese
¼ cup freshly grated Parmesan cheese
1 tablespoon milk
¼ teaspoon dried hot red pepper flakes
Salt
½ cup finely chopped parsley
12 ruffle-edged lasagna noodles
1 tablespoon salt
Preheat the oven to 350°.
Make the filling: Combine the pecans, almonds, garlic, basil, and thyme in a food processor or blender. Blend completely. Slowly add the olive oil and blend until smooth.
In a medium bowl, beat the ricotta until smooth. Add the nut mixture, Parmesan, milk, red pepper flakes, and salt to taste. Beat until smooth. Fold in the parsley. Reserve.
Meanwhile, in a large pot, bring at least 4 quarts of water to a rolling boil. Add the salt. Add the lasagna noodles, stirring carefully.
Cook until al dente. To drain, do not pour the noodles directly into a colander or they will stick together. Bring the pot to the sink and position over a colander. Run cold water into the pot as you pour out the noodles. Grab each one with your hand. Gently shake, and place on a paper towel or cloth to blot. Keep moist under lightly dampened towel until ready to fill.
To fill: Spread about 3 tablespoons of the nut mixture onto each noodle. Roll each noodle up lengthwise into a tight roll. Cut each in half.
Place, cut side down, in a buttered baking dish. Make rolls with the remaining ingredients in the same manner. Bake 20 minutes, or until heated through. Do not overbake.
