Ingredients:
- Butter, for ramekins
- 12 lasagna sheets
- 4 cups frozen corn kernels, thawed
- 1/2 cup whipping cream, at room temperature
- 4-5 cloves garlic, minced
- 1 cup (8 ounces) mascarpone cheese (or ricotta), at room temperature
- 1 cup (4 ounces) finely grated Pecorino Romano, plus 1/2 cup (2 ounces)
- 1/2 large lemon, zested
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 cup packed chopped fresh basil leaves
- 1 1/2 cups (6 ounces) shredded sharp Provolone
- Extra-virgin olive oil, for drizzling
- **Special equipment: 6 (10-ounce) ramekins, each 2 1/2 inches tall and 3 1/2 inches in diameter
Pasta Directions:
- Preheat the oven to 375 degrees F, Butter 6 (10-ounce) ramekins. Set aside
- Bring a large pot of salted water to a boil over high heat, Add the pasta and cook until tender, stirring occasionally, about 8 minute, Drain
- Using 2 cooked lasagna noodles in an "x" shape, Line each ramekin, pushing the noodles gently into the bottom of the ramekins, allowing any excess pasta to overhang on the sides
Filling Directions:- In a food processor, blend the:
- corn, cream, garlic until chunky
- Add:
- mascarpone (or ricotta), 1 cup of the Pecorino Romano cheese, lemon zest, salt, and pepper
- Blend until smooth, Add basil, Pulse until just combined
Assembly Directions:
- Spoon 1/4 cup of the filling into the bottom of each ramekin and sprinkle with 2 tablespoons of the Provolone
- Fold 2 overhanging pieces of pasta over the filling, Trim the ends of the pasta with scissors, if necessary
- Add another 1/4 cup of filling to each ramekin and top with another 2 tablespoons Provolone
- Fold over the 2 remaining overhanging pieces of pasta
- Spoon any remaining filling on top of the pasta
- Sprinkle the tops with the remaining 1/2 cup Pecorino Romano and drizzle with olive oil
Baking Directions:
- Arrange the ramekins on a baking sheet and bake (about 25 to 30 minutes) until the tops are golden brown and the filling is bubbling, Cool for 10 minutes
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