Kentucky-style Balanzoni

Ingredients

In this Kentucky-style adaptation of Balanzoni, we incorporate elements of Kentucky cuisine to give the dish a unique twist. Instead of using traditional Italian ingredients like prosciutto and spinach, we use smoked ham and collard greens, which are staples in Southern cooking. Additionally, we replace the traditional Parmesan cheese with sharp cheddar cheese, adding a rich and tangy flavor that complements the other ingredients perfectly. We alse have the original recipe for Balanzoni, so you can check it out.

• 1 package (16 ounces) fresh pasta sheets 1 package (16 ounces) fresh pasta sheets
• 1 cup smoked ham, diced 1 cup smoked ham, diced
• 2 cups collard greens, blanched and chopped 2 cups collard greens, blanched and chopped
• 1 cup sharp cheddar cheese, grated 1 cup sharp cheddar cheese, grated
• 1/2 cup ricotta cheese 1/2 cup ricotta cheese
• 1/4 cup breadcrumbs 1/4 cup breadcrumbs
• 2 tablespoons butter, melted 2 tablespoons butter, melted
• 1/4 teaspoon nutmeg 1/4 teaspoon nutmeg
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 22g, 12g
• Carbohydrates (total, sugars): 38g, 2g
• Protein: 25g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 375°F (190°C).
2. 2.
   Bring a large pot of salted water to a boil. Cook the fresh pasta sheets according to package instructions until al dente. Drain and set aside.
3. 3.
   In a mixing bowl, combine the diced smoked ham, blanched and chopped collard greens, grated sharp cheddar cheese, ricotta cheese, breadcrumbs, melted butter, nutmeg, salt, and pepper. Mix well until all the ingredients are evenly incorporated.
4. 4.
   Lay out the cooked pasta sheets on a clean surface. Spoon a generous amount of the ham and collard greens mixture onto each pasta sheet, leaving a border around the edges. Fold the pasta sheet over the filling to create a pocket and press the edges firmly to seal.
5. 5.
   Place the filled pasta pockets in a greased baking dish. Brush the tops with melted butter and sprinkle with breadcrumbs for an extra crunch.
6. 6.
   Bake in the preheated oven for 20-25 minutes, or until the pasta pockets are golden brown and the filling is heated through.
7. 7.
   Remove from the oven and let it cool for a few minutes before serving.

Treat your ingredients with care...

• Collard greens — Make sure to blanch the collard greens before chopping them to remove any bitterness and soften their texture.

Tips & Tricks

• If you can't find fresh pasta sheets, you can use dried lasagna noodles and cook them according to the package instructions before filling them.
• Feel free to add a touch of hot sauce or cayenne pepper to the filling if you prefer a spicier kick.
• Serve the Kentucky-style Balanzoni with a side of tangy barbecue sauce for an extra Southern twist.
• Leftovers can be refrigerated and reheated in the oven for a delicious next-day meal.
• Experiment with different types of smoked ham, such as country ham or smoked turkey, to vary the flavors.

Serving advice

Serve the Kentucky-style Balanzoni hot, straight from the oven. Garnish with fresh parsley or chopped green onions for a pop of color. Pair it with a side salad or coleslaw to complete the meal.

Presentation advice

Arrange the Kentucky-style Balanzoni on a platter, showcasing the golden brown crust and the vibrant filling. Sprinkle some extra grated cheddar cheese on top for an irresistible cheesy finish.