Spinach and Ricotta Ravioli Lasagne

Well I was in a hurry and I had promised i would make some friends Lasagne, but I got home late from work and didn’t have any Lasagne sheets and it was just one of those days…….. However I did have giant Ravioli in the freezer and below is the recipe that turned a tragedy  into a triumph !!!  Hope you enjoy it as much as they did !!

2 Kg Spinach & Ricotta Ravioli
4 Cups Full Cream Milk
2 Cups Shredded Parmesan
1.5 Litres Tomato Puree
4 Tablespoons Plain Flour
250gm Butter
2 Brown Onions
150ml Olive Oil
Salt & Pepper

Set a Large Pot of Water to boil on a high heat.

Dice Onions

Add to large pot with 2 tablespoons of olive oil and sweat.

Add butter to another pot and melt.

Add flour and combine until thickens

Allow flour to cook a little to remove the flour taste

Onions should be clear by this stage and add tomato puree to them.

Add milk 1 cup at a time to the flour and butter mixture.

Allow to thicken and boil each time before adding the next cup.

Water should be boiling by this stage.  Salt the water and add the Ravioli.  Stir every minute until it resumes a gentle boil.

Strain once cooked to al dente and rinse in cold water to stop the cooking process

Return to the cooking pot and add remaining oil to prevent sticking

Tomato sauce should be simmering by this point and white sauce should be slightly thickened.

Add salt, pepper and 1/2 the cheese to the sauce and stir thoroughly.( If the sauce is too thick add more milk.  The sauce needs to be a little more liuid to allow for the pasta to absorb some during the cooking process or else it will not cook through and remain chewy)

Add 2 generous spoonfuls of the tomato sauce and mix through.  The cheese sauce will turn a light pink colour.

Turn the oven to 160 Celsius
Bring everything together and start layering.

Pasta, Cheese sauce, Parmesan, Chopped Parsley . . . .

Repeat !

Once all the pasta is layered cover it with the remaining Cheese Sauce.  Pour over the tomato sauce to cover the top.  (There will be alot of liquid still as the pasta will absorb alot during cooking)

Add remaining Parsely and Parmesan across the top.

Place into pre-heated oven and baked until the top is golden brown.  Approximately 2 hours in a slow to moderate oven.

Remove from oven and allow to sit for 5 minutes to allow the pasta to settle (makes it easier to serve)

Serve with a wonderful Italian Chianti or a racy New Zealand Sauivgnon Blanc !!!  Enjoy

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