baked ravioli lasagna
(1 rating)
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C/O MofC. For my test version I replaced the Italian pork sausage with one third of a pound of pancetta. I used a variety of good quality fresh grated or crumbled cheese: fontina, parmesan, asiago, and a little bit of gorgonzola. If you want this recipe vegetarian, you can either skip the meat entirely or use your favorite meat substitute. Lastly, since I was using a four-cheese ravioli the amount of cheese was reduced by about half cup, too.
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(1 rating)
yield
6 -8
prep time
15 Min
cook time
30 Min
method
Bake
Ingredients For baked ravioli lasagna
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1 1/2-2 lbfrozen cheese ravioli (or another favorite flavor of choice)
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2 Tbspextra virgin olive oil
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1 mdyellow onion, peeled and diced or minced
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1 lbitalian pork sausage (read intro)
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2-4 clovefresh garlic, peeled and minced
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1/4 cwhite wine or broth
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24 ozmarinara sauce (3 cups)
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1 cricotta or cottage cheese
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1/2 cparmesan, freshly grated or similar italian hard cheese
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1 1/2 cmozzarella, freshly grated, divided
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fresh herb for garnish (parsley or basil)
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black pepper, to taste
How To Make baked ravioli lasagna
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1Preheat oven to 350 degrees. In a large pot, boil salted water and cook ravioli according to package directions, until pillowy and floating. Drain and toss gently with a drizzle of olive oil to prevent sticking. Set aside.
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2In a large skillet, heat olive oil over medium heat and sauté onion and sausage/pancetta/vegetarian meat sub, breaking into small pieces, cooking approx. 5 min (until pork is no longer pink or pancetta is cooked.) Add garlic and cook 1 minute more. Deglaze pan with wine, if using, and reduce liquid approximately; 2 minutes. Add marinara sauce, cook until simmering, and remove from heat.
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3Stir in ricotta or cottage cheese, cheese (reserve the other 3/4 cup cheese for melting on top). Add black pepper to taste. Spread 1/3 of the sauce mixture on bottom of 2 quart baking dish. Place an even, single layer of ravioli over sauce. Add another 1/3 of the cheese-sauce mixture over ravioli. Repeat with layers of ravioli and sauce until all is added to pan, finishing with a thin layer of sauce over ravioli. Top with reserved cheese.
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4Lightly oil parchment paper and place over pan, then cover completely with foil. Bake until bubbling and hot in center, approx. 30 min. Uncover and bake until browned slightly, 5 min. Serve hot, garnished with fresh parsley or basil and serve with a simple tossed green salad.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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