Ravioli Lasagna
Posted
Tue, 07/25/06
Last Sunday I prepared a variation of Rachael Ray's Spinach-Artichoke-Ravioli-Lasagna.
I left out the spinach and artichoke hearts (because I dislike the cooked texture of the former, and my husband detests the latter), and I added a few ingredients.
I also gave the recipe a new name:
Creamy Pocket Lasagna
Variation of recipe by Rachael Ray
1 pkg. (42 count) frozen beef ravioli
Drop ravioli in a pot of salted, boiling water. Cook for five to six minutes, or according to package instructions. Afterward, use a slotted spoon to remove the ravioli from the water and place in a single layer on a foil-lined cookie sheet. Set aside. In a bowl, combine the ricotta cheese, salt and pepper, lemon zest, garlic and parsley. Mix well; set aside. In a medium-sized pot, melt butter and then whisk in the flour. Cook for one to two minutes. Whisk in the milk and bring the sauce to a bubble. When it begins to thicken, turn the heat to low and add nutmeg, salt and black pepper to taste. In a baking dish, spoon enough of the sauce to cover the bottom. Layer the ravioli, mushrooms and ricotta cheese mixture. Repeat process until the remaining ingredients are gone. Place dish under a hot broiler or into a preheated 425-degree F oven until sauce browns and bubbles (about three minutes). Serve.
The dish was creamy and extremely flavorful, but aesthetically unappetizing (as shown in my photographs in the right-hand column). This is my own fault because I omitted the "colorful" spinach and artichoke hearts. Next time I'll try adding roasted red and green bell peppers in a layer, or perhaps some sliced tomatoes.
Tags: Food Photos;
Italy; Pasta
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