Happy Wednesday! If you have been following our blog, you might remember the ravioli we made a few weeks ago. As we blogged about before, they were good but definitely seemed like they were missing something. As a true researcher at heart, I started looking at other ways we could use the ravioli in our freezer aside from eating it with just marinara sauce. That is how we found out about Ravioli Lasagna. It certainly deviates from the authentic Italian cooking we have been striving to accomplish but it was also a great way to use what we already have. I can attest that the meal was amazing and like I said in my previous post, more cheese 100% would elevate this dish. Hope you enjoy our adventure below!
- 16 oz. whole milk ricotta
- 1 large egg
- 1 c. freshly grated Parmesan, divided
- 1/4 c. freshly chopped basil, plus more for garnish
- 1 tsp. garlic powder
- 2 c. shredded mozzarella
- 1/2 recipe of ravioli
- 1 28-ounce can whole San Marzano tomatoes
- ¼ cup extra-virgin olive oil
- 7 garlic cloves, peeled and slivered
- Small dried whole chile, or pinch crushed red pepper flakes
- 1 teaspoon kosher salt
- 1 large fresh basil sprig, or 1/4 teaspoon dried oregano, more to taste
- 1/2 yellow onion
- Pour tomatoes into a large bowl and crush with your hands. Pour 1 cup water into can and slosh it around to get tomato juices. Reserve.
- In a large skillet (do not use a deep pot) over medium heat, heat the oil. When it is hot, add garlic.
- As soon as garlic is sizzling (do not let it brown), add the tomatoes, then the reserved tomato water. Add whole chile or red pepper flakes, oregano (if using) and salt. Stir.
- Place basil sprig, including stem, on the surface (like a flower). Let it wilt, then submerge in sauce. Simmer sauce until thickened and oil on surface is a deep orange, about 15 minutes. (If using oregano, taste sauce after 10 minutes of simmering, adding more salt and oregano as needed.) Discard basil and chile (if using).
In a medium bowl, add ricotta, egg, 1/4 cup Parmesan, basil, garlic powder, and season with salt and pepper. Stir to combine.
Building the lasanga
- Spread 1/3 of the tomato sauce into prepared pan. Top with a single layer of ravioli, half of the remaining meat sauce, half of the ricotta mixture, and half of the mozzarella and remaining Parmesan. Repeat layers, ending on cheeses.
- Cover pan loosely with aluminum foil and bake for 30 minutes. Remove foil and bake until golden and bubbly, 15 minutes more. Sprinkle with remaining basil and serve.