Ravioli Lasagna

Ravioli Lasagna

The wonderful thing about this dish is that you can decide what ravioli to use. You can buy ravioli with a meat, spinach, butternut or mushroom filling.

Serves 4 – 6

Preparation time 1 hour

Cook time 35 minutes

Tomato sauce

Ingredients

  • 30 ml olive oil
  • ½ onion, finely chopped
  • 1 clove garlic, finely chopped
  • 1 x 410 g tin whole tomatoes
  • salt and freshly grounded black pepper
  • 70 ml red wine
  • 2 ml dried oregano


White sauce

Ingredients

  • 185 g (200 ml) butter
  • 100 g (180 ml) cake flour
  • 1 liter milk
  • 250 ml cream
  • salt and freshly grounded black pepper

Ingredients

  • 3 x 250 g shop bought ravioli, of your choice
  • 100 g parmesan cheese, finely grated
  • about 10 fresh basil leaves, roughly chopped
  • 30 ml butter


Tomato sauce Heat olive oil in a saucepan. Add onion and fry still soft but not brown. Add tomatoes and season with salt and pepper. Add red wine and oregano. Cover saucepan with lid and cook for 30 minutes. Remove lid and cook for another 30 minutes. White sauce Melt butter in a saucepan. Add flour and stir till well combined. Add milk and cream a little by little and keep stirring. The sauce is ready when it coats the back of a wooden spoon. Season with salt and pepper. Heat oven to 180 °C.  Use a 30 cm wide oven dish and spoon a thin layer of white sauce in. Layer ravioli’s on top in one layer. Repeat ending with a white sauce layer. Spoon tomato sauce evenly on top and sprinkle with cheese. Scatter fresh basil on top and dot with butter. Place in oven and bake 35 minutes.

RAVIOLI LASAGNA
Wat fantasties is van hierdie dis is dat jy self kan kies watter ravioli jy wil gebruik. Jy kan ravioli met vleis, spinasie, botterskorsie of sampioenvulsel koop.

Genoeg vir 4 – 6

Voorbereidingstyd 1 uur

Baktyd 35 minute

Tamatiesous

Bestanddele

  • 30 ml olyfolie
  • ½ ui, fyngekap
  • 1 knoffelhuisie, fyngekap
  • 1 x 410 g blik heel tamaties
  • sout en varsgemaalde swartpeper
  • 70 ml rooiwyn
  • 2 ml droë origanum

Witsous

Bestanddele

  • 185 g (200 ml) botter
  • 100 g (180 ml) koekmeel
  • 1 liter melk
  • 250 ml room
  • sout en varsgemaalde swartpeper

Bestanddele

  • 3 x 250 g winkel ravioli, van jou keuse
  • 100 g parmasaankaas, fyngerasper
  • sowat 10 vars basiliekruid blare, grof gekap
  • 30 ml botter


Tamatiesous Verhit olyfolie in kastrol. Voeg ui en knoffel by en braai tot sag en deurskynend. Voeg geblite tamaties by en geur met sout en peper. Voeg wyn en origanum by en maak kastrol toe met deksel. Laat prut vir 30 minute. Verwyder deksel en laat oop prut vir nog 30 minute. Witsous Plaas botter in ‘n kastrol en laat smelt oor lae hitte. Voeg meel by en roer tot gladde pasta vorm. Voeg melk en room bietjie vir bietjie by terwyl jy heeltyd roer. Hou aan roer tot sous verdik het. Geur met sout en peper. Verhit oond tot 180 °C. Skep ‘n dun lagie witsous in ‘n oonbak van 30 cm in deursnee. Pak eenlaag ravioli’s bo-op en herhaal proses tot jy met ‘n laag witsous eindig. Skep tamatiesous bo-op en sprinkel kaas oor. Sprinkel basiliekruid bo-op en stip met botter. Plaas in oond en bak vir 35 minute.

 

 

 

 

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