Let's Dish With Linda Lou

Where You Taste The Love

Cheese Ravioli Lasagna In A Tomato Basil Meat Sauce

Check out my new twist on a classic.

Let's Dish

 

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Is it crazy to imagine taking a classic dish like lasagna and shaking it up a bit, right? What about taking a little help from your local grocery store. A great start is by purchasing a really good jarred sauce and making it taste as if you made it from scratch. This sauce will taste likes its been simmering on the stove all day.

The other ingredient I’m going to be using for this dish is a good quality store-bought cheese ravioli. They’re found in the freezer section of the grocery store. My favorite is the mini cheese ravioli.

If you’ve been reading my blog, you know that I’m utilizing each one of my fresh herbs, from my Organic Hanging Herb Garden, and incorporating them into my dishes. I’m highlighting sweet basil in my Cheese Ravioli Lasagna In A Tomato Basil Meat Sauce.

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Tomato Basil Meat Sauce

Tomato Basil Meat Sauce

Cheese Ravioli

8 X 11 Baking Dish

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Cheese Ravioli Lasagna (3)

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Prep Time: 30 minutes
Cook Time: 3 to 40 minutes
Total Time: 1 hour 10 minutes
Yields: 8 to 10 servings
Equipment: 1 (9 x 13) baking dish, 2 (6-quart) saucepots, slotted spoon colander, a rimmed baking sheet pan, mini food processor or Microplane

Ingredients:
4 tablespoons of olive oil
2 pounds (90% lean) ground sirloin
1 large onion, diced
2 garlic cloves, minced
1 tablespoon of dried oregano
1 teaspoon of red pepper flakes
1/4 cup of light brown sugar, lightly packed
1 teaspoon of fresh thyme leaves, finely chopped
2 (24-ounce) jars of Rao’s Marinara Sauce, tomato basil variety
2 tablespoons of Kosher salt
2 teaspoons freshly ground black pepper
1/2 cup of chicken stock, unsalted
2 (1 pound 6-ounce) packages of frozen mini cheese ravioli
1 cup of fresh basil leaves, finely chopped
3/4 cup of Italian flat-leaf parsley, finely chopped (reserve 1/4 cup for the top)
2 packages of shredded mozzarella cheese
1 cup of Parmigiano-Reggiano, freshly grated

Directions:
In a large saucepot over medium-high heat add olive. Add diced onions 1 tablespoon of Kosher salt, 1 teaspoon of freshly ground black pepper, red pepper flakes, dried oregano, and light brown sugar. Cook, stirring frequently, until the onions soften, 2 to 3 minutes. Next, add the chicken stock, bring to a boil, reduce the heat, and simmer for another 2 to 3 minutes reducing the liquid by half.

Reduce the heat to low, add both jars of tomato basil sauce. Simmer for another 15 minutes. Turn the heat to off, add the finely chopped fresh basil leaves, stir to combine.

In another saucepot over medium-high heat add 2 tablespoons of olive oil and the ground sirloin, 1 tablespoon of Kosher salt, and 1 teaspoon of fresh ground black pepper. Using a wooden spoon, break up the ground meat, stirring frequently. Add fresh thyme continue to cook until the sirloin is no longer pink and cooked through, about 12 to 15 minutes. Transfer the cooked sirloin, using a slotted spoon, to the containing the tomato sauce.

While the sauce is simmering have a large pot of salted boiling water ready. Add 1 tablespoon of olive oil to prevent the ravioli from sticking. Let cook just under the required time on the package, about 5 minutes. They’ll continue their cooking during the baking process. Drain the ravioli. Rinse under cool water to stop the cooking process, then drain well.

Preheat oven to 350-degrees F.
Start by ladling around 1 1/2 cups of the tomato basil sauce on the bottom of the baking dish. Next, arrange the mini ravioli in the dish covering all of the sauce. Then add the 1 package of shredded Mozzarella cheese and 1/2 cup of the grated Parmigiano-Reggiano covering all the ravioli. Sprinkle with half of the finely chopped flat-leaf Italian parsley. Top with another layer of the tomato basil sauce. Repeat this process one more time. You want to the shredded Mozzarella and grated Parmigiano-Reggiano end up on top. Finally, sprinkle the rest of the finely chopped flat-leaf Italian parsley over the cheese.

Spray the underside (dull side) of the foil with non-stick cooking spray and cover the dish tightly. This will prevent the cheese from sticking to the foil. Place the baking dish on top of a sheet pan. Bake covered for 30 minutes. Remove the foil and bake uncovered for another 10 or until the top is golden brown.

Let the baking dish rest for at least 15 minutes to set, before cutting.  Serve with fresh basil leaves.

Note:
What’s great about this recipe is you can prepare everything in advance. All you need to do is to prepare the sauce and the cheese ravioli. Layer all the ingredients into the baking dish. Allow enough time for the dish to come to room temperature. Spray off the dull side of the foil with non-stick cooking spray before tightly wrapping the baking dish. That will prevent the cheese from sticking to the foil in the baking process.

Transfer the whole covered dish into the refrigerator until you’re ready to bake. I recommend no more than two days. If it’s been previously refrigerated, the baking time will vary (may take 45 to 50 minutes or until golden and bubbly).

My Organic Hanging Herb Garden

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Ravioli With Asparagus In A Garlic Butter Sauce

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Simple, fast, and delicious my Ravioli With Asparagus In A Garlic Butter Sauce is the perfect dish for a weeknight meal.

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Cheese Ravioli

Colander-Style Spoon

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Prep Time: 2 minutes
Cook Time: 6 to 8 minutes
Total Cook Time: approx. 10 minutes
Yields: 2 servings
Equipment: 6-quart saucepot, 12-inch sauté pan, Microplane, colander spoon

Ingredients:
1 package of  frozen large cheese ravioli (round or square-shaped)
4 tablespoons (1/2 stick) of butter, unsalted
1 tablespoon olive oil
1 (8-ounce) package of Birds Eye Steamfresh frozen asparagus, thawed and patted dry (cut on the bias into 1 1/2 inch pieces)
2 tablespoon garlic, very thin slivers
1 tablespoon of red pepper flakes
1 teaspoon Kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup of Parmigiano-Reggiano cheese, freshly grated
2 tablespoons of Italian flat-leaf parsley, finely chopped

Directions:
In a large pot of boiling salted boiling water add the ravioli. In a large sauté pan, over medium-low heat, add the unsalted butter and olive oil. Once butter melts add the thin slivers of garlic and crushed red pepper flakes.

To the pan add the asparagus, Kosher salt, and fresh ground black pepper, stir to combine.

In the meantime, the ravioli will begin to float, that’s a sign it’s ready. Using a spider, start transferring the cooked ravioli into the garlic butter sauce. Gently toss to combine the ravioli with the asparagus.  Pour on to a serving platter.

Add the Parmigiano-Reggiano cheese and sprinkle and finely chopped parsley all over the top. Simple, fast, and delicious. This is my Ravioli With Asparagus In A Garlic Butter Sauce

Serve immediately.

1 Comment »

Ravioli With Asparagus In Garlic Butter Sauce

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Looking for dinner to get onto the table fast? My Ravioli With Asparagus In A Garlic Butter Sauce is perfect. From start to finish, this recipe can be done in the time it takes to boil the water and cook the ravioli.

For this dish, I used the frozen cheese ravioli and asparagus from the freezer section. The frozen asparagus works perfectly when asparagus isn’t in season. They’re picked at the peak of asparagus season then frozen.

A couple of more staples in my freezer are frozen artichokes hearts and peas. I like to incorporate vegetables into a lot of my pasta dishes.

Asparagus And Cheese Ravioli In Garlic Butter Sauce

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