Ravioli Lasagna Bolognese Recipe 465

RAVIOLI LASAGNA

Steps:

• In a large skillet, cook beef over medium heat until no longer pink; drain. In a greased 2-1/2-qt. baking dish, layer a third of the spaghetti sauce, half of the ravioli and beef, and 1/2 cup cheese; repeat layers. Top with remaining sauce and cheese., Cover and bake at 400° until heated through, 40-45 minutes. If desired, top with basil to serve.

EASY RAVIOLI "LASAGNA" RECIPE BY TASTY

Steps:

• NOTE: We used about 600g of each, Ravioli (1 ⅓lb) and Bolognese sauce (2 ¼cup). Depending on your pan size this will vary.
• Cover the base of a deep dish baking tray with a layer of ravioli.
• Cover this with a thin layer of bolognese sauce, use the back of a spoon to spread it around evenly.
• Sprinkle a thin layer of grated cheddar over the bolognese sauce.
• Put down another layer of ravioli, followed by another layer of bolognese sauce.
• Cover all of this with a generous topping of more grated cheese.
• Cover the tray with tin foil and bake in the center of a pre-heated oven for 35 mins. 200°C (400°F) Gas Mark 6.
• Remove the tin foil and bake for a further 8-10 minutes, or until the cheese on top has melted and browned a bit.
• Enjoy!

RAVIOLI LASAGNA BOLOGNESE RECIPE - (4.6/5)

Steps:

• Set your Ninja 4-in-1 Cooking System to "Stovetop High" and preheat for 3 minutes. Place the beef into the pot and cook uncovered for 7-9 minutes, or until the beef is browned, stirring constantly. Add the onion, garlic, and black pepper and cook for 2-3 minutes. Add the water and marinara sauce. Stir well. Slowly add the ravioli and stir gently to coat. Set the cooking system to "Oven" at 350°F. Cover and cook for 15-20 minutes until the raviolis are cooked through. Stir occasionally. While the ravioli lasagna cooks, stir together the Mozzarella, Ricotta, Parmesan, and parsley in a small bowl. When the lasagna is done, turn off the pot and spoon the cheese mixture over the raviolis. Cover and let the lasagna stand for a few minutes until the cheese is melted. Serve immediately.

RAVIOLI LASAGNA WITH BOLOGNESE SAUCE

Steps:

• Place oil in dutch oven (or pot of choice) allow to heat up on medium heat. Add carrots, onion, and celery and cook until soft.Add hamburger and sausage and cook on medium heat breaking meat into small chunks as it cooks. Retain fat in pan.Add wine and allow to simmer for a few minutes, stirring often.Add beef broth, crushed tomatoes, tomato paste, spices and mix well. Bring up to a simmer then reduce heat to low, place lid on pan and slow cook for about 1 hour, stirring often.After one hour add the cream and close lid and allow to slow cook for another 45 minutes, stirring often.With 15 minutes left of cooking time, preheat over to 350 F.Cook ravioli to al dente per instructions on package.Place ricotta cheese in a bowl and egg and mix well. Italian seasoning or parsley can be added to cheese. Set aside.Spray baking dish (8×8 square) with cooking spray. Put a thin layer of meat sauce in the bottom on the dish. Layer as follows: sauce, ravioli, ricotta, mozzarella, sauce, ravioli, ricotta sauce mozzarella.Place in oven and bake for 20 minutes or until cheese is melted.

RAVIOLI VEGETABLE "LASAGNA"

Steps:

• Bring a pot of water to boil for ravioli.
• While water comes to a boil, drain defrosted frozen chopped spinach by wringing it dry in a kitchen towel, working over a garbage bowl or your sink. Heat a medium skillet over medium heat. Add extra-virgin olive oil, 2 tablespoons or 2 turns of the pan, and the garlic. Saute garlic in oil 1 minute, then sprinkle spinach into the garlic oil. Add artichoke heart pieces to the pan and turn to combine and heat through. Season vegetables with and remove from heat to a bowl. Place skillet back on the heat and melt butter. Whisk flour into butter and cook 1 to 2 minutes. Whisk stock into flour and butter and let it bubble. Whisk in cream and Parmesan. Season sauce with nutmeg, salt and pepper and thicken 1 to 2 minutes.
• Preheat broiler to high. Set rack between middle of oven groove and top rack groove, about 8 inches from heat.
• When water boils, salt water, add ravioli and cook 4 to 5 minutes. Ravioli should be less than al dente, still a bit chewy -- it will continue cooking when combined with sauce and vegetables. Place a colander over ravioli as it cooks and add asparagus to it. Cut thin, trimmed asparagus into 2-inch pieces on an angle. Steam the chopped asparagus while pasta cooks, 2 to 3 minutes, until just fork-tender, but still green. Remove asparagus and add to bowl with spinach and artichokes. Place colander in your sink and drain ravioli.
• Drizzle a touch of extra virgin olive oil onto the bottom of a medium oval flameproof casserole or a rectangular flameproof baking dish and brush pan to coat evenly. Arrange a layer using 1/2 of cooked ravioli in the dish. Layer 1/2 of the cooked vegetables over the ravioli. Next, add a few ladles of sauce, then vegetables, then top casserole with the last of the ravioli. Dot top of "lasagna" with any remaining sauce and cover liberally with grated provolone or 4 cheese blend. Brown cheese 8 inches from broiler, 5 minutes.

RAVIOLI BOLOGNESE

Steps:

• In 12-inch skillet, cook ground beef and onions over medium heat 8 to 10 minutes, stirring frequently, until beef is thoroughly cooked; drain.
• Add remaining ingredients; heat to boiling. Reduce heat to low; cover and simmer 20 to 25 minutes, stirring occasionally, until sauce is thoroughly heated and ravioli are tender.

RAVIOLI "LASAGNA"

Steps:

• Heat oven to 350 degrees F.
• Coat a 13-by-9 inch baking dish with cooking spray and spoon in a third of the sauce.
• Arrange 12 ravioli on top and scatter the spinach over them.
• Top with half of each cheese.
• Cover with another layer of ravioli and the remaining sauce and cheese.
• Cover with foil and bake 25 minutes.
• Uncover and bake 5 to 10 minutes more or until bubbly.

RAVIOLI LASAGNA

Steps:

• Preheat an oven to 375 degrees F (190 degrees C). Spray an 8x8 inch baking dish with cooking spray and set aside.
• Mix the ricotta cheese, spinach, 1 1/2 cups Romano cheese, eggs, salt and pepper to taste in a bowl.
• To assemble the lasagna, spread 1/4 cup of spaghetti sauce in the bottom of the prepared baking dish, and place frozen raviolis on top in a single layer. Spread about 1 cup of the ricotta mixture over the raviolis. Repeat the layers 3 more times, ending with a layer of frozen raviolis. Spread with 1/2 cup spaghetti sauce, and sprinkle remaining 1/2 cup of Romano cheese on top. Cover the dish with aluminum foil.
• Bake in the preheated oven for 40 minutes, until the casserole is bubbling. Then remove the aluminum foil, and bake another 10 minutes to brown the cheese on top. Let sit for 10 minutes before serving.

RAVIOLI LASAGNA WITH ARUGULA

Steps:

• Preheat the oven to 400 degrees F.
• In a large skillet, heat the olive oil over medium heat until shimmering. Add the beef and a generous pinch each of salt and black pepper and cook, breaking up the meat with a wooden spoon, until just cooked through, about 7 minutes. Stir in the marinara sauce and red pepper flakes and cook, stirring occasionally, until bubbling, about 5 minutes. Season the sauce with salt and black pepper.
• Spread 1 cup of the sauce over the bottom of a 9-by-13-inch ceramic baking dish and arrange half the ravioli on top. Spread half the remaining sauce on the ravioli and sprinkle the arugula on top. Scatter half the mozzarella on the arugula and season with salt and black pepper. Layer the remaining ravioli, sauce, and cheese on top.
• Cover the lasagna tightly with aluminum foil and bake for about 30 minutes, until the filling is bubbling and the cheese has melted. Uncover the lasagna and bake for 15 minutes more, until the top is lightly browned. Let stand for 10 minutes, then sprinkle with arugula and serve.

RAVIOLI LASAGNA

Steps:

• Heat oven to 425°F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray.
• In small bowl, mix ricotta cheese, 1/2 cup of the cheese blend and the chopped basil. Spread 1/2 cup of the marinara sauce in bottom of baking dish. Top with 1 package of ravioli. Spread 1/2 cup marinara sauce over ravioli. Spoon half of the ricotta mixture over sauce. Layer with second package of ravioli, 1/2 cup marinara sauce and remaining ricotta mixture. Top with remaining ravioli and 1/2 cup marinara sauce. Sprinkle with remaining 1 1/2 cups cheese blend and the Parmesan cheese.
• Bake uncovered about 25 minutes or until hot and bubbly. Garnish with shredded basil.

RAVIOLI LASAGNE

Steps:

• Heat a drizzle of oil in a pan. Squeeze the sausagemeat from the skins and fry until browned, using a wooden spoon to break it up. Add the tomatoes and half a can of water and season. Simmer for 20 mins.
• Meanwhile, put the spinach in a colander. Pour over boiled water from the kettle to wilt. Leave to cool, then squeeze out as much of the excess water as you can.
• Heat the oven to 200C/180C fan/gas 6. Spoon a third of the sauce into a medium baking dish (about 18 x 20cm). Top with a third of the spinach and a third of the ravioli, then scatter over some of the cheese. Repeat the layers twice, making sure the final layer of ravioli is nestled into the sauce. Bake for 35-40 mins until bubbling and hot all the way through. Cover if the top starts to get too dark. Will keep in the freezer for up to two months.

RAVIOLI BOLOGNESE

Steps:

• In a 12 inch skillet, cook ground beef and onions over medium heat 8 to 10 minutes, stirring frequently, until beef is thoroughly cooked; drain.
• Add remaining ingredients; heat to boiling.
• Reduce heat to low; cover and simmer 20 to 25 minutes, stirring occasionally, until sauce is thoroughly heated and ravioli are tender.