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Ravioli Lasagna, Neapolitan Sauce and Vegetables

Serves 8
Preparation time: 30 minutes
Cooking time: 40 minutes

How can you completely reinvent traditional lasagna? Simply stack up three layers of ravioli (instead of the traditional sheets of lasagna) and add mushrooms, broccoli and black olives. This amazing recipe is healthy as well as molto buono!


15 ml (1 tbsp) olive oil
1 tray (227 g) finely chopped brown button mushrooms
1 finely chopped red onion
3 finely chopped garlic cloves
250 g thinly sliced chorizo
250 ml (1 cup) broccoli florets
Salt and black pepper from mill
30 ml (2 tbsps) white wine
1 package Villa Ravioli ravioli
Salt to taste
30 ml (2 tbsps) olive oil
750 ml (3 cups) of Neapolitan sauce
125 ml (1/2 cup) grated old cheddar
125 ml (1/2 cup) grated fresh parmesan
125 ml (1/2 cup) pitted and sliced black olives
125 ml (1/2 cup) chopped fresh parsley
500 ml (2 cups) grated mozzarella
Salt and black pepper from mill


  1. In a pan of boiling salted water, cook pasta for 10 to 12 minutes. Rinse with cold water and oil lightly. Reserve.
  2. In a frying pan, brown the mushrooms, onions, garlic, broccoli florets and chorizo in oil for about 8 minutes. Add salt and pepper from the mill. Deglaze with white wine. Reserve in a bowl.
  3. Place the rack in the center of the oven. Preheat oven at 180° C (350° F).
  4. Grease a 20 cm (8-inch) gratin dish.
  5. Cover the bottom of the cooking dish with a little sauce, and sprinkle grated parmesan. Cover with a layer of ravioli. Repeat to obtain 3 layers of ravioli and sauce.
  6. Completely spread vegetables.
  7. Add parsley.
  8. Sprinkle with old cheddar and mozzarella.
  9. Bake for 20 minutes. You can finish with the broiler to brown.


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