Thursday, 21 August 2014

roast vegetable & four cheese ravioli bake.


what can i say? i love pasta. i think a lot of people avoid pasta dishes as they immediately think about the carbs. however in my opinion, if you have pasta with lots of rich vegetables and proteins then it can be a quick and easy way to make a healthy and colourful square meal. 

when i saw that foodies 100 were collaborating with giovanni rana in a food challenge where you can win a pasta masterclass, i knew i'd have to enter. if you read my blog you'll know i love to experiment with pasta

so incorporating the giovanni delicato cheese ravioli into a layered up vegetarian lasagne, i created a ravoli bake, or perhaps a ravagne? with the four cheeses ricotta, parmigiano reggiano, gorgonzola, pecorino romano along with roasted vegetables in this recipe, you get two of your five a day whilst indulging in the cheesy ravioli layers.

shopping list.
(serves two)
♥ one aubergine
♥ one red pepper
♥ two garlic cloves
♥ one white onion, chopped
♥ one tin of chopped tomatoes
♥ a splash of red wine (optional)
♥ a handful of fresh basil
♥ 1 tsp dried tarragon
♥ one bag of fresh cheese delicato ravioli
♥ salt and pepper 
♥ 25g plain flour
♥ 25g butter
♥ 300ml milk
♥ 50g cheddar cheese or similar, grated
♥ parmesan and basil to serve


step one: roast the aubergine, red peppers and garlic cloves together with a seasoning and olive oil. i chop the ends off the garlic so the paste pushes out easily. 

step two. roast for at least 30 minutes and then roughly chop up when cooled. you could roast your veg in advance to save time.


step three. cook the chopped onion on a medium heat for five minutes, and then add the roast vegetables, garlic and chopped tomatoes.


step four. add in the torn basil, dried tarragon, dash of red wine and season to taste. set aside allow to simmer on a very low heat to create an aubergine and red pepper ragu.

step five. prepare your white sauce, with a hint of cheese. you make this by melting together the butter and flour, then slowly adding the milk bit by bit. keep stirring and allow to thicken on a low heat. lastly add in the grated cheese and some black pepper.

step six. in a medium saucepan, bring some salted water to the boil and add in the ravioli. boil for around five minutes, until the ravioli rises to the top of the water. drain the water.


preheat the oven to 200 degrees c while you prepare the layers of the bake. 

with my 8" by 5" ceramic dish, i worked out i could do two layers of ravioli perfectly.

step seven. add the first layer of ragu, followed by the ravioli, followed by the white sauce. repeat. 


step eight. bake for 25-30 minutes, until golden brown on top. 


enjoy with a glass of barbera, a medium bodied red wine from north west of italy which goes well with pasta dishes such as lasagne. 


4 comments:

  1. Brilliant idea Emily! Would you mind sending me some for dinner?!!x

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  2. How fab! I hope you win �� (and take me on your master class....) hehehe x

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