Ravioli Lasagna with Whipped Ricotta & Pesto

Ravioli Lasagna
with Whipped Ricotta & Pesto

​Prep Time: 40 Min
Cook Time: 1 Hour 20 Min (approx)

Yields: 6 Pieces

What You Need

OTHER - 2 x 300g bags fresh Spinach & Ricotta Stuffed Ravioli, 2 C Pizza Mozzarella, shredded, Fresh Parsley & Basil for Garnish, Grana Padano for Garnish

Sauce

• 1/4 C EVOO
• 1 Tsp. Red Pepper Flakes
• 4 cloves Garlic, crushed
• 1 Yellow Onion, diced
• 2 stalks Celery, diced
• 1 Carrot, peeled & diced
• 1 Red Bell Pepper, diced
• 1 Tbsp. Tomato Paste
• 1 C White Wine (I used Pinot)
• 340ml jar Roasted Red Peps with liquid
• 1/2 796ml can Whole San Marzano Tomatoes
• Small Handful Fresh Basil
• ​1 x Hard Cheese Rind
  
• 1/2 Tsp. Himalayan Salt 
• Cracked Pepper
  

Filling

• WHIP 475g Full Fat Ricotta
• WHIP 1/2 Lemon, juiced
• WHIP 2 Tbsp. EVOO
• WHIP 1/2 Tsp. + Himalayan Salt
• 1/2 C Grana Padano, finely shredded
• 1 Tbsp. Fresh Basil, rolled & sliced
• 2 Tbsp. Fresh Parsley, chopped
• 2 cloves Garlic, crushed & minced
• 1 Large, Free-Range Egg
• 1/4 Tsp. Red Pepper Flakes
• 1 Tsp. Clubhouse Roasted Garlic & Pepper Seasoning
• ​Himalayan Salt

Pesto

• 1/4 C Pine Nuts
• Small Handful Roasted & Salted Cashews
  
• 1 clove Garlic, crushed
• 1/2 - 1 Lemon, juice only
• 1/4 C EVOO
• 1/3 C Grana Padano, finely shredded
• 1 Tbsp. Hemp Hearts
• 28g Fresh Basil Leaves
• 1/4 C Fresh Parsley
• 1/4 Tsp. Himalayan Salt
• Pinch Red Pepper Flakes & Cracked Pepper

Notes

* The whipped ricotta filling is admittedly a bit extra. I happened to have it in my fridge from a recently tested recipe. With that being said, you don't have to whip it first and can simply omit the whipped portion of the recipe. Just add everything to a bowl and mix to combine.

** When I was assembling, I realized that I didn't have enough ravioli for 3 perfect layers of 12 noodles, I believe I was 3 or 4 short. With that being said, they plumped up so much that I couldn't even tell when it came to service. You can buy / add more ravioli but also, don't be discouraged if you're short like I was as it baked up perfectly!

Directions

• SAUCE - Begin heating the EVOO, smashed garlic, and pepper flakes, in a large, deep skillet set to just below medium. Once heated, stir and let everything sizzle together for about a minute. Add the onion, celery, carrot, bell pepper, and a generous pinch of both salt & pepper. Stir and cook about 10 minutes before dropping in the tomato paste and continuing to cook another couple of minutes. Pour in the wine and let that simmer away until reduced by about 2/3. Pour in the roasted peppers & liquid and half the can of tomatoes, reserving what's left in an airtight container in the fridge for 4 - 5 days. Rinse out the can with some water and pour that tomatoey water to the skillet as well. Let the sauce come to boil and once boiled, reduce to a simmer. Add the basil, 1/2 tsp. salt, and cheese rind, cover and simmer 25 minutes. Once finished, pluck out the rind and add to your vortex blender. Blend in batches if needed. return the sauce to the skillet, taste, and adjust salt if desired. Leave covered on low.​

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• PESTO - As the sauce simmers away, get that pesto going. Toast the pine nuts in a dry skillet set to just below medium until toasty and golden. Keep a watchful eye so that they don't burn as they're quite pricy! Add the toasted pine nuts along with all of the other ingredients to a small vortex blender. Blend until smooth, adding additional EVOO / lemon if desired / needed. Transfer to a small bowl and cover.
• WHIPPED - Add the ricotta, lemon, EVOO, and salt to your food processor and whip until smooth and creamy. Taste and adjust salt if desired. Transfer to a mixing bowl and add all of the remaining ingredients except for the egg. Fold together, taste, and adjust salt if desired before folding in the egg until combined. Set aside.​

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• ASSEMBLY - Preheat your oven to 350 F. Ladle some sauce to coat the bottom of a 7" x 11" baking dish. Arrange 12 ravioli in a single layer and ladle sauce to coat the first layer. Sprinkle some pizza mozzarella and continue with a second layer. Spread your creamy whipped ricotta filling over the second layer followed by dollops of pesto and sauce, and some more mozz. Lay out your final layer, gently pressing them down to keep the layers tight. Finish with more sauce to coat the layer, the remaining pizza mozz, and more dollops of pesto. 
• Place a tray under the dish to catch any spillage! Bake uncovered for 40 - 45 minutes until golden and perfectly cooked. carefully remove and set on to a wire cooling rack for about 10 minutes before serving.
• I cut the lasagna in to 6 pieces! Spoon out your serving on to plates and garnish with additional pesto if desired, finely shredded grana, chopped parsley, and fresh basil. ENJOY!
• STORAGE - Store remaining lasagna in the fridge in an airtight container for 4 days. Store leftover sauce in an airtight container in the fridge for 4 - 5 days or freeze. Remaining pesto can be reserved in an airtight container in the fridge for 4 - 5 days.

HAPPY VEG