This dish involves just 3 main ingredients. Most people I talk to have never heard of this dish and that's what prompted me to first write about it in this blog back in November, 2012 (click 2012 "Blog Archive" on right side of homepage)
Here is my updated version for 2.
-8 large cheese raviolis from your favorite pasta maker. See my November 12th, 2012 entry for pasta makers.
-Your favorite Bolognese...ie...meat sauce
-Grated Italian Parmigiano Reggiano or Grated Italian Grana Padano. No Mozzarella!
Follow the instructions from the November, 2012 entry and make this dish in one layer. Better still...just do this:
*Coat the bottom of a baking dish with 1/2 tsp. extra virgin olive oil and then evenly spread a very thin layer of sauce across the bottom of the dish
*Boil your large cheese ravioli per instructions and reserve 1 Tbsp of starched water after draining
*Immediately place your one complete layer of cooked ravioli in baking dish, cover with a layer of sauce and grate on top a very heavy coat of Parmigiano Reggiano (preferred) or Grana Padana
*Drizzle with extra virgin olive oil and add your Tbsp of starched water around the edges of the dish This water will add some flavor and help keep the ravioli from drying out
*Drizzle with extra virgin olive oil and add your Tbsp of starched water around the edges of the dish This water will add some flavor and help keep the ravioli from drying out
*In a 400 degree preheated oven, bake for about 11-12 minutes until golden brown on top
Broil for 2-3 minutes until lightly browned and serve immediately. Simple!
BetsaPasta Single Layer Baked Cheese Ravioli Bolognese
Mangia Baby,
Bert
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