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Recipe of Lasagna of Ravioli
Sandra

Sandra Ortega

Recipe of Lasagna of Ravioli
Sandra

Sandra Ortega

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Lasagna of Ravioli

145 minutes
Not so easy
10 servings
1
If one of your favorite dishes is lasagna, prepare this lasagna with ravioli stuffed with cheese and give a completely radical twist to the classic dish that you always prepare. In each layer you will find a layer of freshly made ravioli with fresh pasta, bolognese sauce and white sauce, with melted cheese between the layers. This incredible preparation you will love.

Ingredients

  • 2 spoonfuls of olive oil for Bolognese
  • 3 spoonfuls of Garlic finely chopped, for Bolognese
  • 1/2 Cup of onion finely chopped, for Bolognese
  • 1/2 kilo of ground beef for Bolognese
  • 2 pieces of carrot peeled, finely chopped for bolognese
  • 1/2 Cup of celery finely chopped, for Bolognese
  • 5 pieces of tomato Poached and chopped, for the Bolognese
  • 1 Cup of Tomato puree for the Bolognese
  • 1/4 of Cup of Red wine for the Bolognese
  • 1/4 of Cup of beef broth for the Bolognese
  • 1 sheet of laurel for the Bolognese
  • 2 twigs of oregano for the Bolognese
  • to taste of salt and pepper for the Bolognese
  • 3 spoonfuls of Butter for white sauce
  • 2 spoonfuls of wheat flour for white sauce
  • 1/2 piece of White onion for white sauce
  • 2 cups of milk for white sauce
  • 1 teaspoonful of Salt for white sauce
  • 1 teaspoonful of White pepper for white sauce
  • 1 teaspoonful of nutmeg for white sauce
  • 1 piece of cream cheese (190g) for white sauce
  • 1/4 of Cup of White wine for white sauce
  • 1 Cup of Manchego cheese grated, for white sauce and for grating
  • 1 Cup of Gouda cheese grated, for white sauce and for grating
  • to taste of fresh oregano to decorate

    Preparation

    Preheat the oven to 200 ° C.
    For the Bolognese sauce, heat a skillet over medium heat with two tablespoons of olive oil and cook the garlic, with the onion and the ground meat. Once the meat is cooked add the carrots, the celery, the tomato, add the tomato puree, the red wine, the beef broth, the bay leaf, the oregano, season with salt and pepper to your liking, cook for 20 minutes until the liquid is reduced and reserve.
    For the white sauce, heat a small pot over low heat and melt the butter, add the flour and cook it until you get a golden mash. Add the onion, milk and cook until thick. Season with salt, pepper, nutmeg, and incorporate the cream cheese, white wine, half of the manchego and gpuda cheeses, cook 5 minutes until the ingredients are melted and reserve.
    In a baking dish, place a layer of white sauce, a layer of ravioli, a layer of bolognese sauce, repeat the process until the container is completed by placing between each layer manchego cheese and gouda grated. Finish with a layer of ravioli, cover with the white sauce and sprinkle with more cheese. Gratin in the oven for 10 minutes, remove from the oven, decorate with fresh oregano, serve and enjoy.

    PRESENTATION

    Serve your slice of lasagna with salad.

    TIPS

    Bolognese sauce is a classic sauce made with ground beef with tomato, carrot, celery, spices and red wine. It is important to let it cook a considerable time so that it has an exquisite flavor.

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    Nutritional information
    * Percentage of daily values ​​based on a 2,000-calorie diet.
    Calories
    301
    kcal
    15%
    Carbohydrates
    9.3
    g
    3.1%
    Proteins
    22.2
    g
    44%
    Lipids
    18.6
    g
    29%
    Fiber
    1.3
    g
    2.5%
    Sugar
    3.8
    g
    4.2%
    Cholesterol
    82.5
    mg
    27%
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