Welcome to the March edition of “In Purrsuit of Flavours” hosted by our ‘fur-bulous’ chefs and hosts, the Weim boys over at Easy Rider and kitties from Canadian Cats in sharing a recipe made in a single pot. Make sure you click on their links to see other recipes being shared. Chef Norman is ready to go!
While I’ve posted this lasagne recipe before, it’s still a good one since everything gets put together in a
pot single baking dish. You couldn’t ask for a dish that’s easier or quicker to throw together and perfect for cold winter meals. It’s easy to make whether for 2 or 10 people.
What I love most about this dish is the opportunity to use whatever is on hand. The basic ingredients are ravioli, pasta sauce and shredded cheese. This time I had a couple of different jars of pasta sauce that needed to be used up and was a bit shy of shredded mozzarella cheese so used Parmesan in the layers. First world problems, right? Parm makes everything taste better so I wasn’t particularly heartbroken. I did add some Burrata for the top (like a cherry on top). What is Burrata you ask? It’s an Italian cow milk cheese made from mozzarella and cream. The outer casing is solid cheese, and the inside contains stracciatella and cream, giving it an unusually, soft texture. It’s delicious and every so creamy.
Because I’m basically lazy when it comes to cooking, I cut corners wherever possible. I NEVER precook ravioli when preparing this dish.
Begin by pouring a layer of your sauce on the bottom and lay the ravioli on top of that first layer. Top with more sauce and sprinkle with your grated cheese on top.
Continue layering until you either run out of space in your dish or ravioli. I used a different kind of ravioli this time, triangular shaped filled with spinach and mozzarella. Bake at 400ºF for about 45 minutes. While dinner baked, it allowed me time to make dinner for the Chef and his food critic sister. A quick tossed salad (which I forgot to photograph-my bad), a slice of toasted bread spritzed with a little olive oil to sop up that tasty sauce and voila! a tasty dinner is ready to enjoy.
The best part of this meal was the addition of ooey gooey Burrata on top but this is the first time I’ve used that ‘secret ingredient’ and I’m so glad I did. Sorry for the melted mess. I cut it before it had cooled down for the cheese to form up but let me just say it tasted great.
On a cold night, this meal can really hit the spot with plenty leftover for future meals (yay, no additional cooking-just heat and serve).
Hope you don’t mind the repeat of this recipe, but like I said, it’s quick, easy and can be made as different as your onhand ingredients. Norman says “Bone Appetit!”
Live, love, bark! 🐾