Ravioli & Lasagne

The warmth and goodness of dishes such as ravioli and lasagne are a comforting childhood memory for many of us. However, we all know that it was often a meal from a can (especially ravioli!) or from a frozen entree. But no matter how fondly we remember those lunches and dinners, they obviously cannot match the extraordinary eating experience that homemade baked and filled pastas bring.

For those who are intimidated by the prospect of making these wonderful dishes at home, a new offering from the Williams-Sonoma Pasta Collection promises to help bring a wide range of dishes to the dinner table. Ravioli & Lasagne (Time-Life Books; September 1, 1996; $18.95/hardcover) by award-winning chef and food writer Michele Anna Jordan demonstrates just how easy and delicious it is to make old-fashioned, yet innovative pasta dishes for yourself and your family.

Making either round or square shaped ravioli is a breeze with step-by-step instructions accompanied by photographs. For a festive holiday occasion, prepare Lemon Ravioli with Pumpkin Filling, and any gathering will become more special with Turkey and Sage Ravioli with Sage Cream Sauce. Smoked Salmon Ravioli with Lemon Cream Sauce is especially luxurious, and autumn flavors are abundant in Wild Rice Ravioli with Walnut Butter Sauce.

Lasagne recipes in Ravioli & Lasagne can be prepared with either fresh or dried noodles. When basil is plentiful in the fall, Fresh Lasagne with Basil and Bechamel Sauce is a treat, and the Bolognese Lasagne is a true Italian classic. Baked pastas include the rich and delectable Frittata of Capellini, Onions, and Pancetta and a light Cannelloni Primavera with Pepper Sauce.

This tempting volume also includes complete information on making fresh pasta (it's easier than you think!), by machine or by hand, as well as selecting and preparing all types of dried pastas.

With Ravioli & Lasagne, there's no need to ever buy canned or frozen pasta again.

Bolognese Lasagne

Although many different kinds of Italian lasagne may be found, this version is undoubtedly a classic with its simple layers of noodles, meaty sauce and cheese.

• 4 cups (32 fl oz/1l) Bolognese Sauce
• 6 qt (6 l) water
• 1 tablespoon salt
• 18 dried lasagne noodles
• 1-1/2 cups (6 oz/185 g) grated pecorino romano cheese
• 1/4 cup (1/3 oz/10 g) minced fresh flat-leaf (Italian) parsley

Preparation

1. Make the Bolognese Sauce. Preheat an oven to 350 degrees F (180 degrees C). Coat the inside of a 9-x-13 inch (23-x 33-cm) baking dish with olive oil.

2. In a large pot over high heat, bring the water to a boil. Add the 1 tablespoon salt and the lasagne noodles and cook according to the package directions or until al dente, about 12 minutes. Drain well, rinse in cool water and drain again.

3. Cover the bottom of the baking dish with 3 lasagne noodles, touching but not overlapping. Make 6 layers of the Bolognese Sauce, pecorino romano cheese and noodles, ending with the cheese. Top with the parsley. Bake until the top is golden brown and the sauce is bubbling, 35-40 minutes.

4. To serve, cool for 10 minutes and divide among individual warmed plates.

Serves 8

Nutritional Analysis:

Calories 549 (Kilojoules 2,305)
Protein 24 g
Carbohydrates 52 g
Total Fat 25 g
Saturated Fat 10 g
Cholesterol 67 mg
Sodium 1,229 mg
Dietary Fiber 3 g

Bolognese Sauce

• 3 tablespoons pure olive oil
• 1 yellow onion, peeled and diced
• 1 celery stalk finely chopped
• 1 small carrot, peeled and finely chopped
• 1 Ib (500 g) lean ground (minced) beef
• 3/4 cup (6 fl oz/180 ml) milk
• 3/4 cup (6 fl oz/180 ml) dry white wine
• 3 Ib (1.5 kg) plum (Roma) tomatoes, peeled, seeded and diced or 28 oz (875 g) canned tomatoes
• 6 oz (185 g) canned tomato sauce
• Ground nutmeg
• Salt
• Red pepper flakes

Preparation

1. In a large, heavy frying pan over medium-low heat, heat the olive oil. Add the onion and sauté, stirring frequently, until it is translucent, about 8 minutes. Add the celery and carrots and sauté, stirring frequently, for 10 minutes.

2. Add the beef, breaking it up with a fork and sauté, stirring frequently, until the beef just loses its color.

3. Stir in the milk and simmer until it has evaporated, about 8 minutes. Add the wine and simmer until it has evaporated, about 8 minutes longer.

4. Add the tomatoes, tomato sauce and nutmeg, salt and red pepper flakes to taste. Increase the heat to medium, bring the sauce to a simmer then reduce the heat to very low. Simmer for at least 2-1/2 hours or up to 4 hours.

Makes about 4 cups (32 fl oz/1l)

The Williams-Sonoma Pasta Collection

Risotto

Pasta with Sauces

Pasta Soups & Salads

Ravioli & Lasagne

Recipes from:

Ravioli & Lasagne
General Editor: Chuck Williams
Recipes by Michelle Anna Jordan
Photographs by Joyce Oudkerk Pool
from the Williams-Sonoma Pasta Collection
(Time-Life Books;
September 1, 1996;
$18.95/hardcover).
ISBN: 0-7835-0312-7
Reprinted with permission