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On Tue, 6 Dec 2011 05:28:16 +0000 (UTC), (Charlotte L.
Blackmer) wrote:

> In article >,
> Steve Pope > wrote:
> >sf > wrote:
> >
> >>That what they call it, we all know it's a layered casserole. I'm
> >>wondering if anyone has tried it and if it's worth it for me to give
> >>it a go. The unusual component is frozen ravioli, the rest of it is
> >>constructed like a regular lasagna. Was it surprisingly good or not
> >>worth the effort you expended making it?
> >
> >Since ravioli is either time-consuming to make, or more expensive than
> >just plain pasta, it seems to me an incongruous idea to use it
> >in a casserole. The idea of lasagna is you can make up a large
> >volume of food cheaply and with not too much effort. Whereas the
> >idea of ravioli is you've gone to some trouble or expense to come
> >up with an interesting ravioli filling and it stands on its own;
> >it doesn't need being smothered with typical lasagna ingredients.
> >
> >Until I hear more about this, I'm declaring it a non-starter.
>
> I made a variant of a timballo (Ferrerese? I'd have to look it up) that
> had ravioli instead of the original pasta layer per request at a
> going-away luncheon for the guest of honor, who was allergic to onions and
> couldn't eat the pot pie I had planned for everyone else.
>
> The story I got was that her nonna had ravioli on hand one day instead of
> macaroni when making her timballo and everyone liked the result. So
> ravioli was used in that family from that time forward.
>
> I used cheese ravioli because that was the price winner at Jetro when I
> went shopping but I am told that mushroom are good with it. It
> was topped with a cooked mixture of bulk Italian sausage, carrots, and
> bell peppers, and quartered hard-boiled eggs. Lather, rinse, repeat until your
> dish is full.
>
> I mixed cream, pesto (I used basil), and Parm and poured it in. I think
> 1/2 cup pesto mixed with 2 cups cream? It made a lot. Then I topped it
> with a crust and baked till it was bubbly and the crust was done.
>
> It was a bit of work even with the crust (I used puff pastry because I
> had it in bulk for the pot pies I was making for everyone else), the
> pesto, and the ravioli premade (well, I was also trying to make pot pie
> for 90 ...) but it was very good.
>
> IME unless you are using a nice deep dish you aren't going to get a lot of
> layers with ravioli. I got two in my French White casseroles.
>
> It's definitely celebration food. (IE not for every day)
>
> The leftover sausage-veg mixture was excellent with pasta (no lid needed
> although the leftover pesto was great with it).
>
>

Thanks, Charlotte - and also thanks for the cream/pesto combination
idea. That's a new one for me. I'll give it a try, but I had a
combination of cheese ravioli and spinach (no crust) in mind to try
first.

--
Food is an important part of a balanced diet.