On Tue, 06 Dec 2011 06:37:08 -0800, "M. JL Esq." >
wrote:

> But i have never seen or eaten a 'ravioli
> lasagne' however, if the ravioli were cheese ravioli they could replace
> the cheese & pasta ingredient, but im assuming your recipe calls for
> lasagne noodles with the ravioli? + a meat layer + cheese layer + sauce?

It calls for ravioli instead of lasagne noodles. I plan to use cheese
ravioli.
>
> I can see the use of a thinner quiche pan or pie plate or something
> similar, and then perhaps a nice Bechamel or other white sauce, herb &
> garlic? with just maybe 2 or 3 layers of the ravioli and the sauce.
> Toasted bread crumb topping? One could use both cheese and a meat
> filled ravioli in alternate layers? Possibly, replace the lasagne
> noodles with thin slices of eggplant?

The recipe I saw called for layers of ravioli with crumbled Italian
sausage between the layers. I plan to substitute spinach for the
meat.
>
> I disagree with Steves assertion of ravioli being 'time consuming or more
> expensive" though for the non pasta maker it is probly so.

It takes me too long just to make the pasta sheets for ravioli.

> But
> ravioli is not more time consuming to make than other pasta, especially in
> its cutting and processing. The ravioli pasta is less complex than
> noodle pasta but the time one saves in making ravioli is taken up with
> making the stuffing. Even the filling of the pasta can be simplified
> from the ravioli to the rolled stuffed pastas. Cannelloni, tortillini,
> cappelletti casserole?

Some other time. I'm sticking with store bought this time.
>
> One can make very nice bread stuffing fillings for the ravioli, as well
> as various vegetable purees, potatoes, cauliflower, yams can be used this
> way to good effect, look for Ligurian recipes, often times such
> vegetable raviolis are made with
> wine and generous amounts of herbs & spices. One can even incorporate
> whole fresh herb leaves in the pasta sheets to cut the ravioli from

I don't intend to make my own ravioli. I'd do something more
appropriate with them if I made my own. The furthest I'm willing to
get from frozen is buying premade fresh from a well known local
provider. Rainbow's come from The Pasta Shop in Berkeley and Lucca
makes their own.
>
> I discount canned "beef" ravioli in red sauce on corn chips with canned
> "nacho sauce" poured over and nuked as being even worth mentioning

No worries. I don't eat that stuff and would never consider it for
anything other than earthquake rations.
>
> And don't even get me started on "Torte Milanese"

No idea what that is, so I won't.

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