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?

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

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.


Steve

Il 06/12/2011 00:27, Steve Pope ha scritto:

>> 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'm with you on this. Stuffed pasta is enough by itself, using it in a
lasagna sounds like overkill. Bu then, lots of things sounded like
overkill before getting their place in tradition/habitudes.
Someone has to try that and report
--
Vilco
And the Family Stone
Anche un maiale puo' arrampicarsi su un albero quando e' adulato

not me, if i am going to the trouble to eat ravioli it will be good stand
alone pasta with a nice sauce, Lee
"ViLco" > wrote in message
...
> Il 06/12/2011 00:27, Steve Pope ha scritto:
>
>>> 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'm with you on this. Stuffed pasta is enough by itself, using it in a
> lasagna sounds like overkill. Bu then, lots of things sounded like
> overkill before getting their place in tradition/habitudes.
> Someone has to try that and report
> --
> Vilco
> And the Family Stone
> Anche un maiale puo' arrampicarsi su un albero quando e' adulato

On 12/5/2011 6:21 PM, 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?
>

Lasagna is "poor people food" where you use up the leftover meatballs
and sauce to make another filling meal. Ravioli is a more elegant
concept where you use good filling to make an interesting dish.

On 12/5/2011 5:21 PM, 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?
>

I've heard of it. For people with more money than time, layer frozen
ravioli in a 9x13" casserole dish with cottage cheese and Ragu
meat-flavored spaghetti sauce, sprinkle grated cheese over the top and
bake it. Pretend you slaved in the kitchen for hours to assuage your
"bring home the bacon, fry it up in a pan" guilt.

I'm mocking it, but it probably tastes better than buying frozen lasagna
(Stouffer's, etc.) There are better ways to take shortcuts: cook some
wide egg noodles and mix with ricotta (or cottage) and mozzarella
cheeses. Brown some hamburger and/or Italian sausage and add spices and
canned stewed tomatoes. Put alternating layers
noodles/meat/noodles/meat in that casserole dish. Garnish with a little
grated cheese and bake for 30-40 minutes.

-Bob

On Mon, 5 Dec 2011 23:27:26 +0000 (UTC), (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 said above that the recipes I've seen use frozen ravioli, but I
intended to go the extra mile and buy from Lucca or Rainbow if anyone
said it was worth the effort.

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

On Tue, 06 Dec 2011 00:33:10 +0100, ViLco > wrote:

> I'm with you on this. Stuffed pasta is enough by itself, using it in a
> lasagna sounds like overkill. Bu then, lots of things sounded like
> overkill before getting their place in tradition/habitudes.
> Someone has to try that and report

Laugh! Hey, you're Italian and won't put up with anyone defiling
pasta.

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

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).

Charlotte
--

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.

"Steve Pope" > ha scritto nel messaggio
> sf > wrote:
>
>>That what they call it, we all know it's a layered casserole.
>
> 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.

It's more of that more is more take on food which leads to sweat pants at
weddings and funerals. I'm not doing it either. My clever friend did
figure out a way to bring pumpkin ravioli to Thanksgiving dinner, however.
She layered it in a shallow Pyrex baker with scented besciamella so it could
be warmed in the oven. While it would have been better freshly cooked and
sauced, that wasn't an option in a tiny kitchen, and it was tasty.

"Charlotte L. Blackmer" > ha scritto nel messaggio
> 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.

There are versions of pata pies all over Italy, but as you say, they are
feast food and way over the top nutritionally. I think your dish sounds
clever if a bit hefty!

"George" > ha scritto nel messaggio
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.

> Lasagna is "poor people food" where you use up the leftover meatballs and
> sauce to make another filling meal. Ravioli is a more elegant concept
> where you use good filling to make an interesting dish.

Not in my world, it isn't! Locally lasagna is not heavy or meaty and people
vie to see how light and airy they can make it. But then it isn't eaten as
a whole meal.
>

George wrote:

> Lasagna is "poor people food" where you use up the leftover meatballs
> and sauce to make another filling meal.

Maybe it's true for those who make lasagne with mozzarella and tomato sauce,
but you can be sure lasagne aren't "poor people food" in places where
lasagne are made with bechamel and a meat-sauce like ragu' alla bolognese.

> Ravioli is a more elegant concept where you use good filling to make an
> interesting dish.

Also this one can be right or wrong: there are many rich ravioli in many
places, but have you ever heard of "ravioli di magro" (lean ravioli)? "lean"
doesn't mean they're made with lean meat, it means they're filled with just
bread soaked in milk with a pinch of grated cheese and some nutmeg.

Andy wrote:

> <snipped for brevity>
>
> Here's a different take on lasagna. It's Giada DeLaurentis' recipe for
> lasagna rolls.
>
> For the recipe and video: http://alturl.com/waejd

She's so "authentic italian" that she calls lasagna what every italian calls
cannelloni... Anyway the recipe is good, ingredients sound well and she also
calls for boiling the noodles before using them, a practice which I strongly
agree with.

> One discrepancy between adding filling. In the video Giada only places
> the filling at one end of a lasagna noodle and rolls it up, while in
> the directions she instructs us to spread the filling the length of
> the noodle. I'd spread the filling the length to prevent the empty
> noodle area from getting glued together.

Probably if you start with the right amount it will spread along while you
roll the noodle up, thus getting to cover its entire surface.

> The dish got 1,200+ votes, maintaining a 5-star rating.
>
> I'm looking forward to making this.

A nice dish for sure.

Charlotte L. Blackmer > wrote:

>Steve Pope > wrote:

>>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.

Thanks. I was not thinking in terms of timballi when I wrote the
above -- a special-occasion dish formed from large volumes of more
everyday pasta items baked together. Sounds like fun.


Steve

sf wrote:

> On Mon, 5 Dec 2011 23:27:26 +0000 (UTC), (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 said above that the recipes I've seen use frozen ravioli, but I
> intended to go the extra mile and buy from Lucca or Rainbow if anyone
> said it was worth the effort.
>

Im quite fond of the casserole technique, i even have a cook book
devoted solely to the subject. 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?

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?

I disagree with Steves assertion of ravioli being 'time consuming or more
expensive" though for the non pasta maker it is probly so. 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?

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 discount canned "beef" ravioli in red sauce on corn chips with canned
"nacho sauce" poured over and nuked as being even worth mentioning

And don't even get me started on "Torte Milanese"
--
JL

"ViLco" > ha scritto nel messaggio >> Here's a different
take on lasagna. It's Giada DeLaurentis' recipe for
>> lasagna rolls.
>>
>> For the recipe and video: http://alturl.com/waejd
>
> She's so "authentic italian" that she calls lasagna what every italian
> calls cannelloni... Anyway the recipe is good, ingredients sound well and
> she also calls for boiling the noodles before using them, a practice which
> I strongly agree with.
>

Her father was Italian movie producer Dino di Laurentis, but she is a nice
A,erican girl with a seno prosperoso. Her father did open a food shop in
NYC called DDL Food Show some 30-40 years ago so that one could get fine oil
and fresh mozzarella. She grew up with Italian food but a very American
take on it.

Andy wrote:

>> Probably if you start with the right amount it will spread along
>> while you roll the noodle up, thus getting to cover its entire
>> surface.

> In her video after Giada placed a portion of filling on the end, she
> folded the very end of the noodle over the filling, enclosing it with
> no room to spread out.

Strange, that way she leaves a lot of noodle uncovered.

> I'd spread it out the full length and any that runs out the other end
> I'd just gather up and add to the bowl of filling. In this way it
> would have actual layers of filling, not just filling in the center
> such as the cannelloni you mentioned.

Cannelloni are totally filled, not just the centre. They are not rolled up,
they are a single-layer wrap with almost no overlapping.

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.

On Dec 5, 6:27*pm, (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.


Agree.

On Dec 5, 7:12*pm, George > wrote:
>
> Lasagna is "poor people food" where you use up the leftover meatballs
> and sauce to make another filling meal. Ravioli is a more elegant
> concept where you use good filling to make an interesting dish.

Aw, c'mon. It ain't cheap to make if you consider the price of decent
cheeses, make your own sauce etc. I have never used leftover anything
to build mine. There is plenty of work too to boil the noodles, built
it attractively. bake etc. For me, it's a two - three day affair to
make it.

On Tue, 06 Dec 2011 09:47:24 -0800, sf > wrote:

>On Tue, 06 Dec 2011 06:37:08 -0800, "M. JL Esq." >
>wrote:
>snip
>>
>> 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.
I can make my husband's eyes sparkle with anticipation with the canned
beef ravioli because of fond childhood memories. Such disappointment
when it came to the actual eating. )
Janet US

On Dec 6, 7:11*am, "Giusi" > wrote:
> "ViLco" > ha scritto nel messaggio >> Here's a different
> take on lasagna. It's Giada DeLaurentis' recipe for
>
> >> lasagna rolls.
>
> >> For the recipe and video:http://alturl.com/waejd
>
> > She's so "authentic italian" that she calls lasagna what every italian
> > calls cannelloni... Anyway the recipe is good, ingredients sound well and
> > she also calls for boiling the noodles before using them, a practice which
> > I strongly agree with.
>
> Her father was Italian movie producer Dino di Laurentis, but she is a nice
> A,erican girl with a seno prosperoso. *Her father did open a food shop in
> NYC called DDL Food Show some 30-40 years ago so that one could get fine oil
> and fresh mozzarella. *She grew up with Italian food but a very American
> take on it.

There is a shop in Pike Place Market also- will go there this weekend
on our annual girl's Xmas shopping weekend with my Mom and sister.

Kalmia wrote:
> On Dec 5, 7:12 pm, George > wrote:
>> Lasagna is "poor people food" where you use up the leftover meatballs
>> and sauce to make another filling meal. Ravioli is a more elegant
>> concept where you use good filling to make an interesting dish.
>
> Aw, c'mon. It ain't cheap to make if you consider the price of decent
> cheeses, make your own sauce etc. I have never used leftover anything
> to build mine. There is plenty of work too to boil the noodles, built
> it attractively. bake etc. For me, it's a two - three day affair to
> make it.


It is cheap to make when you consider how many people it will feed
with just 1 pound of meat. The cost goes down even more if you use a
bechamel (sp?) sauce instead of ricotta cheese.

Instead of boiling the noodles, try laying them out in your lasagna
pan and pouring hot water over them; let them soak while you prepare
the fillings, then drain.

-Bob

sf wrote:
> On Tue, 06 Dec 2011 06:37:08 -0800, "M. JL Esq." >
> wrote:
>
>>And don't even get me started on "Torte Milanese"
>
>
> No idea what that is, so I won't.
>


Layers of thin sliced meats & cheese with a couple of layers of spinach
and mushrooms all wrapped up in a dough and baked 'au bain marie' in a
spring form pan
--
JL

On Tue, 06 Dec 2011 18:43:35 -0800, "M. JL Esq." >
wrote:

> sf wrote:
> > On Tue, 06 Dec 2011 06:37:08 -0800, "M. JL Esq." >
> > wrote:
> >
> >>And don't even get me started on "Torte Milanese"
> >
> >
> > No idea what that is, so I won't.
> >
>
>
> Layers of thin sliced meats & cheese with a couple of layers of spinach
> and mushrooms all wrapped up in a dough and baked 'au bain marie' in a
> spring form pan

Hmmm. It doesn't sound disgusting...

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

sf wrote:

> On Tue, 06 Dec 2011 18:43:35 -0800, "M. JL Esq." >
> wrote:
>
>
>>sf wrote:
>>
>>>On Tue, 06 Dec 2011 06:37:08 -0800, "M. JL Esq." >
>>>wrote:
>>>
>>>
>>>>And don't even get me started on "Torte Milanese"
>>>
>>>
>>>No idea what that is, so I won't.
>>>
>>
>>
>>Layers of thin sliced meats & cheese with a couple of layers of spinach
>>and mushrooms all wrapped up in a dough and baked 'au bain marie' in a
>>spring form pan
>
>
> Hmmm. It doesn't sound disgusting...
>

Everything necessary is pre-cooked, the meats, the mushrooms & spinach,
are all then wrapped up in dough and baked just long enough to cook the
dough and melt the cheese and heat the entire dish.

The spinach is blanched or steamed, pressed to remove moisture and
seasoned with just S & P & a little lemon juice. The mushrooms are
cooked in butter & garlic, any small dice of shallots or onions
optional. If desired a roux and wine/cream/stock can be added to the
cooked mushrooms

Iirc there is both sliced ham and roast beef layered with a couple of
different cheeses & the veggies

It looks very plain when served with just a bit of garnish on a white
platter but once its cut into and all the layers become apparent its
like a hot slice of meat and cheese cake
--
JL

On 12/6/2011 4:06 AM, Giusi wrote:
> > ha scritto nel messaggio
> 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.
>
>> Lasagna is "poor people food" where you use up the leftover meatballs and
>> sauce to make another filling meal. Ravioli is a more elegant concept
>> where you use good filling to make an interesting dish.
>
> Not in my world, it isn't! Locally lasagna is not heavy or meaty and people
> vie to see how light and airy they can make it. But then it isn't eaten as
> a whole meal.
>>
>
>

I'm interested in a light and airy lasagna to try out. How do you make it?

TIA!!

On Dec 6, 6:43*pm, "M. JL Esq." > wrote:
> sf wrote:
> > On Tue, 06 Dec 2011 06:37:08 -0800, "M. JL Esq." >
> > wrote:
>
> >>And don't even get me started on "Torte Milanese" *
>
> > No idea what that is, so I won't. *
>
> Layers of thin sliced meats & cheese with a couple of layers of spinach
> and mushrooms all wrapped up in a dough and baked 'au bain marie' *in a
> spring form pan
> --
> JL

And it's beautiful

On Dec 6, 7:47*pm, sf > wrote:
> On Tue, 06 Dec 2011 18:43:35 -0800, "M. JL Esq." >
> wrote:
>
> > sf wrote:
> > > On Tue, 06 Dec 2011 06:37:08 -0800, "M. JL Esq." >
> > > wrote:
>
> > >>And don't even get me started on "Torte Milanese" *
>
> > > No idea what that is, so I won't. *
>
> > Layers of thin sliced meats & cheese with a couple of layers of spinach
> > and mushrooms all wrapped up in a dough and baked 'au bain marie' *in a
> > spring form pan
>
> Hmmm. *It doesn't sound disgusting... *
>
> --
> Food is an important part of a balanced diet.

A great recipe is in "Baking with Julia". Beautiful presentation to
impress for brunch...

On Tue, 06 Dec 2011 21:31:00 -0800, "M. JL Esq." >
wrote:

> It looks very plain when served with just a bit of garnish on a white
> platter but once its cut into and all the layers become apparent its
> like a hot slice of meat and cheese cake

Oh, okay. I was thinking it was more like a fancy baked sandwich.

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

On Wed, 07 Dec 2011 00:56:04 -0500, Cheryl >
wrote:

> On 12/6/2011 4:06 AM, Giusi wrote:
> >
> > Not in my world, it isn't! Locally lasagna is not heavy or meaty and people
> > vie to see how light and airy they can make it. But then it isn't eaten as
> > a whole meal.
> >>
> >
> >
>
> I'm interested in a light and airy lasagna to try out. How do you make it?
>
I'm with you, Cheryl. I'd love to see her recipe. I've lightened up
my lasagne a lot, but outside of making it a baked ricotta - I don't
know if I could make it any less heavy (notice I didn't say lighter).


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

"Cheryl" > ha scritto nel messaggio
, Giusi wrote:

Locally lasagna is not heavy or meaty and people
>> vie to see how light and airy they can make it. But then it isn't eaten
>> as
>> a whole meal.

> I'm interested in a light and airy lasagna to try out. How do you make
> it?

It is not my recipe, but themonest version in my part of Umbria and next doo
Tuscany. Itcomprises many layers of thinnest lasagne pasta separated by
freshly homemade tomato sauce which does NOT take hours to cook,
besciamella, which is good heavy white sauce, and grated cheese, not too
much of that. From house to house it varies in the herbs used, from season
to season the fresh or canned tomatoes. If you don't make the lasagne
noodles then you buy thinnest possible fresh ones. To me its only advantage
over pasta with tomato sauce is that it doesn't have to be made or coked at
the last minute.
My own favorite lasagne is made with thin pasta, sautèed artichokes and
besciamella with cheese. The recipe is on my blog.

On Wed, 7 Dec 2011 09:31:35 +0100, "Giusi" > wrote:

> If you don't make the lasagne
> noodles then you buy thinnest possible fresh ones.

I agree completely about thin lasagne noodles. It's not always easy
to find them fresh. I see them, but not all the time. I can
consistently find various cuts, like fettuccine and linguine, but not
lasagna for some odd reason (not talking about going on the hunt, just
does the store I'm shopping at have it when I'm looking for it).
However, Barilla's no boil lasagna noodles are always available and I
can keep it on hand to use at whim. It revolutionized lasagna for me;
really lightened it up - as you said.

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

On Dec 6, 1:43*pm, zxcvbob > wrote:
> Kalmia wrote:
> > On Dec 5, 7:12 pm, George > wrote:
> >> Lasagna is "poor people food" where you use up the leftover meatballs
> >> and sauce to make another filling meal. Ravioli is a more elegant
> >> concept where you use good filling to make an interesting dish.
>
> > Aw, c'mon. *It ain't cheap to make if you consider the price of decent
> > cheeses, make your own sauce etc. *I have never used leftover anything
> > to build mine. *There is plenty of work too to boil the noodles, built
> > it attractively. bake etc. *For me, it's a two - three day affair to
> > make it.
>
> It is cheap to make when you consider how many people it will feed
> with just 1 pound of meat. *The cost goes down even more if you use a
> bechamel (sp?) sauce instead of ricotta cheese.
>
> Instead of boiling the noodles, try laying them out in your lasagna
> pan and pouring hot water over them; let them soak while you prepare
> the fillings, then drain.
>
> -Bob

Hmmmm- may try that. Sure will save handling that gigantic pot and
wtg for water to boil etc. Sounds like a decent time saver, Bob. You
get my nom for tip-of-the-month award.

merryb wrote:

> On Dec 6, 7:47�pm, sf wrote:
>
>>On Tue, 06 Dec 2011 18:43:35 -0800, "M. JL Esq." wrote:
>>
>>
>>>sf wrote:
>>>
>>>>On Tue, 06 Dec 2011 06:37:08 -0800, "M. JL Esq." wrote:
>>
>>>>>And don't even get me started on "Torte Milanese" �
>>
>>>>No idea what that is, so I won't. �
>>
>>>Layers of thin sliced meats & cheese with a couple of layers of spinach
>>>and mushrooms all wrapped up in a dough and baked 'au bain marie' in a
>>>spring form pan
>>
>>Hmmm. It doesn't sound disgusting...
>
>
> A great recipe is in "Baking with Julia". Beautiful presentation to
> impress for brunch...

I made copious notes at the time i saw the show. It was broadcast
locally about 10 years ago and that on several local P.B.S. channels on
several consecutive days. Thus allowing me to take the aforementioned
"copious notes" on a food object that just grabbed my attention the
moment she started talking about it.

I didn't credit her as a source because search as i might, i have not
been able to find a mention or example of this recipe or episode on any
of her web sites.

I think she went off script on occasion and those things are not so
easily indexed.

Although i have a nagging thought that i have posted a more complete
recipe for it, as culled from my notes. I remember making it shortly
after i first became aware of it as "Torte Milinaises" and being so
pleased with it i produced it on several subsequent occasions. But its
a lot of food. And of course i purchase deli sliced meats to make it
with. Im not going to cook a ham and a beef roast just to slice up for
a "Torte"

And i have taken to more calzone like thinner versions made in a quiche
pan rather than filling full a 9 x 3 inch spring form cake pan.

But you gets your meat & 2 veggies with a bit of bread and cheese in one
slice convenient for serving. I have offered it at very simple or
simplified "winter anti - holiday meals."

Small dinner parties i have invited "non believers" to. Just a few
friends getting together for a non traditional meal that just happens to
fall on any particular holiday. People for whom the mass hysteria of
the "Holidays" is repugnant or at the very least of no interest to them.

Fortunately those 1 or 2 strict atheists i know who think any form of
"Religion" and or "Spirituality" is criminal and indictable fraud and
should be made illegal are too comfortable to make too much of a fuss
about it. An audible sigh from their ivory towers once or twice a year
is about the extent of their activism on their own behalf.

Most of my friends are soft agnostics. Generally "Spiritual" even if
rejecting the concept of organized religion, or even "Religion". And
some fewer still are mystics and "Pagans" who like my cooking

And are as prepared to it it on Dec. 25th as much as March 21st

But as i meant to write before i distracted myself with reminiscences of
my anti-holiday, holiday meals The Torte Milinaise a very good entree
for 4 - 5 people and can stretch to 6 - 8 easily. Serve with a nice
green salad, fresh fruit, perhaps a light soup and maybe a fish course
if wanting something more substantial?

Hors d'oeuvre, canapes, drinks for an 1/2 hour or so before the meal and
then wine with the meal, coffee & dessert in the parlour (both the
ladies and the gentlemen after.
--
JL

sf wrote:

> On Tue, 06 Dec 2011 21:31:00 -0800, "M. JL Esq." >
> wrote:
>
>
>>It looks very plain when served with just a bit of garnish on a white
>>platter but once its cut into and all the layers become apparent its
>>like a hot slice of meat and cheese cake
>
>
> Oh, okay. I was thinking it was more like a fancy baked sandwich.

While the size of the thing can be adjusted, the Julia Child versions i
have made were in a 9 x 3 spring form cake pan, lined & toped with a
brioche dough (iirc) and then filled with layers of meat, cheese & veggies.

Sort of a very large calzone
--
JL

M. JL Esq. wrote:

>>> And don't even get me started on "Torte Milanese"

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

> Layers of thin sliced meats & cheese with a couple of layers of
> spinach and mushrooms all wrapped up in a dough and baked 'au bain
> marie' in a spring form pan

It's so authentic and so "milanese" that
1) "tortE milanese" is not italian, singular nouns want singular ajdectives
and here torte is plural while milanese is singular
2) a similar recipe simply doesn't exist, the only existing Torta Milanese
is a mix of beef/veal, chocolate, butter and other sweet ingredients
described by Pellegrino Artusi. Obviously Julia Child continues the
tradition of calling "italian" what is not