Ravioli Lasagne
Serves 3
Prep Time 15 mins
Cooking 70 mins
Level low
Ingredients
- Oil, for frying
- 6 Sausages (we used Italian sausages with herbs and fennel)
- 2 x 400g cans Mayor Polpa (Thick & Chunky)
- 200g Baby spinach
- 500g Divini Ricotta & Spinach-Filled Ravioli
- 75g grated Hanini Pekorin Mature Cheese
Method:
Heat a drizzle of oil in a pan. Squeeze the sausage meat from the skins and fry until browned, using a wooden spoon to break it up. Add the Mayor Polpa Tomato sauce and half a can of water and season. Simmer for 20 mins. Meanwhile, put the spinach in a colander. Pour over boiled water from the kettle to wilt. Leave to cool, then squeeze out as much of the excess water as you can. Heat the oven to 200C/180C fan/gas 6. Spoon a third of the sauce into a medium baking dish (about 18 x 20cm). Top with a third of the spinach and a third of the Divini Ravioli, then scatter over some of the Hanini Pekorin Cheese. Repeat the layers twice, making sure the final layer of ravioli is nestled into the sauce. Bake for 35-40 mins until bubbling and hot all the way through. Cover if the top starts to get too dark.