Ravioli Lasagna
Ingredients
- 1 4 oz Pack Diced Pancetta
- 1 Onion, small-diced
- 1 TBSP Olive Oil
- 1 tsp Kosher Salt
- 1 28 oz Can Crushed Tomatoes
- 1 Cup Chicken Stock (+ 1⁄2 Cup )
- 2 TBSP Little Eataly Seasoning Blend
- 1⁄2 Cup Vodka
- 1 Cup Heavy Cream
- 20 oz Cheese-Filled Ravioli
- 8 oz Shredded Mozzarella
- 5 oz Baby Spinach, roughly chopped
- 8 oz Parmesan Cheese, shredded
Notes* You can find most cheese-filled ravioli in the Dairy Section of your grocery store.
Instructions
Step 1:
Pre-heat oven to 375 degrees F.
Step 2:
In a soup pot over medium-high heat, brown pancetta for about 4 minutes. Remove and set aside.
Step 3:
Lower heat to medium and sauté onions in olive oil with salt for about 7-10 minutes until they are a golden color.
Step 4:
Add crushed tomatoes, 1 cup chicken stock and Little Eataly Seasoning Blend. Cover and simmer for 10 minutes.
Step 5:
Shut off heat and carefully transfer to a blender. Blend thoroughly until smooth.
Step 6:
Wipe out pot and pour pureed sauce inside. Add 1/2 cup chicken stock to blender and swirl around to "grab" the remaining sauce.
STEP 7:
While simmering, add vodka and heavy cream and stir throughout. Let simmer for an additional 5 minutes.
STEP 8:
In a 9x13 pan, ladle enough sauce to barely cover the bottom of dish.
STEP 9:
Layer 1/2 of ravioli, 1⁄2 of the baby spinach and 1⁄2 of the mozzarella.
STEP 10:
Top with sauce again and layer the remaining ravioli, baby spinach and mozzarella.
STEP 11:
Top with remaining sauce, parmesan cheese and pancetta.
Step 12:
Cover with aluminum foil and cook for 30 minutes.
Step 13:
Uncover and cook for an additional 5 minutes.
Let it rest for 5 minutes before serving.