Homemade pasta is a supper staple in most Amish homes. Eggs, flour, and a little salt and, presto, you have the building blocks for a basic pasta. This is why homemade noodles are so popular in Amish kitchens. Those noodles then find their way into soups, stews, and onto supper plates to be buried in homemade tomato sauce. Yum! As times and culinary trends have changed, hearty "one pot" type suppers are becoming increasingly popular in Amish kitchens. Dishes like this homemade "ravioli lasagna" are quite popular. Well, below is a great recipe to use homemade ravioli, BUT, we know many of you are in a hurry so you can use canned or frozen ravioli for a quicker version of "ravioli lasagna." This is a photo of the dish. Yum!
Here is an Amish recipe for homemade ravioli, but if you plan to just use canned or frozen skip to the bottom for the "ravioli lasagna" recipe.
3 cups flour
3 tablespoons oil
2 teaspoons salt
1 teaspoon salt
1 /2 pound sausage
2 tablespoons grated cheese
1 /2 hamburger
2 slices bread, cooked in water
1 /2 cup water
1 /2 teaspoon pepper
Combine flour, water, three eggs, and salt. Knead lightly. Place back into the bowl. Cover. Let set for 15 minutes. Roll dough out and cut into small squares. Brown meat and onion in oil. Combine with remaining ingredients and place some in the center of square. Place another square on top and seal edges. Press with a fork or pinch with fingers. Cook ravioli in boiling water for 8 - 10 minutes. Place in colander to drain. Place on platter and cover with hot spaghetti sauce. Sprinkle with cheese and serve.
- 1 pound homemade or frozen cheese ravioli
- 1 pound ground beef
- one clove garlic
- 1 jar of homemade or store-bought spaghetti sauce
- Parmesan cheese
- Preheat oven to 375.
- Brown 1 lb ground beef with some garlic, drain, and mix in 1 jar spaghetti sauce.
- Put half the sauce in the bottom of square baking dish, Layer half of a 1 lb package of fresh/frozen cheese ravioli, then 1 cup of mozzarella cheese. Repeat with the remaining sauce/ravioli/cheese. Sprinkle on Parmesan cheese and then bake for 20 minutes uncovered and then cover with foil and bake for another 15. Enjoy!
Love the looks of this recipe, however you don't mention how much Mozzarella cheese to use. I am assuming by reading the recipe that it would take 2 cups. Is this right? I am anxious to try it and want to get it right. I do so enjoy your newsletter and all the great recipes.
Claudine Bratcher, Fort Worth, TX