Monday, August 17, 2009

Mushroom Ravioli Lasagna

The past weekend, I was in Kansas City for a Bachelorette Party Weekend. We went to a Tapas restaurant on Friday night called La Bodega, and one of the tapas I ordered was mushrooms in a white wine sauce. It was heaven. Absolute heaven. I'm pretty much game for anything involving mushrooms, so it wasn't a hard sell for me. Thankfully Brian likes mushrooms as well, because I throw them into a lot of dishes.

Before I left for Kansas City, I was watching an old Rachael Ray 30 Minute Meals and she made lasagna using ravioli instead of pasta sheets. After having the mushroom dish Friday night, a light bulb clicked in my head. Rachael made a Spinach and Artichoke version, which causes a number on my gag reflex, so I changed it up and made Mushroom Ravioli Lasagna.

Mushroom Ravioli Lasagna
Inspired by Rachael Ray and La Bodega in Kansas City

2 Tbsp. olive oil
1 1/2 pounds sliced mushrooms
1/4 cup white wine
1/4 stick butter
4 tablespoons all-purpose flour
1 quart milk
Freshly grated nutmeg, to taste
Salt and pepper
3 cups ricotta cheese
1 tablespoon fresh lemon zest
4 cloves garlic, minced, divided
4 packages large fresh ravioli cheese, wild mushroom or spinach stuffed varieties
2 (15-ounce) cans artichoke hearts in water, drained and thinly sliced
1 1/2 cups grated Parmigiano-Reggiano

Bring a large pot of water to a boil for pasta.

Place oven rack in middle of oven and preheat broiler or oven to 425 degrees F.

In a skillet, heat the olive oil and 1 clove of the minced garlic over medium heat. Add mushrooms and cook until tender. Add in wine and let reduce.

Heat a medium sauce pot over medium heat. Cut butter into small pieces and melt. Whisk in flour and cook a minute or 2 then whisk in milk. Bring sauce to a bubble, as it begins to thicken, drop heat to low and season it with nutmeg, salt and pepper, to your taste.

Combine ricotta cheese, a little salt and pepper, lemon zest and garlic in a bowl.

Cook pasta to al dente, 5 to 6 minutes in salted water.

Drain pasta well. Ladle just enough white sauce in the bottom of a lasagna dish to lightly coat it. Top with 1/3 of the pasta. Top the pasta with a layer of half of the ricotta cheese dotted with half of the mushrooms. (Use a slotted spoon to get the mushrooms out so that you don't have too much juice in your lasagna.) Thinly cover the mushrooms with more white sauce then top liberally with grated cheese. Repeat these layers then top your lasagna with the remaining 1/3 of the cooked ravioli, the last of the white sauce and some grated cheese.

Place under hot broiler or into a preheated 425 degree F oven until sauce browns and bubbles, 3 minutes.

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