The previous recipe we made together was traditional Italian meat sauce lasagna. Since wide pasta sheets are often bought in large quantities, if you don't want to eat meat sauce lasagna continuously, how should the remaining pasta be handled?

BigBoy has a great idea: using the wide pasta sheets to make Italian ravioli—simple, convenient, and easy to handle. Softening the wide, dry pasta sheets is straightforward. Just place them in a wide container, pour in hot water (make sure it covers the pasta completely), and let it sit for 20 minutes. The pasta will soften, ready to be used for making Italian ravioli!

Using wide pasta sheets instead of hand-rolled dough is definitely a shortcut, but creating delicious filling cannot be rushed. Since the recipe is for the autumn and winter seasons, BigBoy incorporates chestnuts, a seasonal must-have. The chestnuts are cooked until tender, mashed, and mixed with spinach, porcini mushrooms, ricotta cheese, and homemade porcini chicken broth. This combination makes for Italian ravioli with a rich and flavourful broth that not only tastes delicious but also warms the stomach!
This lazy version of Italian ravioli doesn't require complicated techniques. Give it a try yourself! The video is ready for you below, with detailed written recipes and instructions further down the page.
Ingredients - serve 2-3
The Ravioli:
lasagna sheets | 6 sheets |
---|---|
Porcini Mushroom | 10g |
Chestnut | 220g |
Ricotta Cheese | 200g |
Baby Spinach | 100g |
Salt | ½ tsp |
Ground Black Pepper | ½ tsp |
Porcini & Chicken Stock:
Chicken Carcass | 1 portion |
---|---|
Onion | 1 bulb |
Carrot | 1 stick |
Garlic | 3 cloves |
Porcini Water | 300 ml |
Water | 600 ml |
Whole Black Pepper | 2 g |
Salt | 1 tsp |
Steps
1.
Preheat oven to 200°C.
2.
Soak porcini mushrooms in 300ml of water for about 30 minutes.
3.
Peel and cut the onion into large chunks. Peel and cut the carrot into chunks. Peel the garlic cloves.
4.
Put the chicken carcass, onion, carrot, and garlic in the oven and bake for 40 minutes.
5.
After baking the ingredients, transfer them into a soup pot. Add the porcini mushroom water, clear water, and whole black peppercorns. Bring to a boil, then reduce heat and simmer for 1 hour.
6.
Soak the lasagna sheets in hot water for 15 minutes until they soften slightly, then remove and drain.
7.
During this time, prepare the filling: Bring a pot of water to a boil, and blanch the chestnuts in hot water for 30 minutes until tender.
8.
Meanwhile, chop the spinach leaves and finely dice the porcini mushrooms.
9.
Remove the chestnuts from the water, peel them, and mash them into a paste.
10.
Add ricotta cheese, chopped spinach leaves, porcini mushrooms, salt, and black pepper. Mix well and set aside.
11.
Lay out the lasagna noodles flat. Place the filling slightly below the center of each noodle, leaving enough space between each portion of filling.
12.
Then cover with another sheet of lasagna noodle, fold over, press firmly, cut into individual pieces in the middle, and press the edges with a fork.
3.5
13.
Boil the Italian ravioli in hot water (avoid boiling vigorously to prevent them from bursting) for 5 minutes, then remove and serve.
14.
After the chicken broth is cooked, season with salt to taste, strain out any solids, then add it to the Italian ravioli before serving.

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