Beef Italian

Beef ravioli lasagne with pecorino bechamel

Name: Beef ravioli lasagne with pecorino bechamel recipe
Yield: 6
Cuisine: /italian
Ingredients: 40.00 ml extra virgin olive oil; 40g unsalted butter; 1 onion, finely chopped; 500g button mushrooms, sliced; 1/2 bunch thyme, leaves picked; 2 garlic cloves, crushed; 40.00 ml tomato paste; 3 x 400g cans crushed tomatoes; 100g baby spinach; 800g store-bought fresh slow-cooked beef ravioli (from gourmet grocers); 25g parmesan; 25g pecorino; Basil leaves, to serve; 70g unsalted butter; 35g plain flour; 1l milk; 100g finely grated pecorino

Rate now

P85 Beef ravioli lasagne with pecorino bechamel

Jump to recipe

by Helena Moursellas

Aug 04, 2022

Helena Moursellas layers up with her luxe and cheesy ravioli lasagne – perfect for a cosy night in.

2 tbs extra virgin olive oil
40g unsalted butter
1 onion, finely chopped
500g button mushrooms, sliced
1/2 bunch thyme, leaves picked
2 garlic cloves, crushed
2 tbs tomato paste
3 x 400g cans crushed tomatoes
100g baby spinach
800g store-bought fresh slow-cooked beef ravioli (from gourmet grocers)
1/3 cup (25g) each finely grated parmesan
1/3 cup (25g) each finely grated pecorino
Basil leaves, to serve

Pecorino bechamel

70g unsalted butter
1/4 cup (35g) plain flour
4 cups (1L) milk
100g finely grated pecorino

Method

1.

Place oil, butter and onion in a large deep frypan over medium heat and cook for 8-10 minutes until onion has softened. Add mushroom, thyme and garlic and cook for a further 15 minutes or until mushrooms are lightly golden.
2.

Add tomato paste and cook for 2 minutes, then add tomatoes and 1/2 cup (125ml) water and cook for 15 minutes or until thickened. Stir through spinach and set aside until required.
3.

Meanwhile, for the pecorino bechamel, melt butter in a medium saucepan over low heat. Add flour and cook for 2 minutes or until flour has cooked out. Add milk in 2 batches, whisking continuously to ensure no lumps form. Increase heat to medium and bring to a simmer. Cook for 5 minutes or until slightly thickened. Remove from the heat, stir in pecorino and season with freshly ground black pepper.
4.

Preheat oven to 200°C. Cook tortellini in a large saucepan of salted boiling water to packet instructions. Drain.
5.

Place one-third of the mushroom ragu in a large rectangular baking dish. Top with half the ravioli in an even layer, then another one-third of the mushroom ragu and half the bechamel.
6.

Repeat layering with the remaining ravioli, mushroom ragu and bechamel. Scatter with parmesan and pecorino and bake for 30 minutes or until cheese is melted and golden brown. Top with basil to serve.