Recipes Sourced & WRITTEN BY Laura Romito (High 5 Salts with benefits)
TASTE CONSALTING RECIPE SERIES
SKIP TO RECIPE
Photo by [Peasant Life]
MUSHROOM AND ASPARAGUS RAVIOLI LASAGNA
Spring is here! And with spring in Michigan comes the arrival of earthy, umami-packed mushrooms and delicate, crisp asparagus. This lovely seasonal “lasagna” is made with fresh ravioli rather than the traditional pasta sheets and requires no boiling water and very little prep!
The steps are simple – clean and slice the vegetables, simmer the sauce, pour over the ravioli, bake, then broil. You can start the process 2-3 hours before you plan to serve, and it can be baked about an hour in advance and finished under the broiler just prior to serving, giving you time to prepare a quick salad and grill some crusty bread. Much of the preparation time is “unattended” – simmering sauce and baking – and you can spread it out a bit to make it convenient. Of course, never walk too far away from something simmering on your stove.
The size of baking pan you use is up to you. Just choose an oven-safe pan that allows for two layers of ravioli without any space in between. If you only have a 9x13 pan, it’s ok to make a single layer of the pasta, but the baking time will be shorter, so keep an eye on it and plan to reduce the cooking time by about 10 minutes. The key is that the liquid should come about ¾ of the way up the sides of the ravioli, no matter what size dish you choose.
Photo by [Peasant Life]
This lasagna is started in the oven covered with foil or a lid, which speeds up the cooking. About halfway through you’ll want to remove the covering and allow the liquid to continue to cook off a bit so the cream will continue to thicken. If you notice the ravioli on the top is looking a bit dry, you can always add a bit more liquid and press the pasta gently down into it to keep it moist. But honestly, a slightly crispy-edged ravioli is delightful, so don’t worry too much about it.
After the main cooking time is complete, you’ll remove the lasagna and switch your oven to broil, making sure the rack isn’t too close to the heat. Sprinkle the top of the lasagna with a bit more cheese and now it’s finally time for the asparagus! This isn’t a vegetable that benefits from long cooking times, so in this recipe we wait until the very end to add it. Make sure to oil and season it lightly before you top your dish with it. Remember – every ingredient should be lightly seasoned so it tastes its best!
The final step is a quick trip under the broiler. You’re looking for golden brown bubbly cheese and crisp asparagus, so this won’t take long. Of course, it depends on the heat of your broiler and how close the lasagna is to the heat source. It’s up to you to be a mindful cook here. You don’t want to walk away and risk burning your delicious dinner! Check the progress after about 1-2 minutes and then plan accordingly.
Photo by [Peasant Life]
The key to the success of this dish is the resting time before you serve it. The sauce will thicken as it cools and will continue to be absorbed by the pasta, so please be patient (yes, it will be difficult). No need to cover the dish as it will stay plenty hot until you serve it. Plan to wait at least ten minutes before serving. You’ll be glad you did. Sprinkle some freshly torn basil over the top just before serving for a lovely spring flavor and more green.
This is a lovely special occasion dish, but you’ll want it more often! Enjoy, and happy spring!
Photo by [Peasant Life]
INGREDIENTS
2 packages of Rana refrigerated large fresh ravioli of your choice
12 oz mixed mushrooms, washed and thickly sliced
8 oz asparagus, washed and cut into ½” pieces; lightly oiled and seasoned with a bit of High 5 Original Unboring Salt or salt and pepper
¾ cup red onion, small dice
2 Tbsp unsalted butter or light olive oil
3-3 ½ cups low sodium vegetable stock, mushroom stock, or chicken stock
1- 2 cups heavy cream
¼ cup dry red wine (optional – can be replaced with more stock instead)
1-2 cups shredded mozzarella cheese
1 Tbsp garlic powder
4-5 large fresh basil leaves
High 5 Original Unboring Salt to taste OR sea salt and pepper to taste
High 5 Fixer Upper to taste (start with ¼ tsp)
METHOD
Preheat oven to 400 degrees and place rack in center
Preheat a large saute pan over medium-high heat for about 1 minute (empty)
Add oil or butter and sliced mushrooms and onion; spread out in pan and season lightly with High 5 Original or salt and pepper to taste; don’t stir but allow to brown, shaking pan occasionally until golden
Add garlic powder, stock, and cream and bring to a boil, then lower to a high simmer
Simmer for about 5 minutes, cooking off about a half cup of the liquid, allowing the cream to thicken slightly
Add wine (optional) and simmer for another 5 minutes uncovered then remove from heat; taste and add Fixer Upper as well as more seasoning if needed
Lightly oil or butter an oven-safe pan and make two layers of ravioli (select any pan that allows two layers with no space in between but still keeps the lasagna shallow, should be about 2-3” deep)
Sprinkle about a half cup of cheese on the ravioli, then pour the mushroom mixture over the top and spread it evenly; the liquid should come about ¾ of the way up the ravioli; if it doesn’t, you can add additional broth or cream
Press the ravioli into the liquid gently just to moisten; the liquid will not cover the ravioli
Loosely cover the dish with foil and place in 400 oven
After 15 minutes, remove the foil and continue to bake for approximately 10-15 minutes or until the pasta is tender
Remove from oven and top with remaining cheese and the sliced asparagus
Switch temperature to broil
Broil the lasagna until the cheese is melted and golden and the asparagus is crisp tender
Remove from the oven and allow to rest, uncovered, for about 10 minutes before serving
Top with some hand-torn fresh basil leaves and serve
Photo by [Peasant Life]
TIPS & TRICKS FROM THE MAKER
This is a vegetarian dish, but feel free to add some leftover grilled chicken or Italian sausage if you’d prefer.
If you have other vegetables in your fridge, add them with the mushrooms. A heaping cup of diced roasted peppers, baby spinach, and fresh carrots makes a nice addition. Try to find Michigan grown produce if possible. It will taste better, and you’ll be supporting our local Michigan farmers and the economy!
This dish is paired well with a crunchy green salad dressed lightly with a balsamic vinaigrette that has a nice acidity. The lasagna is very savory and rich, so the greens and vinaigrette provide a perfect complement.
Store any leftovers in an airtight container for up to 5 days. They will reheat nicely in the microwave or in a non-stick saute pan over low-medium heat.
GRAB YOUR INGREDIENTS AT WOODWARD CORNER MARKET
Photo by [Peasant Life]
Shop all the products you need for this recipe at Woodward Corner Market. Follow along as we share more Taste ConSALTing with Laura Romitio from High 5 Salts with Benefits!