Ravioli Baked In Bolognese and Bechamel

It's time to play catch up on all our favorite dishes now that Big Guy and I are no longer doing the long distance thing - well kinda'. He's out of town this week and returns on Monday at which point I'll be throwing out the luggage, hiding the car keys and exchanging his "Dockers" for "Dickie's"...for good!

There's also no doubt I'll be whipping up more of his favorite dishes like the baked pasta we enjoyed last week. If you're a regular follower of JBug's Kitchen Antics, this may seem slightly familiar to you as we've enjoyed a version of it before in the form of gnocchi swimming in a hearty Italian meat sauce with a cap of creamy bechamel. We've also used nice sturdy tubes of Rigatoni, utterly fabulous for soaking up all that sauce and we've even had it with silly frilly Radiatorre, though I have to say while it tastes the same, it's not quite as good as it is with a heartier pasta. 

   

This time I used a purchased cheese ravioli from the refrigerator section at our local market (Butoni) along with a few cups of leftover Bolognese I found hiding in the freezer. Nestled into a casserole dish and topped with a quick oh so creamy rich and nutmeg flavored never fail me ever bechamel sauce, it's a combination guaranteed to elicit a hearty "Molto bene, grazie" from your resident Italian wannabe. 

Throw in a little grated Italian cheese blend as a garnish, a crispy fresh green salad and garlic toast hot from the oven and I know for a fact your wannabe will be too busy eating to say much of anything. That's what happened here. Just sayin'. 

Baked Ravioli with Béchamel and Italian Meat Sauce (a creation from JBug’s Kitchen)

Béchamel:

1/4 cup unsalted butter

3-1/2 tablespoons all-purpose flour

2 cups milk

1/2 teaspoon salt

1/2 teaspoon pepper

1/4 teaspoon freshly grated nutmeg

1-1/2 cups grated Romano cheese

Melt butter in a medium sized saucepan. Add flour and cook, stirring constantly for 2 to 3 minutes until roux is slightly golden in color. Whisk in milk and seasonings and bring to a boil, stirring constantly. Remove from heat and stir in grated Romano cheese.

10 oz package cheese ravioli, cooked per package directions and well drained

Béchamel sauce

2 cups Bolognese Sauce hit links for my favorites ...Biba's or Nick Stellino's

Crushed dried chile peppers

Grated Italian 3 Cheese Blend as garnish

Preheat oven to 350. Spray a casserole or gratin dish with cooking spray. Mix cooked pasta with béchamel and transfer to prepared casserole dish. Top with meat sauce. Sprinkle with crushed dried chile peppers and 3 cheese blend. Bake for 25 to 35 minutes or until casserole is bubbling hot. Serves 4 to 6.

A year ago - Baked Orange Stuffed French Toast

Two year's ago - Strawberry Rhubarb Upsidedown Cake

Comments

[Lea M. Callais]

Well - could you really cook something I could really not eat more? hehehehe--- suffering from a pinched nerve that is making my entire left arm one big mess - I know - I am one big hot mess - oh well... I am enjoying some red wine... and will eat some more potato stew I made with leftover pot roast beef ;)...

[June]

Lea - I can commiserate re the pinched nerve. Darn it all - so sorry you're suffering. Hope you enjoy your wine, the stew and feel better soon! Cyber hugs coming your way.

[Lorraine]

You know me and pasta, especially of the hot melty cheese kind. You are killing me here with the oh so decadent addition of the Béchamel!

[June]

We love our sauces around here ...and I wonder why I'm blowing up like a balloon???? Ha.

[Shaun]

Now is'nt that a good idea...and a break from the usual canneloni or lasagne, one for the favourites list for sure.

[June]

We really enjoy the combination of a good meat sauce and bechamel. I don't think there's any way to mess it up and the ravioli works perfectly.