Bring to boiling a big pot of Salty water (8 grams x liter).
In another pot, pour the sauce.
When the water is ready, put the ravioli in the water. Turn to maximum the heat under the sauce. Add to the sauce 1/3 of ladle of boiling salty water to clean the container. Let cook the ravioli for 2 min and strain into the
sauce, cook for 2 min until you get a creamy
consistence.
Plating the pasta and finish with bread crumb.
Buon Appetito
Leonardo
LASAGNA
Cook the lasagna at 180°C for 30-35 min, depend
on the oven but should boiling on the edge of the tray
and have a gold-brown colour the crust.
Let rest the lasagna for around 20 min out of the
oven. This will make the lasagna set and don’t fall
apart.
If you prefer more hot put for extra 5 min in 180C
oven, after rest time.
Both dishes have a shelf life of 48hours from purchasing.
Both dishes are suitable for freezing.
Defrost overnight in the fridge before cooking.
Buon Appetito
Leonardo
