Ravioli Casserole

Ingredients

• 400 g flour
• 4 eggs
• 1 tsp Olive oil
• Salt
• 500 g mixed ground meat
• 1 egg
• 1 Shallot
• 1 tbsp freshly chopped parsley
• Pepper (freshly ground)
• 1 bunch fresh basil
• 2 Garlic cloves
• 3 tbsp pine nuts
• 80 ml olive oil
• 40 g freshly grated Parmesan
• 2 shallots
• 1 Garlic clove
• 2 tbsp olive oil
• 500 g canned diced tomatoes
• 250 g mozzarella
• 4 tbsp basil (for garnish)

Instructions

1. 1.

   Knead the flour, eggs and olive oil with 1 tsp salt into a smooth dough. Add water or extra flour if needed. Shape the dough into a ball, cover and let rest for about 30 minutes. For the filling, combine the ground meat and egg in a bowl. Peel and finely chop the shallot, then mix it with parsley into the meat mixture. Season with salt and pepper. Knead the dough again and roll it out on a lightly floured surface or using a pasta machine to a thickness of about 1‑2 mm. Cut the dough into squares roughly 3 cm apart, placing 1–2 tsp of filling in each square. Cover with more dough, press firmly around the filling, and cut into ravioli shapes with a pastry cutter. Boil the ravioli in salted water for 4–5 minutes. For the pesto, wash the basil leaves, pat dry, peel and roughly chop the garlic. Toast the pine nuts in a dry pan over medium heat until golden brown, then cool. Blend all pesto ingredients together in a food processor with Parmesan, adding olive oil gradually until a creamy sauce forms. Season with salt. Use a slotted spoon to transfer the ravioli, rinse briefly under cold water and drain well. For the tomato sauce, sauté peeled shallots and garlic in hot olive oil until translucent. Add diced tomatoes and simmer uncovered for about 15 minutes, seasoning with salt and pepper. Preheat the oven to 200 °C (O/B). Drain mozzarella and slice. Brush the bottom of a baking dish with pesto, layer ravioli like roof tiles, pour tomato sauce over them, top with mozzarella slices, and bake for 15–20 minutes until golden. Garnish with basil leaves before serving.