I had a fair bit of the Spinach and Ricotta filling from Sunday night's ravioli dish (which took about 3.5 hours from start to finish - including the "cheese").
So I made more pasta (it's like playdough for grown-ups) and made a quick "meaty" sauce by opening a can of lentils and mixing it with a bottle of tomato pasta sauce - I believe it was a Raguletto Venetian sauce.
I then layered this into a square ovenproof dish and topped with five slices (yes, that is a sh*tload of fat) of Tofutti Mozzarella "cheese" slices.
Bake for about 40 mins & finish off under the grill.
This stuff was so good, the omnivores at work were asking what it was!!!!
So I made more pasta (it's like playdough for grown-ups) and made a quick "meaty" sauce by opening a can of lentils and mixing it with a bottle of tomato pasta sauce - I believe it was a Raguletto Venetian sauce.
I then layered this into a square ovenproof dish and topped with five slices (yes, that is a sh*tload of fat) of Tofutti Mozzarella "cheese" slices.
Bake for about 40 mins & finish off under the grill.
This stuff was so good, the omnivores at work were asking what it was!!!!
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