Bacon and spinach raviolis with roasted cherry tomatoes and cream sauce.

Save yourself the headache, use lasagna sheets (cook 3/4 way through, just before al dente) instead of ravioli pastas and roll them with your filling as you would with sushi. 

Cut cherry tomatoes in half, place in a lasagna dish and sprinkle with salt, pepper and oregano then pop them into a hot oven to roast while you prepare the filling.

In  a frying pan cook onions, mushrooms, parsley and bacon. Lower heat then add cream and a touch of parmesan, nutmeg, salt & pepper. Toss in the spinach, mix and let cool. Strain the filling and reserve the liquid.

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Take the tomatoes out of the oven and smash with a fork. Sprinkle a little sugar over them if needed.

Lay a few lasagna sheets on a clean cutting board and place a tablespoon of the filling along the one side of each pasta then roll up. Sit the “raviolis” on top of the tomatoes then add the remainder of the filling on top of the rolls. Cover with the reserved cream and sprinkle a little parmesan and mozzarella then place in a hot oven for about 20 minutes.