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RAVIOLI = LASAGNA Is this possible?

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There is an ongoing battle going on here between the purists who insist on making their own ravioli dough and the avante garde who say it is possible to take any ravioli recipe and streamline it, layering the filling between lasagna sheets.

What do you all think? Sounds tempting for Swiss Chard and Pumpkin.

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  1. Why not? That's the joy of pasta - you can't really go wrong, can you?

    1. My grandmother made spinach ravioli, then layered them in a large earthenware crock with cheese and tomato sauce, then baked that.

      I don't have her recipe, but I have never tasted any ravioli OR lasagna that was as good as hers.

      BB

      1. I don't see a problem, but at this point you would have lasagne, not ravioli, right? So what is the battle?

        1. I'm sorry, I don't get it -- ravioli and lasagne are made from the same fresh pasta dough, at least in my house. If you take the ravioli filling and put it between sheets of fresh pasta, you have a weird kind of lasagne. If you take what was going to be layered in the lasagne and wrap it up in closed pillows of pasta, you have ravioli.

          2 Replies
          1. re: Das Ubergeek

            It is not the definition of "lasagna" or "ravioli" that is in dispute. The question is whether you can take ravioli fillings, such as pumpkin, Swiss Chard, or another recipe, and layer the filling between leaves of pasta dough. Easier for some folks to prepare, cook, and serve.

            1. re: Fleur

              Oh! I completely misunderstood... your equals sign led me astray!

              Of course you can do any of the above between layers of pasta dough. The only thing you'll have to do is make sure there's enough moisture so that the pasta stays moist and doesn't crack.

          2. it's two different products..... but if you want actual ravioli, you have to use fresh pasta dough, no way around it. not that hard, but necissary. if you use lasagna, it's lasagna, not ravioli. nothing wrong with it, just different.