Ingredients :
- 15 ml (1 tbsp) olive oil
- 1 tray (227 g) finely chopped brown button mushrooms
- 1 finely chopped red onion
- 3 finely chopped garlic cloves
- 250 g thinly sliced chorizo
- 250 ml (1 cup) broccoli florets
- Salt and black pepper from mill
- 30 ml (2 tbsps) white wine
- 1 package Villa Ravioli ravioli
- Salt to taste
- 30 ml (2 tbsps) olive oil
- 750 ml (3 cups) of Neapolitan sauce
- 125 ml (1/2 cup) grated old cheddar
- 125 ml (1/2 cup) grated fresh parmesan
- 125 ml (1/2 cup) pitted and sliced black olives
- 125 ml (1/2 cup) chopped fresh parsley
- 500 ml (2 cups) grated mozzarella
- Salt and black pepper from mill
Preparation :
- In a pan of boiling salted water, cook pasta for 10 to 12 minutes. Rinse with cold water and oil lightly. Reserve.
- In a frying pan, brown the mushrooms, onions, garlic, broccoli florets and chorizo in oil for about 8 minutes. Add salt and pepper from the mill. Deglaze with white wine. Reserve in a bowl.
- Place the rack in the center of the oven. Preheat oven at 180° C (350° F).
- Grease a 20 cm (8-inch) gratin dish.
- Cover the bottom of the cooking dish with a little sauce, and sprinkle grated parmesan. Cover with a layer of ravioli. Repeat to obtain 3 layers of ravioli and sauce.
- Completely spread vegetables.
- Add the parsley.
- Sprinkle with old cheddar and mozzarella.
- Bake for 20 minutes. You can finish with the broiler to brown.
