Wrong flash lasagne

Name: Wrong flash lasagne
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 320 g Pasta sauce (Napoli); 25 g red pesto; 50 g Whipped cream; 125 g Ricotta cheese; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 50 g Parmesan cheese; 8 Stem(s) Basil; 2 packs (250 g each) Ravioli (e.g. filled with tomato and mozzarella; refrigerated shelf); 4 discs Parma ham

AUTHOR
Arlie Wyatt

DIFFICULTY
very easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

320 g Pasta sauce (Napoli)
25 g red pesto
50 g Whipped cream
125 g Ricotta cheese
7-10 Tbsp Salt
7-10 Tbsp Pepper
50 g Parmesan cheese
8 Stem(s) Basil
2 packs (250 g each) Ravioli (e.g. filled with tomato and mozzarella; refrigerated shelf)
4 discs Parma ham

Directions

1
Mix pasta sauce with pesto and cream. Stir ricotta until smooth, season with salt and pepper. Coarsely grate parmesan and stir 25 g into the ricotta. Wash the basil, shake dry, pluck the leaves from the stalks and put something aside for garnishing
2
Put in a cool place for about 2 hours. Whip the cream until stiff. Gradually add the sugar. Remove the cake from the edge of the springform pan. Dust the surface evenly with cocoa. Pour the cream into a piping bag with a star-shaped spout and decorate the cake with cream tuffs.
3
Sprinkle casserole with the remaining Parmesan cheese and bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for approx. 25 minutes. Remove from the oven and garnish with the basil set aside