Lasagna! beats ravioli

I used the same combo of kale pasta and squash/ricotta in a lasagna yesterday rather than ravioli and it reached its full potential in flavor and balance. I made a curried tomato sauce with 8 skinned tomatoes and one onion to add along with ricotta and kale between pasta layers. I rolled out the remaining pasta and had fun cutting the pieces to fit the baking container rather than in the pre-cut boxed strips. I added a layer of mozzarella to the top with the last of the sauce and some parmesan cheese. After 30 minutes in the oven at 350F, it was warm, melty, and filling.

An indulgent meal to have once in awhile


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