Mushroom and Prosciutto Lasagnoli

with Tomato Sugo and Zucchini Salad

1 tbs olive oil

20g butter

2 tsp plain flour

60ml (¼ cup) milk

2 tsp balsamic vinegar

large saucepan

vegetable peeler

box grater

medium deep frypan

1L (4 cup) baking dish

Bring a large saucepan of salted water to the boil for the ravioli. Crush or finely chop the garlic. Finely chop the carrot. Peel the zucchini into ribbons with a vegetable peeler. Coarsely grate the parmesan. Preheat the grill to high.

Heat 2 tsp olive oil in a medium deep frypan over medium-high heat. Cook the carrot, stirring, for 4-5 mins until soft. Add the garlic and tomato paste and cook, stirring, for 1 min or until fragrant. Stir in the umami seasoning and 250ml (1 cup) water. Bring to a simmer. Reduce the heat to medium and cook for 2-3 mins until slightly reduced. Remove the pan from the heat.

Cook the ravioli in the pan of boiling water for 3 mins or until al dente. Drain. Melt 20g butter in the pan over medium heat. Add 2 tsp flour and cook, stirring, for 2 mins or until golden. Gradually add 60ml (¼ cup) milk and 60ml (¼ cup) water, stirring constantly to prevent lumps forming (see Kitchen 101). Bring to a simmer. Cook, stirring, for 2 mins or until thickened.

Add the ravioli to the tomato sugo and gently toss to coat (handle the ravioli with care to ensure they don't break up or burst open). Taste, then season with salt and pepper. Put the ravioli mixture in a 1L (4 cup) baking dish, pour over the bechamel and scatter with the parmesan. Grill for 5-7 mins until the cheese is golden and melted.

Meanwhile, put the zucchini, sunflower seeds, 2 tsp balsamic vinegar and 2 tsp olive oil in a bowl, season with salt and pepper and toss to combine. Serve the lasagnoli at the table with the zucchini salad for everyone to help themselves. Enjoy!

The trick to silky smooth sauce is to add the milk gradually while stirring continuously. Add a little milk, stir until smooth, then add a little more until fully combined.