⅓ bunch basil, leaves picked and torn (plus extra to serve)
Preheat oven to 200°C (180°C fan-forced). Grease a 22 x 17cm (5cm deep) baking dish well.
Heat the oil in a large, deep frying-pan over a MED-HIGH heat. Add onion and celery and cook, stirring often, for 4-5 minutes or until softened. Add mushrooms and continue cooking stirring often for a further 5 minutes. Add the wine, recipe base, tomato and water and stir to combine. Reduce heat and simmer gently for 10 minutes.
Cook ravioli in a saucepan of boiling, salted water according to packet instructions. Drain.
Place a quarter of the ravioli in a single layer over base of baking dish. Top with a quarter each of the ragu, cheese and basil. Repeat layering with remaining ravioli, ragu, cheese and basil. Ending with cheese, reserving remaining basil for serving.
Bake, uncovered, for 20- 30 minutes or until golden. Rest for 5 minutes. Season with cracked pepper and serve scattered with extra basil.
• If red wine is not available, simply substitute with water.
• For a truly gourmet ragu, use a variety of sliced mushrooms.
• This delicious ragu can be served as a pasta topping sauce.