Jenine C. Ouillette/Special to the Eagle

Chef Elaina La Grotta

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La Grotta’s, 317 N. Collier Blvd., Marco Island. Phone: 394-1700

Q: What is your favorite kitchen gizmo — the one you reach for most of the time?

A: My little ravioli cutter. We make our ravioli here in the restaurant — it’s one of our most popular items. Sometimes I feel like that’s all I make. The ravioli fillings change every week. I make seafood, meat and cheese, whole wheat with cheese and whole wheat with roasted red pepper. But actually I’m famous for my lasagna. I do a meat or veggie, but it’s not traditional lasagna because I make it with my special Bolognese sauce that I also use for my rigatoni Bolognese. It’s layered with cheeses and my unique add-ons.

Here’s the recipe:

For basic lasagna cook enough to make three layers of your favorite brand of lasagna noodles al dente and immediately transfer to a bowl filled with ice cubes and water to stop the cooking process then drain and gently spread noodles out on a sheet pan. Prepare your favorite Bolognese sauce with chopped celery, onion and carrots sautéed in olive oil. Add ground meat, then canned diced tomatoes and white wine and simmer. Cover bottom of casserole with a few tablespoons of sauce and layer noodles, mozzarella and parmesan, and bechamel sauce (white sauce with grated Parmesan cheese). Repeat layers and top final layer with grated Parmesan. Bake in 350 degree oven until bubbling and cheese is golden brown. To blend the flavors, let stand 15 minute. Cut in squares to serve.

Where to buy it:

When I opened the restaurant I looked all over for months and used a cookie cutter, then I found a nice heavy stainless steel one at Bed, Bath and Beyond on Pine Ridge and Airport roads or online at www.sharpknives.com.