Chef Joyce's Ravioli Lasagna and Pancetta Sauce — Cookery

Ingredients

• 2 tablespoons olive oil
• 4 ounces pancetta, finely diced
• 1 cups mushrooms
• 1 rib celery, finely diced
• 1 small onion, finely diced (about 1 cup)
• 1 sprig fresh rosemary, picked and chopped finely
• 2-3 sprigs fresh thyme, (can put in sauce whole and remove after)
• 2 sprigs fresh oregano, picked and chopped finely
• 6 large garlic cloves, minced finely
• 1 teaspoon kosher salt
• 1/2 tsp freshly ground pepper
• 1 cup white wine
• 1 796ml can crushed tomatoes, preferably San Marzan
• 1 ⅓ lb ricotta ravioli (600 g) cooked and cooled
• 2 1/2 cups Pancetta and Mushroom sauce
• 1 cup shredded mozzarella
• 1 cup shredded medium cheddar
• 3/4 cup grated parmesan