Ricotta doesn’t need much to make bread or pita or chips or just about any form of bread better. Garnish with the remaining basil and serve. Read More Once you have your ravioli filled, you can freeze them for later or drop them into boiling water to cook. I was thinking of making miniature lasagnas or other baked pasta … Top your ravioli with tomato sauce or marinara, or try it with alfredo sauce or pesto. If you have a lot and aren't tired of Italian, ricotta gnocchi are basically this type of filling plus a bit of flour to bind. Use my recipe for Slow Cooker Rotisserie Chicken as a base for some of the ideas below. Your email address will not be published. Stir in the Ricotta cheese. 3 65 Super Easy Finger Foods to Make for Any Party From chips and dip to one-bite apps, finger foods are the perfect way to kick off a party. The round and square ones are smaller, so I place filling in the middle of one, spread egg wash on the edges, then top with another wonton wrapper. Dough: 1 cup semolina flour. Top your ravioli with tomato sauce or marinara, or try it with alfredo sauce or pesto. Leftover ravioli filling - good in a baked pasta? but two cans of crescent roll dough. Just drop in boiling water and wait until they float for one minute. That said I didn't want to do too much to crowd the ravioli. Drain. 4 Responses to “What to do with leftover ravioli filling?” Jen-Jen Says: May 27th, 2010 at 9:22 pm. Was thinking of using this in a baked ziti-ish something or other today. Fill with the filling then top with another crescent roll and crimp the edges, sealing tight. Unroll and place 1 crescent roll dough on a cookie sheet. To finish therefore, I simply sautéed the ravioli in brown butter and topped it with crispy sage.

If you’re looking for something special to do with the leftovers, try this leftover makeover for “fried” ravioli! Alex Lau Create a Simple Dip/Spread. Any ideas what I can do with the leftovers? Unroll and place 1 crescent roll dough on a cookie sheet. Keep it for ravioli filling! Or you can go for fried ravioli, especially for a fun appetizer. I usually use about 1/4 cup flour per tub (~15 oz) of ricotta. Top with parmesan. I decided, however, to make use of them in other ways instead of freezing them. Left over filling for pumpkin ravioli. Of course, you can freeze extra ravioli filling for future ravioli making, though I wouldn’t do this if you used any water-heavy vegetables in your filling. Pinch kosher salt. Transfer the ravioli to a large serving bowl. In a food processor, chop the leftover meatloaf into a coarse meal. Drain with spider tool and simmer in sauce until ready to serve. Primary Sidebar. Season with salt and pepper, to taste. Once you have your ravioli filled, you can freeze them for later or drop them into boiling water to cook. 2 large eggs. To finish therefore, I simply sautéed the ravioli in brown butter and topped it with crispy sage. I made pumpkin ravioli last night and ended up with way too much filling. For shaping and cutting the filled pasta, a ravioli mold and a scalloped pastry wheel are nice tools, but you’ll also do fine with a … My first idea was to … Name * Email * Website. Bake according to the crescent roll dough directions. I have a ton of leftover filling and don't want to roll out much more pasta dough, though. Preparation: Lay 1 Wonton skin on a lightly floured surface. I have a fair amount of leftover ravioli filling - ricotta, fontina, roasted mushrooms, along with a fair amount of spinach/parsley bechamel on which I served said ravioli. Mound 1 tablespoon of the filling in the center of the skin. Required fields are marked * Comment. After a couple of different recipes and misses (runny sauces, seized chocolate, etc. Or you can go for fried ravioli, especially for a fun appetizer.

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