Giant Pot Roast RavioliPhoto Credit : Madeline Polss
This recipe for homemade pot roast ravioli from Courtney Hunter of Jamestown, Rhode Island, is an economical and delicious use for leftovers. Pot roast lovers might find they like this version of an old classic even better than the original.
Leftover veggies and pot roast
2 tablespoons unsalted butter
1 pound fresh mushrooms, roughly sliced
2 tablespoons olive oil
Pasta Dough (substitute store-bought dough or egg roll or wonton wrappers)
Kosher or sea salt
Remove cooked vegetables from pot (discard bay leaves) and chop roughly. Shred beef with your hands. Combine vegetables and beef in a bowl and set aside. Using a fine sieve, strain leftover sauce from pot into a second bowl. Add any remaining solids from sauce to vegetables and beef. (Meat-and-vegetable mix should now have a dry, hashlike consistency.) Gently heat leftover sauce over medium-low setting. Whisk in butter. In a medium sauté pan over high heat, cook mushrooms in olive oil. Add to sauce.
Cut your Pasta Dough into 6×6-inch squares and spread them around a board. Using your hands, make a small ball (about 3 tablespoons) of meat-and-vegetable mix and place it in the center of a pasta square. (If you’re using wonton wrappers, make it 1 tablespoon.)
Repeat with remaining squares. Dab a small amount of water along outside edges of each square and fold in half, creating a triangle. Seal edges well.
Drop finished ravioli into boiling salted water and cook 6 to 8 minutes (3 if you’re using wontons).
Using a slotted spoon, transfer cooked ravioli to warm sauce, and toss gently to coat. Serve immediately.
8 large eggs
2 large egg yolks
1/2 teaspoon olive oil
1/2 teaspoon kosher or sea salt
4 cups flour, plus extra for dusting
In a small bowl, combine eggs, yolks, oil, and salt, and set aside. Place flour into the bowl of a food processor fitted with a metal blade. With the motor on, add egg mixture; then pulse just until a stiff dough forms. Scrape dough onto floured surface and knead until dough is shiny and elastic. (Use more flour if necessary.)
Cover dough with plastic wrap or a kitchen towel and let rest at least 20 minutes. Cut dough into 4 pieces. Using a pasta machine or by hand, roll out to 1/16-inch thickness, and set aside.