I decided to throw this recipe together because I wanted to find a way to use the left over pot roast and make it taste like something completely different. I love getting a few dinners out of one meal. Another great thing to do with left over pot roast? Shredded beef tacos! Either hard or soft, and some great garnishes are a cabbage slaw and pickled radishes.
I can't figure out how to add a video right onto here so I put it on my facebook page. If your not my facebook friend add me, I'm very nice haha and if you are already my friend just look for the video with the title "how to make ravioli" on the video page of my profile. Ravioli is a thing that's taught much easier through video then writing. Here's the link http://www.facebook.com/home.php?#/video/video.php?v=147598006332
Ingredients:
1-2 pieces of left over pot roast, shredded
3 tbs. pot roast gravy
1 cups ricotta cheese
1/4 cup grated parmesan (plus more for top of pasta)
1/4 cup grated pecorino romano
1/2 lemon, zest and juice
1 tsp. thyme
1 tsp. rosemary
1 tsp. cumin
a triple batch of pasta dough (look at homemade pasta entry in my blog for this recipe but triple the ingredients)
1 egg
jar of alfredo sauce
Directions:
1. Combine pot roast, gravy, cheeses, lemon, herbs and spices in a bowl. Set aside. (for the cheeses, these are just the three I had. You only really need the ricotta but the blend of cheeses creates a slightly more complex flavor. If you have italian cheese like mozzarella, fontina, or gruyere feel free to add or substitute those.)
2. Roll out the pasta dough like other recipe, trying to get it nice and thin. When rolling out you want the pasta to have about a 2-3 inch width in a long sheet.
3. time to make the egg wash. This is basically culinary glue. Crack an egg in a bowl and whisk with one tablespoon of water. You'll apply this to seal the ravioli.
4. Take a small amount of the filling (about a teaspoon, too much and pasta will explode when cooking) and place it on one side of the dough. remember your going to fold the dough in half length wise to form ravioli so place filling in the middle of one half. space filling about a half inch from the outer sides and about 1 inch away from eachother.
5. Using egg wash, brush down filling side of dough on the outer edge and down the middle of the dough. Then use egg wash in between filling.
6. Fold over dough and press shut around filling. It's really important to get the air out from around the filling or the dough will explode while coooking. And don't get any filling into the seal of the edges either for the same reason.
7. Using a pizza cutter or sharp knife, separate ravioli from each other. Using a fork, crimp edges shut. this makes it look nice and provides a better seal.
8. Repeat this process for the rest of the sheets of dough. To make this faster go ahead and work like a production line. First roll out all the dough, then do all the filling, then all the egg wash, then all the sealing.
9. If you want to store these go ahead! They'll last for a week in the fridge in a plastic bag and if you want to freeze it, lay them out flat on a sheet pan and let them freeze. then when rock hard put in a bag, they should last up to a month.
10. When your ready to cook them heat some water to boiling, salt, and cook ravioli for 4-5 minutes. In a separate pan, heat up alfredo sauce at a low simmer. When ravioli are done, strain and put into sauce and allow to cook for another minute or 2.
11. Serve with garlic bread and chopped chives or parsley to garnish.
For my dinner I decided to saute some shrimp and boil some broccoli to serve with it. Throw broccoli into boiling pasta pot. Broccoli will take about 2 minutes. Saute the shrimp 1 minute per side then Pour sauce into shrimp pan. Add broccoli and ravioli when done and cook together for 1 to 2 minutes. Then plate, grate on some extra parmesan cheese and your ready to eat.
May the Food be with you!
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