What to do with leftover ravioli fillings?
Last night, I made ravioli using three different fillings: Pureed blanched broccoli rabe with ricotta, parmesan and lemon zest; canned pumpkin with ricotta, shallot and lemon zest; and roasted chestnut, mushroom, carrot, parsley and breadcrumbs (yes, it did taste like stuffing). Only the chestnut filling contained an egg.
The ravioli were delicious, especially the rabe ones. I have a ton of leftover filling and don't want to roll out much more pasta dough, though. I was thinking of making miniature lasagnas or other baked pasta dish with the remainders and some boxed pasta.
Do y'all have any other suggestions, or just any recommendations for how a baked pasta with each mixture would work? Also, if I baked the chestnut filling in something, would the egg cook completely and give the whole thing a strange texture?
This part is the most fun! This is where you get to go to the grocery store and say to yourself "Okay, what can I stuff?"
Chicken is universally stuffable, though I'd lean towards the rabe or the chestnut.
The rabe would be awesome in a calzone, or tossed with any kind of pasta.
The pumpkin -- OMG. I would be SO tempted to stir that into a risotto! (otherwise plain, maybe with some sage or thyme... mmm!)
The chestnut, if it were mine, i'd either stuff a meat with it, or mushrooms, like appycamper suggested... Or! Maybe saute up a bit of bacon (or a little bit of sausage meat, maybe), cook some wild rice, combine it all and stuff an acorn squash with it.
My mouth is watering just thinking about it! I envy you your leftover stuffings. ;)
Serve any of that with polenta. You can also "loosen" it with some pasta water and serve it with fetticine or tagitelle, or your choice of pasta.