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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?

Thanks!

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  1. stuffed mushrooms sound wonderful and easy.

    1 Reply
    1. re: appycamper

      Good call -- that might be especially good with the chestnut mixture. Maybe I'll save it and get some more mushrooms tomorrow.

      1. re: MMRuth

        You've reignited my crepe craving! Unfortunately, I've no nonstick pan and am terrible at making them with the pans I have. I'll try it at somebody else's house.

      2. Love your filling combos!
        I'd go puff pastry filling, rolled crescent filling and/or def. with eggs; even baked eggs.

        1 Reply
        1. re: HillJ

          Thanks! I started with the pumpkin, since I had opened a can and needed to use the leftovers, and then went overboard by putting whatever I had around in the food processor. And I think baked eggs with the rabe-ricotta just might be my dinner tonight...

        2. 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. ;)

          2 Replies
          1. re: Whats_For_Dinner

            Oh, Whats for Dinner, you are too cute....."I envy you your leftover stuffings".. LOL
            You also have a great imagination with your suggestion....Oh, no, now... I wish I had those leftovers, so I could use some of your suggestions....LOL

            1. re: heylids

              Heh, thanks! I'm a huge stuffing fan... I get a little overexcited sometimes, maybe. ;)

              Makes me want to run to the store for a squash to stuff and something to stuff it with. If only there were a nearby grocery store open at 1:30 am...

          2. 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.