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What to do with leftover ravioli fillings?

everybodyever Dec 16, 2009 08:03 AM

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?


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    appycamper RE: everybodyever Dec 16, 2009 08:21 AM

    stuffed mushrooms sound wonderful and easy.

    1 Reply
    1. re: appycamper
      everybodyever RE: appycamper Dec 16, 2009 05:39 PM

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

    2. MMRuth RE: everybodyever Dec 16, 2009 08:25 AM

      What about crepes?

      1 Reply
      1. re: MMRuth
        everybodyever RE: MMRuth Dec 16, 2009 05:41 PM

        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. h
        HillJ RE: everybodyever Dec 16, 2009 08:40 AM

        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
          everybodyever RE: HillJ Dec 16, 2009 05:44 PM

          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. w
          Whats_For_Dinner RE: everybodyever Dec 16, 2009 08:52 PM

          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
            heylids RE: Whats_For_Dinner Dec 16, 2009 09:31 PM

            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
              Whats_For_Dinner RE: heylids Dec 16, 2009 09:36 PM

              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. b
            Brandon Nelson RE: everybodyever Jan 12, 2010 09:52 AM

            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.

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