Updated Thursday, February 14th, 2008
Total Time: 50
Yield: 1 dozen large ravioli (3 dozen using wonton wrappers)
This recipe for pot roast ravioli 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.
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 6x6-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.
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.
In this issue: Summer Off the Beaten Path
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