Utilising leftovers.

Rummaging through the fridge today I found I still had a small piece of pasta dough and some leftover bolognese from my pappardelle the other night, fancying a light lunch I came up with a tasty idea. Ravioli.

Ingredients:

  • Leftover pasta dough approximately 100g
  • Roughly 100g bolognese
  • Handful basil leaves
  • A few chopped cherry tomatoes
  • 2 chopped chillis
  • Grated Parmesan to finish.

I rolled out the pasta twice on every setting with my pasta machine then put a tablespoon of the bolognese every 2 inches down the length of the sheet. Next I put a little egg round every bit of the filling to seal the raviolis, I folded the whole sheet over and pressed around every bit of filling squeezing all of the air out and sealing them at the same time. Using my pasta cutter I cut all of the pasta into squares and trimmed off any excess.

I plunged the raviolis into a pan of salted oiled water to cook for 5 minutes. While that cooked I gently pan fried the tomatoes, chilli and basil to make a small sauce, once both were cooked I plated immediately and finished with some extra virgin olive oil, Parmesan and a little basil. This was a superb lunch and a fantastic way to make use of a few small bits of leftovers.

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