Leftover Raviolis

Pizza night leftovers? No problem! I created a hearty favorite with the leftovers from our Ooni game night pizza. Homemade dough is easier than you might think. Garlic-herbed ricotta, spinach, and sausage came in clutch for this dish.

​Summary

Serving Size: 2 people

​Prep time: 40 minutes

Rest time: 60 minutes

Cook time: 12 minutes

Total time: 1 hour, 52 minutes

EQUIPMENT:

• Roller. To roll out the dough (can always use a wine bottle if you don't have one handy)

• Dough/Ravioli cutter. I don't have one so I actually used the mouth of a beer glass to create the circles in the dough.

• Fork (optional). To crimp the edges of the assembled ravioli together.

​DOUGH Ingredients:

• 3 cups of flour

• 4 eggs

• 1 tsp. salt

• 1 tbsp. olive oil

• water (as needed)

FILLING Ingredients:

• 1/3 lb. cooked ground sausage

• 16 oz ricotta cheese (approx. 1 and 3/4 cups)

• 1/3 cup shredded parmesan cheese

• 16 oz baby spinach (stems removed)

• 2 tsp. olive oil

• 1 tsp. lemon juice

• 2 tsp. Derek Wolf's Garlic Herb seasoning by Spiceology

SAUCE Ingredients:

• Use your favorite sauce. This was a weekday meal for our family so we used store bought marinara and mixed in a bit of cream and then garnished everything with some basil from our backyard. I cut the basil into strips using scissors.

DOUGH Instructions:

1. In a large bowl or on a clean counter, add the flour forming a mound. Use your hand or a spoon to create a well in the middle. Add the eggs, salt, and olive oil to the center of the mound.

2. Beat the egg with a fork like you're making scrambled eggs. Slowly stir in the flour little by little to the center with the egg mixture.

3. Knead the dough together with your hands to incorporate all the ingredients together. Create a smooth ball with the dough that should have slight moisture to it. If the dough becomes dry, at a little bit of water to it and knead it some more. If the dough is too sticky, add flour slowly until the dough is smooth and easily stretches.

4. Cut the dough in half so you have 2 balls. Sprinkle a small amount of flour on top of each ball of dough and wrap each tightly in plastic wrap. Let them rest in the fridge for 60 minutes. Make sure to allow the dough some time to return to room temp. (~30 minutes) before rolling it out and adding the filling.

FILLING Instructions:

1. Remove the stems from the baby spinach. I find the stems tend to break through the dough.

2. Add the ricotta cheese, olive oil, lemon juice, and garlic herb seasoning to a small bowl and stir until combined.

3. Mix in the spinach, parmesan, and cooked sausage. Set aside until ready to assemble raviolis.

RAVIOLI Assembly:

1. Place the dough on a clean counter and use a roller to roll each out into 2 large sheets.

2. On one sheet of dough, use the mouth of a beer glass to press into the dough and to create as many ravioli circles as you can. If you need more raviolis, you can knead the excess dough back into a ball and roll it out into another sheet.

3. Place the spinach, sausage, ricotta mixture in the center of each circle. Do not overfill and make sure to leave room around the edges to create the seal for your ravioli.

4. Place the other sheet of pasta over the one with the filling. Using the mouth of the beer glass, press it into the dough over the filling and aligning with the circle on the bottom pasta sheet. Don't worry, you don't have to be exact. If you left enough space around the edges, you will have plenty of room for error.

5. Remove the excess dough so that you have just the raviolis in front of you. Push down on the edges of the ravioli with your fingers to create a seal and then use a fork to further create a seal by crimping the edges all around. This will also provide some decoration. If the dough is not creating a tight seal, put a some water on your fingers and slide it over the top edges of the bottom ravioli and then repeat the steps above for creating the seal.

COOK Instructions:

1. Bring some salted water to a boil.

2. Add in some olive oil or butter to help prevent the raviolis from sticking together during the boil.

3. Add the raviolis and cook for 3 minutes.

4. Once done, drain the water and run the raviolis under cold water to stop the cooking process.

5. Mix the raviolis into the sauce of your choice and add any desired garnishes.

Let's Eat!