WEEKDAYS 1e|12c|p

Leftover Meat 'n' Potato Ravioli

Mario Batali
Servings: 4 to 6
45 to 60 min

Leftover meat from dinner? Don't toss it away - toss it into some raviolis!

  • Ingredients
  • step-by-step directions
Leftover Meat 'n' Potato Ravioli
  • 1 pound fresh pasta sheets (store-bought)
  • 2 cups leftover potato salad
  • 2 cups leftover pulled pork
  • 1/2 cup Parmigiano-Reggiano (freshly grated, divided, plus more)
  • 1/2 teaspoon freshly grated nutmeg
  • 1/4 cup scallions (thinly sliced, white and green parts separated, to garnish)
  • 2 tablespoons extra-virgin olive oil (plus more as needed)
  • 1/4 cup butter
  • 1/2 cup leftover peas
  • kosher salt and freshly ground black pepper (to taste)
  • In a large bowl, add the potato salad. With a potato masher, mash potatoes well. Add the pulled pork, half of the Parmigiano-Reggiano, freshly grated nutmeg, the white parts of the scallions, Extra-Virgin Olive Oil, and salt and pepper to taste. Stir to combine.
  • With a round cookie cutter, cut the fresh pasta sheets into 1 1/2-inch circles. Lightly dampen the edges with water. Place some of the leftover meat and potato mixture on each circle and place another circle on top. Continue filling and shaping until all the pasta and filling are used.
  • Cover and refrigerate until needed or place on baking sheets between layers of dishtowels and freeze overnight. The next day, place in freezer bags and store up to 1 week.
  • Bring 6 quarts of water to a boil and add 2 tablespoons of salt. Cook the ravioli in the boiling water until tender, 2 to 3 minutes Drain the ravioli.
  • Meanwhile, in a large sauté pan over medium heat, add the butter and green scallions and let melt. Continue to cook until the milk solids begin to toast and turn golden brown. Add the cooked ravioli, leftover peas and 4 tablespoons of pasta water to the pan with the brown butter. Toss gently over high heat for 1 minute. Finish with the rest of the freshly grated Parmigiano-Reggiano and scallions (or leftover herb of choice). Divide evenly among eight warmed dinner plates. Grate more Parmigiano-Reggiano over each plate and serve immediately.
  • Helpful Tip: use leftover mashed potatoes and roasted chicken! This is a great recipe for your leftover Thanksgiving turkey!
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