Thanksgiving Leftover Ravioli
Looking for a fun and creative way to use up Thanksgiving leftovers? Try turning them into ravioli! If you are like me, you want an easy dinner or lunch the next day after spending the entire day in the kitchen preparing a Thanksgiving feast.
This recipe is more of a technique with countless variations! Instead of stuffing and turkey you could try:
- Sweet potato casserole
- Stuffing and greenbean casserole
- Turkey and cranberry sauce
- Leftover pumpkin pie then tossed in brown butter
- Etc.
You could make a fancy shape out of the ravioli or make a dough with pumpkin. I like using a simple shape and dough to keep the whole process simple and fuss free.
This recipe makes 4-5 dozen ravioli.
(adsbygoogle = window.adsbygoogle || []).push({});A fun and creative way to use Thanksgiving leftovers with turkey, stuffing and cranberry.
- 200 g Pasta flour
- 200 g Semola (semola di gran duro rimacinata)
- 4 Eggs
- 2 cup Turkey (diced)
- 2 cup Stuffing
- 4 cup Turkey gravy
- Make the filling
In a bowl mix together the turkey and stuffing.
- Make the pasta dough
Using a large bowl and forming the flour into a well, crack in the eggs and slowly bring together. If the dough seems dry add more water. Knead for around 10 minutes or until the dough is elastic and smooth. Cover and let rest in the fridge for 30 minutes.
Eggs are not all created equal and have different weights. Try to aim for 60% hydration for this dough. This means for 400 grams of flour aim for 240 grams of eggs. If your eggs are on the smaller size you can use water to bring it up to the 240 grams. - Roll out the dough
Once dough is rested cut into 4. Ensure to keep the pieces you are not working with covered so they do not dry out. Using a rolling pin or pasta sheeter roll each piece to the around 1mm. Dust with flour as needed to avoid the dough from sticking.
- Shaping the Ravioli
There are many ways to shape ravioli. You can you traditional pasta stamps, fold the dough onto itself or use a ravioli maker. The latter is my preferred method as it is quick, consistent and hassle free.
Measure out the sheet of dough to the length of the ravioli maker. Generously dust the ravioli maker with semolina flour and place the sheet of dough onto it, making sure to leave enough dough to fill the holes.
- Fill the ravioli
Lightly press in a ball of the stuffing mixture into each hole of the ravioli maker. Make sure not to overfill or the ravioli will not seal properly and pressing too hard will cause the dough to stick to the ravioli maker. Once all the ravioli are filled tap down on the ravioli maker to release any air bubbles that may have formed.
- Seal and Press the Ravioli
Lightly brush a small amount of water on the edges of the ravioli. Place the other half of pasta over the ravioli maker and press to seal. Roll a rolling pin along the ravioli to seal and press together. Peel the edges off and flip over releasing the ravioli.
- Dry the ravioli
It is always best to let the ravioli dry out for several minutes. This will help avoid them from sticking as well as improve the texture and make it easier to transfer to the water.
If you are not going to cook these right away you can freeze them. When you are ready to cook them do not thaw, just add to boiling water frozen.
- Heat up the gravy
While the ravioli are drying heat up turkey gravy in a saucepan. Whisk while it heats up to avoid clumping.
- Boil the ravioli
Place ravioli in a well salted pot of gently boiling water. If the water boils too hard it will break the ravioli. Cook for 3-5 minutes.
- Finish the ravioli
Remove the ravioli from the water and top with hot gravy and craisins.