Giant Pot Roast Ravioli


Leftover veggies and pot roast
2 tablespoons unsalted butter
1 pound fresh mushrooms, roughly sliced
2 tablespoons olive oil
Pasta Dough (substitute store-bought dough or egg roll or wonton wrappers)
Kosher or sea salt


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 saute 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.

Pasta Dough


1 dozen large ravioli (3 dozen using wonton wrappers)

Preparation Time

50 Minutes

Total Time

70 Minutes

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