by

Fresh Plin Ravioli

Fresh Plin Ravioli

I turned leftover potato salad into an easy and delicious ravioli filling. "Plin" is Italian for "pinch," which describes the way this ravioli is bundled up and pinched.

Ingredients: 2 servings

Pasta dough (Wonton skins)
Recipe ID: 2140040
Filling
Potato Salad (or mashed potatoes)
Recipe ID: 2168766
Olive oil
1 tablespoon
Sauce
*Tomato (1/2 can of tomatoes)
1
*Olive oil
1 tablespoon
*Garlic (grated)
1 clove
*Oregano, Basil
a small amount
*Salt, Pepper, Nutmeg
a small amount
Parmesan cheese
to taste

Steps

1. [Sauce] Peel the skin off the tomato and cut into chunks. Combine the * ingredients and microwave for 1 minute. Smash the tomatoes with a fork and it's done. You'll add the cheese right before eating.
2. [Filling] Remove the watery vegetables from the potato salad (Recipe ID: 2168766). Add the oil and then blend together with a blender to finish.
3. [Ravioli] Prepare the pasta dough. To learn how to make fresh pasta and various sauces, check out Recipe ID: 2140040.
4. Spread out the pasta dough (I kneaded matcha paste into the dough).
5. Cut the edges so they're straight and then top with the filling.
6. Cover the filling with the dough and tightly close any crevices.
7. Cut the dough on the other side, leaving some extra attached.
8. Fold under the edge nearest you and then cut both sides.
9. The ravioli is finished. The sauce will seep into the pockets.
10. Boil in a large amount of salted water.
11. Coat the pasta with the sauce, sprinkle with cheese, and enjoy.
12. Here's the cross-section. This chewy pasta filled with flavorful and moist mashed potatoes is delicious.

Story Behind this Recipe

I made this because I wanted to eat the leftover potato salad that I had. I had frozen tomatoes already peeled and chopped.