WHAT TO DO WITH LEFTOVER RAVIOLI RECIPES

Steps:

• Take leftovers from recipe #30505 and recipe #239635, put in saucepan and simmer until thickens and becomes a sauce. Taste for seasoning.
• If you want to make it from scratch:.
• For the mushrooms.
• In a skillet, render the sliced bacon. Remove cooked bacon from pan and drain on paper towels, leaving rendered fat in the pan. Add the mushrooms, garlic and shallots to the same pan and cook about 3-4 minutes. Remove from heat to cool.
• For the tomatoes.
• Pour oil into 13x9x2-inch ceramic baking dish. Add tomatoes, turn to coat with oil.
• Sprinkle with salt and pepper.
• Top with parsley and cheese.
• Preheat oven to 400.
• Bake tomatoes just until plump and shiny but not split, about 10 minutes.
• Preheat broiler.
• Broil until tomatoes begin to split and cheese begins to color, about 2 minutes.
• Place mushroom and tomato into a saucepan and simmer until it thickens into a sauce and tomatoes have broken down.
• For the dish.
• Bring a pot of water to a boil and cook ravioli until al dente.
• put ravioli in a baking dish and toss with sauce. Cover with slices of mozzarella and some parmesan if desired. Bake until cheese is bubbling.

Steps:

• Preheat oven to 350ºF. Whisk eggs with pinches of salt, freshly ground pepper, and Italian seasoning. Stir in leftover pasta and Parmesan. Melt butter or heat oil in a nonstick pan. Pour in egg mixture. Cook on the stove until cooked around the edges, then bake for 18–20 minutes until done. Place the pan under the broiler for 1–2 minutes until the top is golden brown. Run a knife along the edge of the pan to release and slide onto a cutting board. Serve warm or at room temperature. Note: The thickness of the frittata will depend on the size of your pan. I use a 10- or 12-inch pan.