Leftovers are a wonderful time saver because the ingredients are cooked and ready. The trick is to create something new so you're not having the same meal again. Today I’m making chili ravioli. I thought of this recipe based on a popular restaurant here in Ohio, Skyline Chili, where they serve chili over pasta. The raviolis are cooked and then tossed in a cheese sauce with a hint of mustard. I hope you enjoy and thanks for visiting!
- 2 Cups Flour
- 2 Eggs
- 2 Tablespoons Olive Oil
- 2 Tablespoons Water
- Chili leftover
- 2 TB Flour
- 2 TB Butter
- 1 Cup Milk
- 2 Cup Cheddar cheese
- 1 TB Yellow mustard
- 4 Green onions
- 1 T Salt
- 1 Cup Pasta water
Pasta Dough Recipe:
- Mound the flour on the counter and then creating a well (my daughter calls it a volcano, whichever, maybe wel-cano).
- Crack eggs into the well, then add the olive oil and water.
- With a fork mix the liquids and start incorporating some of the flour. Try to do a little at a time so that it doesn't mix too fast, which can cause it to turn into a lump of dry, hard dough. And make sure you get the dough that's starting to stick to the counter. Mix until it comes together into a ball, and does not stick to your hands.
- Knead the dough, adding flour to the surface as needed, for a few minutes. Place in a bowl and cover with the 1 TB of olive oil. Cover the bowl with plastic wrap and let sit for an hour (at least half an hour).
- Take the dough from the bowl where it's been resting and break it into four separate pieces. Let's make ravioli!
Making the Ravioli
- Flour your work surface liberally to make sure that the dough doesn't stick. We're going to be adding a lot of flour because the worst thing you could do is have your ravioli stick to the countertop.
- To roll out the dough, rub flour over your rolling pin so it doesn't stick to the dough. Roll the dough into a square. Flour the dough, flip it over, then flour the top of the dough. Roll the square out, pressing from the inside out. Continue to flour and flip until the dough is paper thin, stopping before it begins to tear.
- Once you have your dough ready. Cut in half. One half will be the bottom and one will be the top.
- On the bottom sheet, spoon about a tablespoon of chili in a row, at least an inch from the edge, and space the mounds at least an inch apart.
- To seal the ravioli, brush water on the bottom piece of pasta, around the filing. Cover the bottom sheet of ravioli and filling with the top piece of pasta. Take a ravioli cutter and roll on the pasta between the mounds of filling. This should be enough to seal, but you can always press the two pasta sheets together with your fingers.
- Take all the completed ravioli and place on a floured cookie sheet.
- To cook. Drop a dozen at a time so you don't over crowd them. They will cook within 4 minutes.
- Remove with a slotted spoon to a bowl with a little butter and cook the rest.
Making the cheese sauce
- Add butter to a large pan over medium heat. Once the butter is melted, sprinkle in your flour and mix to combine. Add the milk and mix until smooth. It should thicken and begin to bubble. Add yellow mustard and cheese, as well as half the salt, mix to combine.
- Add ravioli and 1/2 cup of the pasta water to the cheese sauce. Cook to heat the ravioli.
- Taste and add salt as needed. If the sauce is too thick, add a little more pasta water to thin.
- Serve with a sprinkling of chives over the ravioli