Ravioli are another great vehicle for using leftovers. If you make your own pasta dough, great. If not, it’s no secret that you can purchase wonton skins from the refrigerated section of your market and use them for ravioli. You can also purchase freshly made pasta sheets from many gourmet stores and Italian markets. Use a sharp knife or pizza cutter to cut them into 3- or 4-inch squares. You can also make different shapes by cutting round ravioli using a 3- or 4-inch glass or biscuit-cutter, or by folding wonton skins diagonally into half-moon shaped dumplings called agnolotti.
To make ravioli, simply lay a square of pasta on a flat surface in front of you and brush the edges with egg yolk whisked together with 1 or 2 tablespoons of water. Put teaspoon-size portions of cooled filling in the center of the pasta square, top with another pasta square, and press the edges together by hand or seal them with a fork, leaving a small gap open. Gently squeeze each raviolo between the palms of your hands to expel any trapped air, then seal the gap closed.
Fresh ravioli can be refrigerated for up to 3 days, covered with plastic wrap. You can also freeze them for several months: Lay them in a single layer on a baking sheet that’s been dusted with cornmeal and place in the freezer. When the ravioli are hard, after a few hours, transfer them to a bag, seal it, and keep in the freezer. When ready to cook, bring 2 quarts water to a gentle boil in a large pot, add 2 tablespoons salt and the ravioli, and cook until they rise to the surface. Use a slotted spoon to remove them from the water without breaking them.
Ideal for leftovers from: Braised Beef Cheeks, Florentine Pot Roast with Red Wine, Mushrooms, and Tomatoes.