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Entrees >  Leftovers >  Pasta >  Meatloaf Ravioli >

 

Meatloaf Ravioli

• 1 C leftover cooked meatloaf

• 1 container (5 oz.) ricotta cheese

• 1 pkg. (12 oz.) round eggroll/wonton wraps

• Tomato sauce

Place leftover cooked meatloaf in a food processor; chop until mixture resembles coarse meal. Stir in the ricotta cheese. Lay round eggroll/wonton wraps on a lightly floured surface; place one tablespoon of meat filling in the center of each wrap. Brush edges of wrap with water; place a second skin over the top. Press to remove excess air; crimp edges with the tines of a fork. Trim the wrap with a cookie cutter if necessary. Transfer to a paper towel to allow wrap to dry slightly. Repeat with remaining wraps and meat filling. Bring a large pot of water to a gentle, rolling boil. Drop ravioli into the water and cook for about two minutes, or until raviolis float to the top of the water. Drain in a large colander. Serve with warmed tomato sauce on top to preference.

 

Note: Leftover meatloaf can be substituted with leftover cooked chicken, pork, sausage, salmon or turkey.

 

Similar recipes:

• Crab Ravioli in Tomato Broth

• Homemade Ravioli

• Maultaschen (German Ravioli)

• Mushroom Ravioli

• Ravioli Casserole

• Shish Barak (Iranian Ravioli)

Related Links:

• Food Fare Articles: Ravioli in the Kitchen

• Food Fare: Luscious Leftovers Cookbook

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