So you just had a great party last night and you have some odds and ends left over and don't know what to do with them. It's not really enough for dinner and it was so yummy you don't want to throw them away. What to do?
Well, try using what you have as ravioli filling.
I am using some extra roasted mushroom pate with goat cheese, but use what you have and make a sauce that makes you and the filling happy!
Mushroom and goat cheese ravioli
2 1/2 cups AP flour plus more for dusting
1 egg yolk
1 tablespoon milk
1 cup ravioli filling
Place flour in large bowl, and make a bit of a well in the middle with your fingers. Add milk, eggs and yolk. Whisk eggs and milk together with a fork or your fingers pulling a bit of flour in as you go.
When paste begins to form, use your hands to turn dough out onto a clean dry work surface. Continue to work dough, adding flour and kneading it into a ball. The dough should be pliable and only slightly tacky. Cover with plastic wrap and allow gluten to relax for 20-30 minutes.
Lightly dust your work surface with the extra flour along with a rolling pin. Divide your dough into 4 equal pieces. Flatten each piece with your hands into a disk. Start rolling out dough until it is an even thickness of about 1/8 of an inch.
Place pasta sheet over ravioli mold or on floured surface if cutting by hand. Start rolling out another disk of pasta. Place small spoonful of mushroom pate in each divot of ravioli mold or equal distances apart if cutting by hand. Place second sheet of pasta over filling and gently push out the air. If you aren't using a mold, use a rolling pin to roll out dough and seal the edges. If cutting by hand use cutting wheel or knife to separate ravioli. Pinch the edges of the ravioli if you are using either method to make sure they are tightly sealed.
To cook, add salt to a large pot of water and bring to a slow boil. Drop ravioli into boiling water and cook until they float. When they float, they are done. Pull them out with a slotted spoon and add them to your favorite sauce.