If you are anything like me, I enjoy transforming leftovers into a completely new dish. I am not a fan of reheating the same meal over and over, so I try and use the main ingredient to create a brand new recipe. A few days ago, I posted a recipe for Slow Cooker French Onion Pot Roast, which serves at least six people. The following day, I had some leftover beef, as expected, so I thought I would create an entirely new meal, without it being too complicated and Pot Roast Ravioli were born.
In this recipe, I use wonton wrappers as the ravioli skins, which makes these ravioli super simple. There is a famous restaurant here in Los Angeles that uses the same wrappers for their ravioli and charge $40 per plate, so if they can do it, we can too! The texture and taste is delicious and it takes out a huge chunk of time in preparing ravioli from scratch.
1 1/2 cups shredded pot roast or beef of any kind
1 cup of the French onion broth from pot roast recipe or beef broth
1 package round wonton wrappers, refrigerated section of grocery store
2 tablespoons tomato paste
1/2 cup white wine
Parmesan cheese, for the topping
basil leaves, optional
1. In a small bowl, add the shredded beef. Remove any fat from the French onion broth that may have collected after refrigeration.
2. In a small saucepan, add the French onion broth or beef broth and heat on low, until simmering. Add 2 tablespoon of broth to the shredded beef and stir to combine. Using a wonton wrapper, wet the perimeter of the wrapper with a brush and spoon a heaping teaspoon of beef into the center. Place another wrapper on top and seal with finger tips.
3. Heat a separate pot of boiling water for the ravioli. In the saucepan with the broth, add the tomato paste and white wine. Whisk to combine the flavors and let it reduce by half, about 10 minutes.
4. Place the ravioli in the boiling water and let cook for 1 minute. Remove immediately and place into bowls. Spoon the sauce over the top, along with some shredded Parmesan cheese and basil leaf. Enjoy!