Leftover ravioli filling - good in a baked pasta?
I have a fair amount of leftover ravioli filling - ricotta, fontina, roasted mushrooms, along with a fair amount of spinach/parsley bechamel on which I served said ravioli. Was thinking of using this in a baked ziti-ish something or other today. Do people think this will work? Any additions needed? Thanks!!
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4 Comments
Maybe 80% of the enjoyment at 20% of the effort. Believe me, I like raviolis but they are a lot of work.
Anyhow, best of luck.