Quesadilla Ravioli and taco pasta: My best leftover creation yet!

on February 20, 2012

  Tonight we pretended we were on the Food Network show “Chopped”.  Our mystery basket was whatever was in the fridge.  I had several things that were gonna go bad soon, so here is what I had to work with:  Pasta, Cheese, Pinto Beans, Ground Beef, Mushrooms, Sour Cream, Tomato Paste, Egg Yolks, and Wonton Wrappers.  After much thought, we decided to go in the mexican direction and ended up making up one of the best dinners in a long time!


Ingredients I ended up using:

  • 1/2 package portabella mushrooms
  • 1/2 lb ground beef
  • 1 handful cooked pinto beans
  • 3 egg yolks (these were not needed and I doubt they changed the taste at all, but I wanted to use them)
  • 1/2 box whole wheat rotini
  • 2 tbs tomato paste
  • water
  • 1/4 c taco seasoning
  • 18 wonton wrappers
  • vegetable oil
  • 1 cup tomato sauce (we had some canned from our garden last summer)
  • cheddar cheese
  • sour cream

To Make:

  1. Brown mushrooms in skillet.
  2. Start water to boil in a pot.
  3. Add cooked ground beef (mine was already cooked) pinto beans, tomato paste, a little water (maybe 1/4 cup) egg yolks and  taco seasoning.  Mix well and cook on medium. You may need to add more or less water to keep it moist and not stick to the skillet.
  4. Add noddles to water boiling water and set timer for 8 minutes.
  5. Fill wonton wrappers with mixture from skillet.  I used about 1/2 tbs per wonton.  Top beef mixture with a little cheese before sealing the wrappers.  (Directions for filling wrappers are on the package- but just top one wrapper, then sprinkle water on the edges, place the other one on top and press the edges) We made 8 raviolis for 2 people and it was the perfect amount.
  6. In another skillet brown the wontons on both sides in a little vegetable oil.  When done, place on a paper towel to soak up leftover oil.
  7. Add tomato sauce to remaining beef mixture and bring to boil until desired thickness.
  8. To serve: Top noodles with beef mixture, sour cream and cheddar cheese.  Serve raviolis on the side.

Time to Make: About 30 minutes, but most of this was deciding what to make.  I don’t have a price on this since it was mostly leftovers.


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