A delicious use for the leftover portion of the homemade ravioli filling is in an omelet.
The ricotta, spinach, and feta mixture melts beautifully inside the folds of soft eggs whisked with a dash of salt and freshly ground pepper. I couldn't figure out which was better, the ravioli or the omelet, but what I did know was that the filling had gone a long way toward giving me two meals that brought major smiles!
Ricotta, Spinach & Feta Omelet: serves 1, but this recipe would be great multiplied for a brunch crowd.
1/2 cup leftover ricotta, spinach, and feta mixture (or, mix now if you did not make the ravioli)
1 t. butter
2 eggs, beaten with 1 T water
dash of tabasco sauce
dash of salt and pepper
In a non-stick round pan, melt the butter over medium heat, then reduce to medium-low. Beat together the eggs, water, tabasco, salt, and pepper, then pour into the pan. Allow the egg mixture to sit until a firm edge is set, then spoon the ricotta filling evenly across the eggs. When the omelet is fully set and the filling warmed through, flip half of the egg over to form an omelet. Serve immediately.