Thursday night, we had crepes stuffed with spinach, mushrooms and mozzarella cheese. I noted that I had held back some of the stuffing for tonight's ravioli. There was about 1/4 cup of filling that I finely chopped and added 1 cup of thawed frozen spinach. I also removed turkey sausage from the casings of 4 breakfast sausage links and browned it in a pan before adding the spinach mixture.
As easy as that, I had the filling for my homemade pasta. The other easy part was the pasta. I used eggroll wrappers (found in the produce section). For this particular recipe, I used 9 wrappers.
Bring a large pot of water to a boil and season with salt.
Cut eggroll wrappers into 4 squares. You can cut through a stack of 4 or 5 at a time. For ravioli, place about 1 T of filling into the center of a square and, using your finger, spread water along the edges and top with another square, pressing from the center and removing as many air pockets as possible.
After you have 4 or 5, place into the boiling water for about 1 minute. The filling is fully cooked and the pasta only takes about a minute to cook. If you leave it longer, it may fall apart.
Option #2 is to make beggars' purses instead of ravioli. For this, use slightly less filling and line the edges with water but gather the sides up and pinch them together at the top like a little bundle.
Either way you package them, you can serve them on a plate (serving size is 4 or 5 ravioli), top with a drizzle of marinara sauce and sprinkle with Parmesan cheese.