Maltagliati
When you make your own pasta, you will always end up with some scraps, even more if you make ravioli. You can easily recycle this leftover pasta to make maltagliati, meaning "poorly cut" in Italian, which was traditionally meant as food for the poor. We are way past that, and today you can enjoy rich texture and amazing flavor of your pasta without the social stigma ;-)
Step #1: Ingredients
I made maltagliati from my honey meat ravioli leftovers — I was left with all the scrap pasta and about 1/3 to 1/2 of the filling.
Step #2: Cut the pasta (2 minutes)
Take all the leftover pasta from ravioli, or clean-cut egg pasta sheets, and cut them with a pastry wheel cutter into strips of 2-3cm width, then each stripe into 4-5cm long rectangles.
You don't need to worry about making straight lines or being extra precise, because imperfections make this pasta type especially charming!
Step #3: Cook the pasta (5 minutes)
Cook the pasta in a large amount (about 3 litres) of salty water for about 4-5 minutes, or until they float.
Set a heavy-bottomed pan on a medium heat, strain the pasta through a colander, and place all of it together with a spoon of rapeseed oil in the pan.
Step #4: Heat up the leftover filing (5 minutes)
Add the leftover honey meat filling leftovers and stir it together for about 5 minutes, until everything is warm and cooked-through.
Serve immediately or use in bento instead of rice. Yum!