As I wrote earlier in the week, the potato, bacon and leek ravioli I made for Sunday’s brunch turned into a big mess as the dough started to disintegrate, causing the ravioli to stick to everything, tear apart, and be entirely unsuitable for boiling.
After the guests went home, fed with the other dishes I had prepared and some phone-ordered pizza, I went ahead and boiled the ravioli in a small amount of water, letting them break apart and forming a stew. The potato and disintegrating pasta contributed a lot of starch to the mixture, which began to thicken, eventually reaching a macaroni-and-cheese-like consistency.
After letting the mixture cool, I put it in a casserole dish, sprinkled it with cheese, and baked it. The result was actually very pleasant!
It was a little heavy, but combined with some salad (and the leftover bruschetta topping) it turned out to be a really nice dinner. How does the saying go? Failure is the mother of invention? Something like that…
christao408 
I’m glad you didn’t let the food go to waste and made a very tasty dinner out of it. I guess if someone didn’t know about the history of this dish and asked for the recipe – that might be a bit tricky to respond to.
@ElusiveWords – I thought about that. No way I could recreate this dish! As for not letting it go to waste, the sad thing is that there is a lot of it since I had enough ravioli for six people. Tawn gets bored of eating the same thing day after day, so it has mostly been me enjoying it. Oh, well… I’m easily satisfied.
Innovative! I am reminded of a scene from a Malayalam movie; the lead actor is a chef and in one scene mess up a dish. He adds loads of sugar and serves it as a dessert which everyone falls in love with! haha
very good idea to adjust it and looks sooooo yummy.
How about pairing the dish with a glass of chardonnay, or something bubbly? LOL
love it…..such a creative dish!
it’s really quite amazing how creative you are. I just don’t I would have the brevity within me to do that.
It looks good. Nice recovery.
Good save 🙂
lol that’s awesome.
You are a true chef, born to perfection in everyway possible. Great save darling.
that looks delicious- i hope that when i go to culinary school i can be as creative as you are!
It looks good!Actually…you have a pretty good presentation with all of your dishes.Next time, I would suggest trying it gyoza style.Well, I think they are kind of like pot stickers anyway. So why not pan fry them?
Good comeback… Totally agree with you.. Failure is the mother of invention!
@Wangium – That’s an interesting idea, Jason. I was concerned that they were literally tearing apart as I tried to remove them from the pan in which they were resting, so am not sure they would have held together for the pan frying. Would have been a tasty alternative, though. Thanks for the suggestion.
@tdalch – Are you planning to go to culinary school? That’s very cool. Always thought I would benefit from a program there, if for no other reason that to teach me more discipline when I’m in the kitchen.
@ZSA_MD – You always say the sweetest things! Thank you.
@CurryPuffy – Anything paired with something bubbly is good! =)
@snowjunky8 – @yang1815 – @TheCheshireGrins – @amygwen – @agmhkg – Thank you all. Snatched failure from the jaws of defeat… and then put it in my mouth!
@Dezinerdreams – That’s what I should have done! Ha ha…
@joburgboy – Very nice of you to say, Tom. I’m sure you would have done even better.
@christao408 – i am starting culinary school in about a week. i wish i had your talent with food though, and also food writing. i don’t know much about cooking except for taiwanese and japanese food, and whatever other recipes i’ve imitated and tweaked to my own liking. i also wish i could eat out more, but it’s just so expensive 😦
@tdalch – I assure you that any talent that I appear to have with food is greatly exaggerated by my blogging! Best of luck in your studies; do give us some updates, won’t you?
Great save — the original flavors were all there, just combined differently, and I’ll bet it was delicious!
@slmret – Thank you!
Innovative and creative!You know, that is usually how my cooking ended up…Mine are all experiments that can’t be replicated.I tried deep frying some chicken wings, tasted it and realized it was too salty, added water and broiled it… turns out to be chicken wings with some nice tasty sauce. People asked how I made it, I said it was an accident! =P
@ZenPaper – Interesting path from frying to dunking to broiling… like a path that can’t be followed by anyone else.