Frequently when I make ravioli or another stuffed pasta, I have leftover filling. This is a great way to use it up, but it’s also an incredibly easy appetizer for parties or when you need a snack in a hurry. I have made this before with mushrooms and there are endless variations. It’s also another reason I always keep puff pastry in the freezer.
Delicata Squash Tart
1 cup delicata squash ravioli filling
1 sheet puff pastry
1 tablespoon thyme leaves
1/4 cup grated mozzarella
Spread the filling across a defrosted sheet of puff pastry that you have laid out on parchment paper. Sprinkle the thyme and mozzarella across the top and bake at 400 degrees for 35-40 minutes until it gets browned on the edges and the mozzarella bubbles and browns. Let cool a few minutes before cutting.
