Ready for a bold twist on a classic? Our reuben ravioli recipe is a creative and delicious take on the beloved Reuben sandwich. You are in for an appetizer that packs incredible flavor from seasoned corned beef, Swiss cheese, and sauerkraut, all wrapped in fresh pasta. This recipe is guaranteed to wow your guests and is well worth the time to make.
What You Will Need:
- 7 oz of Swiss cheese
- 9 oz of corned beef
- 1 cup of drained sauerkraut
- 1 recipe of fresh pasta or sheets of fresh pasta
- Caraway seeds
The Pasta Choices and Achieving the Rye Taste
Sheets of pasta dough are available at grocery stores. Pasta sheets are a great shortcut for making the Reuben ravioli. If you purchase pasta sheets or make your own pasta, you can use caraway seeds to achieve the rye bread taste. To achieve the rye bread taste, sprinkle some caraway seed onto the sheets of pasta. Lightly press the seeds into the pasta using a rolling pin. You don't have to press too hard.
Once you have a sheet rolled out, just place the filling every 1-½ inches or so. Fold the other side over and use your finger to press the air out. If you watch the YouTube video in this post, you will see that I formed the raviolis before I cut them. Have a baking tray lined with parchment paper that you can line the cut raviolis on after cutting. Crimp the edges of the ravioli to seal if needed.
The Corned Beef Filling
The filling is simple! Sauerkraut, corned beef, and swiss cheese! The corned beef needs to be cooked. Change the ratios of the filling to meet your tastes! Some people are not fans of sauerkraut. You can also replace the corned beef with turkey for a turkey reuben ravioli! The reuben ravioli are a great change up from the everyday reuben sandwich. I hope you enjoy them! Try my thousand island dressing.
If you like this recipe, try my Reuben egg rolls!
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FAQ's:
This recipe is well worth the time, taking approximately 40 minutes for prep and 10 minutes for cooking, for a total of about 50 minutes from start to finish.
Yes, absolutely! While the recipe mentions using fresh pasta, you can easily use store-bought sheets of pasta dough available at grocery stores for convenience.
No, it is not difficult! The recipe provides clear instructions on filling, folding, and cutting the ravioli, including a video reference, making the process straightforward even for beginners.
Yes, the filling is highly customizable! You can change the ratios of sauerkraut, corned beef, and Swiss cheese to meet your personal tastes, especially if you're not a big fan of sauerkraut.
Reuben Ravioli are traditionally served with a Thousand Island dressing, which makes a perfect dipping sauce and complements the classic Reuben flavors. The link to my Thousand Island Dressing is in the post.
Yes, you can! For a variation, you can replace the corned beef with turkey to make a delicious turkey Reuben ravioli.
Recipe
Reuben Ravioli
Ingredients
- 7 ounces of swiss
- 9 ounces of corned beef
- 1 cup of drained sauerkraut
- 1 recipe of fresh pasta dough recipe or sheets of fresh pasta
- Caraway seeds See notes
Method
- Place swiss, corned beef, and sauerkraut into a food processor and blend until almost a paste.
- Roll out pasta until it is very thin. Roughly 1/16 of an inch.
- Depending on how large you want the ravioli, place a tablespoon or a teaspoon of the corned beef filling every 1 ½ inches on one side of the sheet of pasta.
- Fold the pasta over the side with the filling and try to press out any air.
- With a pasta cutter or knife cut the ravioli out. If the edges look like they are not sealed, seal them with the tines of a fork.
- Boil ravioli in salted water until they float. About 3-4 minutes.
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