Fresh pasta makes a massive difference when you want to change up your dinner routine with Reuben Ravioli. By pressing caraway seeds into the dough, you get that characteristic rye bread aroma in every bite of these corned beef and Swiss treats.
Why You Will Love the Reuben Ravioli
- Budget-Friendly: Use up leftover corned beef from a family dinner to make a whole new meal.
- Time-Saving: Using store-bought pasta sheets helps the recipe come together quickly.
- Unique Flavor: It is a creative way to enjoy classic deli flavors without the mess of a sandwich.
Ingredients for the Reuben Ravioli
- Swiss Cheese: Provides a creamy, nutty melt that binds the filling together.
- Corned Beef: The star of the dish. You can use leftovers or deli-sliced meat.
- Sauerkraut: Adds a classic crunch and adds to the flavor of the meat and cheese.
- Caraway Seeds: These are optional. Essential for mimicking the flavor of rye bread. They are added after the dough is rolled out.
- Pasta Dough: Homemade or store bought, this holds all the flavors of the classic Reuben together.
Making the Irish Ravioli
- Prepare the Filling: Place the Swiss cheese, corned beef, and drained sauerkraut into a food processor. Pulse the mixture until it reaches a thick, paste-like consistency.
- Roll the Dough: Roll out your pasta dough until it is roughly 1/16 of an inch thick.
- Add the Caraway Seeds (optional): Sprinkle caraway seeds over the dough and use a rolling pin to lightly press them into the surface.
- Portion the Filling: Place a tablespoon of filling every 1.5 inches along one side of the pasta sheet.
- Seal the Pasta: Fold the empty side of the pasta over the filling. Use your fingers to press down around each mound of filling, removing all air bubbles.
- Cut and Crimp: Use a pasta cutter to separate the ravioli. If the edges seem loose, press them with the tines of a fork to ensure they stay closed.
- Boil: Drop the ravioli into a pot of boiling salted water. Cook until they float to the top, which usually takes 3 to 4 minutes.
Using a Pasta Roller
If you are using a pasta roller to get your dough thin, it is important to wait before adding the caraway seeds. Do not add the seeds to the dough before it goes through the roller, as the hard seeds will tear the delicate dough during the thinning process. Instead, roll the dough out to your desired thickness first. Once the sheet is ready, sprinkle the caraway seeds over the surface and use a rolling pin to lightly press them into the pasta. This ensures you get that classic rye bread flavor without ruining the texture of your homemade ravioli.
Try my thousand island dressing.
If you like this recipe, try my Reuben egg rolls!
FAQ's:
Yes. Lay the uncooked ravioli on a parchment-lined tray and freeze until solid, then transfer them to a freezer bag for up to three months.
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.
You can finely chop the corned beef, Swiss cheese, and sauerkraut with a sharp knife and mix them in a bowl until the mixture holds together.
Wonton wrappers are a common shortcut. They are thinner than traditional pasta but work well for a quick appetizer version.
Store cooked ravioli in an airtight container in the fridge for up to three days. Reheat them gently in a pan with a little butter.
Yes, you can! For a variation, you can replace the corned beef with turkey to make a delicious turkey Reuben ravioli.
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Recipe
Easy Homemade 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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