We had the ingredients to make a reuben recipe, however, I just felt like something different. The reuben ravioli were an appetizer idea for a family birthday party. I whipped together the fresh pasta recipe on my site and went from there. I was really happy with the results! The reuben ravioli were served with the 1000 island dressing recipe as a sauce. I have made them a few times since and they have always wowed the guests! This recipe does not take long to make and is well worth the time.
The pasta for the reuben ravioli
Sheets of pasta dough are available at grocery stores. Add some caraway seeds to the pasta for the flavor of rye bread! The caraway seeds do cause some tearing if rolled through a pasta rolling machine too thinly. Just have some patience and it will work out. If you have never made ravioli before do not worry! It is not that difficult.
Once you have a sheet rolled out, just place the filling every 1-1/2 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 filling
The filling is simple! Sauerkraut, corned beef, and swiss cheese! The corned beef needs to be cooked. Cleveland Kitchen makes a great sauerkraut here in Cleveland. 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.
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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
Instructions
- 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.