Reuben Ravioli
Servings: 24
Calories: 68kcal
One day we had the ingredients to make reubens, but I just felt like something different. A few sheets of pasta and reuben ravioli was born!
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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.
Video
Notes
Caraway seeds can be pressed into the dough after you roll it out. The dough may tear if you try to roll it out with the seeds mixed in the dough.
Nutrition
Serving: 1ravioli | Calories: 68kcal | Carbohydrates: 2g | Protein: 4g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 23mg | Sodium: 198mg | Potassium: 54mg | Fiber: 0.3g | Sugar: 0.1g | Vitamin A: 83IU | Vitamin C: 4mg | Calcium: 79mg | Iron: 0.4mg