Trying something new today! Not going to write an extensive blog in front of my recipe because I absolutely hate when people do that! It’s like get to the point already!!!!!

RYE CABBAGE ROLL RAVIOLI IN A LIGHT TOMATO SAUCE

Serves: 6ish

INGREDIENTS:

RAVIOLI FILLING:

1-1 & 1/2 Pounds Corned Beef (Cooked)
1 Head of Cabbage (Steamed or Boiled)
1/4 Cup Spicy Brown Mustard

RAVIOLI DOUGH:

2 Cups All-Purpose Flour plus some for dusting
2 Large Eggs
6 Large Egg Yolks
Pinch of Salt
1 Tablespoon of Ground Caraway Seed
1 Teaspoon of Ground Yellow Mustard Seed
1 Teaspoon of Ground Brown Mustard Seed
SAUCE:
1 8oz. Can of Petite Diced Tomatoes
1 Cup Beef Stock
1 Teaspoon of Yellow Curry Powder
2 Bay Leaves
1 & 1/2 Teaspoon Coriander
2 Teaspoons of Ground Yellow Mustard
1/2 Teaspoon of Ground Clove
1 Teaspoon Crushed Rosemary
1 Tablespoon of Tarragon
2 Teaspoons of Thyme
Dash of Ginger
Pinch of Nutmeg
Salt & Pepper to Taste

INSTRUCTIONS:

Created a well on a clean workspace with your all-purpose flour. Fill well with all of the eggs & egg yolks as well as your salt, ground caraway seed, & both types of ground mustard seed.
With a fork, incorporate the egg/spice mixture into the flour slowly. When it gets too thick for the fork switch to your hands. Kneed dough until all ingredients are incorporated & mixed thoroughly. If the dough starts to crack or is too dry, wet your hands with water & continue to kneed. If the dough is too wet of is sticking to the workspace, dust the area with flour & kneed until it’s the desired consistency.
Once your dough is properly combined wrap it in plastic wrap & refrigerate for at least one hour.
-ONE HOUR LATER
In a food processor combine equal parts corned beef & cabbage with your spicy brown mustard. Pulse until minced thoroughly, stop before you make it into a paste. Make sure all parts are combined well throughout & no large pieces remain. Set aside in a bowl.
Remove pasta dough from refrigerator & take off the plastic wrap. If it’s dried out a little don’t be afraid to kneed in a little water.
Scatter flour on your counter top & cut off a portion of your dough, this should be about a cups worth. On dusted surface, roll out dough til thin, if you have a pasta press around a 3-4 in thickness.
Cut pasta dough into desired shape, circles, squares, triangles, whatever you want but make them big enough to hold the filling. I personally use a ravioli tray for this, it just makes the process easier.
On one piece of cut dough place about a half tablespoon of the corned beef/cabbage filling in the center. Wet the edges of the dough with water, around the filling & top with another piece of cut pasta dough or fold one in half. Crimp the edges of the dough together. Dust with flour to prevent them from sticking together & set aside.
Repeat the above step until you run out of filling or run out of dough.
Fill a large pot with water & a splash of olive oil & bring it to a boil.
While your water is boiling, in a medium sized sauce pan combine your tomatoes, beef stock, tarragon, curry powder, bay leaves, coriander, mustard, clove, rosemary, ginger, thyme, nutmeg, salt, & pepper & whatever else goes into the sauce listed above that I’m sure I forgot & bring to a low boil. Cook for about 10 minutes.
Put your ravioli into the pot of boiling water & cook until they’re your desired level of softness. Then strain them into a colander.
In a bowl toss ravioli gently with your tomato sauce & serve!