Recipe Index: Chef David Burke

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Reuben Ravioli
with Cabbage Broth and Mustard Oil

Ingredients:

Reuben Ravioli:

1/4 pound corned beef
1/4 pound Swiss cheese
4 tablespoons chopped sauerkraut
4 tablespoons Russian dressing
1/2 teaspoon caraway seeds
1 teaspoon mustard
salt and pepper to taste

Cabbage Broth:

1 head cabbage
1 quart chicken stock
1 bay leaf
1 piece thyme

Preparation:

Reuben Ravioli:

Combine all ingredients. Using wonton skins or pasta sheets, place 1 tablespoon filling in the center of each sheet. Top with another sheet. Egg wash edges and reserve.

Cabbage Broth:

Chop cabbage, add to stock. Bring to a boil. Reduce until you have one pint of liquid. Strain. Cabbage can be served separately on side.

Add salt and pepper to broth. Boil raviolis. Drain.

Service:

Place 4 to 5 raviolis in bowl with julienned cabbage. Top with broth and drizzle mustard oil or serve with Dijon mustard on the side. Serve with rye toast.