Reuben Ravioli

Reuben Ravioli

Homemade Ravioli filled with the tasty combination of Reuben flavors. Recipe and photographs by @BBQwithBoterman

Prep 2 hours
Cook 00:10 hours
Ready-in 02:10 hours
Yields 20 Ravioli


3 ¼ cups All-Purpose flour
4 eggs
1/2 lb of ground corned beef
1/2 cup Frank’s Kraut
1/2 Cup of Thousand Island Dressing
3 tablespoons of butter
3 tablespoons of flour
2 cups whole milk
4 oz freshly grated Swiss cheese
Italian Parsley for garnish
1 egg for egg wash


To make your ravioli dough
  1. Start with your flour in a mound and create a reservoir in the center.
  2. Crack your eggs into this reservoir.
  3. With a fork gently whisk the eggs to combine.
  4. Slowly mix in flour with your fork continuing to mix.
  5. Once the eggs and flour are combined, knead the dough for at least 10 minutes. It should be elastic and bounce back when you push your thumb into it. Cover in plastic wrap and rest for 20-30 minutes.
To make the Reuben ravioli filling
  1. While the pasta dough is resting. Mix your ground corned beef and Frank’s Kraut in a medium heat skillet.
  2. Once the mix is cooked through, remove from heat and let cool. When the temp is cool, add in the thousand island dressing and mix.
How to make Velvety Swiss Cheese Sauce
  1. Start with a basic roux.
  2. Melt the butter in a medium low heat pan and add your flour slowly.
  3. Stir to combine and cook for 2-3 minutes or until it becomes fragrant.
  4. Slowly add in milk while whisking mixture until smooth.
  5. Slowly add in your Swiss cheese and continue to stir. It is very important to do this over low heat slowly or your sauce will get grainy.
  6. Season with salt and black pepper.
To make your ravioli
  1. Use either a rolling pin, a pasta attachment or a hand pasta maker.
  2. Cut the dough into 8 equal pieces and roll them out until they are thin enough to see through.
  3. Place a tablespoon of the meat mixture on the dough for each ravioli.
  4. Once they are on the dough, beat 1 egg and brush an egg wash around each ravioli. Take another of the 8 thin pieces and lay it over the top, remove any air.
  5. Cut out your ravioli using a ravioli press, a pastry cutter, cookie cutter or just a knife. Crimp the edges together with a fork to make sure that each ravioli is sealed.
  6. Add the ravioli to salted boiling water for 3-7 minutes (proper al dente will depend on how thin you got the dough.)
  7. Remove from water and serve with cheese sauce.
  8. Garnish with Italian Parsley. Enjoy!

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