(Makes 18-24 ravioli)


2 cups all-purpose flour 
1 tsp. Salt 
2 TB. Unsalted butter 
1/2 cup boiling water 

In a food processor, place the flour and salt.  Add the butter and pulse until the flour has the texture of rough cornmeal.  With the machine running, slowly add the water.  Gather the dough into a ball and place on a floured surface.  Knead lightly, just until the dough is smooth.  Divide in half and keep one-half covered while you work with the other.  On a well floured surface, roll out the dough to 1/8" thickness.  Using a round cutter 3" in diameter cut out dough rounds.  Using a tablespoon, place mounds of filling on 1/2 of the rounds.  Place an unfilled round on top of the filling and press the edges of the dough together firmly between thumb and forefinger.  Moisten edges with a little water if they are not sealing properly.  Place rounds on a surface that has been dusted with cornmeal.  Cover with a towel or plastic wrap.  Repeat procedure with the remaining half of dough. 

Completed ravioli can be refrigerated for a few hours before cooking.  They can also be frozen by placing them on a cookie sheet and freezing until firm and then storing in a plastic bag for 2-3 months.  Cook ravioli in salted water until they rise to the top, 3-4 minutes for fresh ravioli or 9-10 minutes for frozen. 


1 TB.
olive oil  
1 TB. butter  
Cheese Assortment  
1 TB. onion, finely chopped   
A selection of three cheeses to pair perfectly with beer 
1 garlic clove, minced   
1/2 cup cabbage, finely shredded   
1/2 cup cooked
corned beef, chopped   
1/2 cup mashed potatoes  
Salt and pepper to taste  
Heat the olive oil and butter over medium heat in a sauté pan. 
Add the onion and garlic and sauté for 3-4 minutes. 
Reduce the heat and add the cabbage. 
Sauté the cabbage about 5 minutes or until wilted.  Do not brown it. 
Add the corned beef.  Stir through and remove from the heat. 
Add the mashed potatoes, salt and pepper.  Stir to combine mixture. 

Set aside to cool about 15 minutes. 

Fill ravioli with the mixture as directed above. 

4 cups low-salt
chicken broth    
4 oz. heavy cream    
Pinch of saffron  
2 tsp. Dijon
8 oz. unsalted butter, cut into pieces   
Pinch of cayenne   
Chopped chives or parsley to garnish  

Heat the chicken broth in a saucepan over medium heat.  
Add the saffron and cream.  Bring to a boil and cook until the mixture is reduced by half. 
Remove the pan from the heat and stir in the mustard until smooth. 
Put the pan back on the stove on low heat and begin to add the butter, a piece at a time. 
You can add it all or stop when you feel that the consistency is to your liking. 
Stir in the cayenne.  Place the ravioli on individual plates and drizzle the sauce over each. 
Garnish with chopped chives or parsley.

All the highlighted ingredients can be found in our shop.

Corned Beef and Cabbage Ravioli with Mustard Sauce

Recipe courtesy:MANGIA BENE PASTA