St. Patrick's Day is celebrated on March 17th. St. Patrick is recognized as the patron saint of
Ireland. But you may have heard the question that often circulated that asks, "Was St. Patrick
really an Italian?" According to the Catholic Church, St. Patrick was born in Scotland and his
parents, Calpurnius and Conchessa, were "Romans" living in Britain; from that comes the
Italian connection. St.. Patrick eventually became a bishop, at which time he took the Gospel
to Ireland and later built Ireland's first church at Saul.
Our tribute to St. Patrick's Day takes corned beef, that is a popular American St. Patrick's Day
dish, and uses it to make a wonderful filling for ravioli. Top the ravioli with the mustard-cream
sauce and you will be pleasantly surprised at the combination on traditional flavors.
We have also provided you with a recipe for Irish soda bread to accompany the ravioli but any
crusty Italian bread is good, too. Finish the meal with an Irish twist on cannoli by adding
Corned Beef and Cabbage Ravioli
with Mustard Cream Sauce
(Makes about 18 ravioli)
1 tablespoon olive oil
1 tablespoon butter
1 tablespoon onion, finely chopped
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
Mustard Cream Sauce:
2 cups low-salt chicken broth
4 ounces heavy cream
Pinch of saffron
2 teaspoons Dijon mustard
2 tablespoons flour
4 to 6 ounces unsalted butter, cut into pieces
Pinch of cayenne
Chopped chives or parsley to garnish
To make the ravioli filling:
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
To make the ravioli:
Prepare the pasta dough.
To make the sauce:
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.
Transfer about 1/4 cup of the sauce to a small bowl. Stir in the flour to a
smooth paste. Add the flour mixture back to the sauce in the pot and stir
until it begins to thicken. 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.
Irish Soda Bread
3 cups flour
1-1/2 teaspoons salt
1 tablespoon baking powder
1 teaspoon baking soda
3/4 cup sugar
1-1/2 cups raisins
1-3/4 cups buttermilk
2 eggs, beaten
2 tablespoons unsalted butter, melted
1 tablespoon caraway seeds
Preheat oven to 350 degrees F. Grease a 9 x 11-inch baking pan.
Combine the dry ingredients in a mixing bowl. Add the raisins. In another
bowl, combine the buttermilk, eggs, and butter. Add this to the dry
ingredients. Stir to just combine, don't over mix. Add the caraway seeds.
Spoon the batter into the baking pan. Bake 20-30 minutes until lightly
browned and baked through.