An Italian Tribute to St. Patrick's Day
|Try our Pistachio Cake
recipe for your St. Patrick's Day dessert ...
the cake and the icing are both green
|Chi mangia bene, vive bene
Who eats well, lives well
Corned Beef Ravioli Filling
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
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.
Quick and Easy Ravioli Dough
2 cups all-purpose flour
1 teaspoon salt
2 tablespoons unsalted butter
1/2 cup boiling water
Corned Beef and Cabbage Ravioli with Mustard Cream Sauce
(Makes about 18 ravioli)
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.
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.
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
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.
Cannoli with Bailey's Irish Cream Filling
(Fills about 18 large cannoli)
4-1/2 cups ricotta cheese
1 cup sugar
1 Bailey's Irish Cream liqueur
Confectioners sugar for dusting
Chocolate Sauce for garnish
Green sanding sugar for garnish
Combine ricotta, sugar, and liqueur.
Beat until smooth.
Refrigerate for 1 hour or until serving time before filling cannoli shells.
After filling, sprinkle the ends of the cannoli with sanding sugar.
Drizzle some chocolate sauce on individual serving plates.
Top with 1 or 2 cannoli.
Dust the top of the cannolis with confectioners' sugar.
Cannoli Shell Recipe
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
some Bailey's Irish cream to our traditional ricotta cannoli filling. Another great dessert for St.
Patrick's Day is our recipe for Pistachio Cake, which is colored green inside and out.
This page was updated and revised on 02/08/13