(Makes 18-24 ravioli)
2 cups all-purpose flour
1 teaspoon salt
2 tablespoons 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 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.
4 cups low-salt chicken broth
4 ounces heavy cream
Pinch of saffron
2 teaspoons Dijon mustard
8 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.
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.
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 9x11-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  overmix.
Add the caraway seeds.
Spoon the batter into the baking pan and bake until the bread is puffed and golden.
Bake 20-30 minutes until lightly browned and baked through.
An Italian Tribute to St. Patrick's Day
Corned Beef and Cabbage Ravioli with Mustard Sauce
Quick and Easy Ravioli Dough
Corned Beed Ravioli Filling
Mustard Sauce
Irish Soda Bread
Try our Pistachio Cake
recipe for your St. Patrick's Day dessert ...
the cake and the icing are both green
Mangia Bene Pasta
Chi mangia bene, vive bene
Who eats well, lives well
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