Apple Cabbage Ravioli in a Savory Herb Bacon Broth |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 12 |
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These are so good and just reminds me of Fall. Rather than the typical ravioli with a red sauce, these are served in a savory chicken broth of thyme, garlic and bacon. I use pasta for the ravioli vs. wonton wrappers - to me, it just works best. I am able to get ravioli sheets right at one of my local markets, Whole Foods also carries them and of course any Italian market usually will carry them; or just make your own ravioli dough, it isn't hard. Serve this in a bowl with pumpernickel bread to soak up the broth and a crisp salad for a great dinner. These can easily be made ahead and frozen. Ingredients:
2 cups green cabbage, fine chopped |
1 cup onion, fine diced |
1 golden delicious apple, peeled and grated |
1/2 cup ricotta cheese |
1/3 cup water (you can add a bit more if necessary) |
2 tablespoons butter |
1 egg white, beaten well |
salt |
pepper |
2 1/2 cups chicken broth |
4 ounces bacon, thick cut, and diced |
1/2 teaspoon garlic, minced |
2 teaspoons fresh thyme, fine diced |
1 -1 1/2 tablespoon cornstarch |
1 teaspoon water |
swiss cheese, grated |
Directions:
1. Apple Cabbage Filling - In a large saute pan, add the butter and bring to medium high heat. Add the onion and saute until lightly brown, just 3-4 minutes. Then add in the cabbage, water, salt and pepper; cover and simmer 10 minutes, stirring often. If needed, you can add a bit more water if it dries out. Finally, add in the apple and continue cooking (covered) for another 6-8 minutes until the apple is tender. Remove from the heat and let cool. Finally, add in the ricotta cheese and mix well until everything is combined.
2. Ravioli - Now, I use ravioli sheets which make this easy; and I made mine in triangles, but you can make squares if you prefer. Personally, I first cut mine in squares and lay all the squares out to make a little assembly line, this just works best for me. Then I add 1 heaping teaspoon of the filling in the center, brush the edge with egg white, and then fold over to make a triangle. I use a fork to seal the edges. Make sure to seal them well. You can also just use your fingers to seal the edge too if you prefer.
3. I like to lay mine out on a baking sheet lined with parchment paper and then very lightly dust with flour; cover with plastic wrap and refrigerate for 1-2 hours before cooking. I just think they cook better after then have been chilled. You can also freeze them and use at a later date which works great.
4. Broth - Start your broth as it will take a bit longer than the ravioli. In a medium sauce pan, add the bacon and saute on medium heat until golden brown, then remove to a plate lined with a paper towel to let it drain. In the same sauce pan, pour out the drippings and wipe clean. Add in the garlic, broth and thyme, and bring to a boil. Reduce and let simmer 5 minutes. Then mix the cornstarch with the water to make a slurry and stir into the broth. Bring back up to a light boil until the sauce thickens. Remove from the heat and add the bacon in and stir to combine.
5. Ravioli - As the broth is simmering, bring a large pot of water to a light boil (medium heat) and add the ravioli. They don't take too long, about 5-8 minutes. The ravioli will begin to float when they are done.
6. Serve - I prefer to serve these in a large bowl so you can have the broth. Add 4-5 ravioli per dish and pour over the broth and top with grated swiss if you like. The swiss really is a nice accent to the dish. ENJOY!
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