Pastrami Zucchini Ravioli

These pastrami-stuffed ravioli make the perfect little bundles that look way more difficult to make than they actually are! They hold together beautifully, and can be made up to three days ahead and reheated uncovered. 


Pastrami Zucchini Ravioli

Yields 12 bundles 



* 1 Tbsp oil 2 

* 16-oz (450-g) bags coleslaw mix, or 32 oz (900-g) shredded cabbage 

* A pinch salt, plus more for sprinkling 

* 2 6-oz (170-g) pkgs pastrami, sliced 

* ¼ cup apricot preserves 

* ¼ cup apple cider vinegar 

* 4 medium zucchini


1. In a large frying pan over medium heat, heat oil and sauté the coleslaw mix or cabbage until lightly browned, about 15 minutes. Add a pinch of salt. Stir in the pastrami and cook an additional 5 minutes. Add in the preserves and the vinegar and cook until no liquid remains. Remove from heat.

2. On a clean surface, use a vegetable peeler to peel long strips down the length of each zucchini. Each one should give you about 12 usable pieces. Lay 4 zucchini slices down in a crosshatch or weave position, so there are no gaps. Fill with ¼ cup filling and close the zucchini flaps. Place the bundles seam side down on a lined baking sheet. Sprinkle the tops with salt and allow them to sweat out some water for 15 minutes. Meanwhile, preheat oven to 425°F (220°C).

3. Blot the tops dry, then bake the bundles for 25 minutes.



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