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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. Watch the video to see how its done.
1 tablespoon oil
2 16-oz (450-g) bag coleslaw mix, or 32 oz (900-g) bag shredded cabbage
pinch salt, plus more for sprinkling
2 6-oz (170-g) packages pastrami, sliced
1/4 cup Tuscanini Apricot Preserves
1/4 cup Tonnelli Apple Cider Vinegar
4 medium zucchini
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 five minutes. Add in the preserves and the vinegar and cook until no liquid remains. Remove from heat.
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 four zucchini slices down in a crosshatch or weave position, so there are no gaps. Fill with 1/4 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 degrees Fahrenheit (220 degrees Celsius).
Blot the tops dry, then bake the bundles for 25 minutes.
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I’m wondering if the filling can be frozen to be assembled and baked closer to serving.
Hi Sharon,
For this recipe we actually would advise against freezing. I’m really sorry for the inconvenience!
-Chana Tzirel from Kosher.com
Appetizer plating I’d like to serve these as an appetizer on Shavous (and then use the rest as sides the next meal). any ideas how to plate this as an app? any sauces I can put on it or on the side? Thank you!
Hi!
This is perfect to serve as an appetizer. I would serve it over a small salad or even over some rice, and you can use the same sauce as the cabbage seasoning- equal parts apricot jam and apple cider vinegar for a simple sauce. For a little added flavor, you can saute some onions and add the jam and vinegar to that, then add a tablespoon or so of soy sauce to balance it all out. you’re making me want to add these onto my menu. Enjoy!
It’s a while since Shavuous but I wanted to report back – I ended up plating it with rice (I put 2 raviolis per plate) and made a sauce like you advised below (without the sautéed onions) and it looked beautiful! And dare I say, the sauce made the raviolis taste even better!
Thank you so much!
To freeze or not to freeze This looks like it would taste awesome and the presentation is just beautiful! I am actually in the middle if making it but I was wondering about the freezing options. Bake it first and then freeze? Create the bundles but don’t bake and when you take them out of the freezer bake? Or is this a recipe that doesn’t go well being frozen? Thank you!
Thanks Tzip! So glad you’re enjoying. This is one of my favorite recipes, but unfortunately, I’ve found it doesnt freeze so well. You can refrigerate it for a couple days once baked. If you really want to freeze it, your best bet would be to freeze it once fully cooked. The texture will be a little different but the flavors should still be great. Enjoy!
Thanks!
definitely a flavor clash but the presentation is nice
unmatched flavors hi
i found the flavors did not to go together well. the squash taste did not blend well with the apricot and cabbage. any suggestion on where i went wrong?
I’m so sorry to hear that! If you don’t like the sweet and savory filling you can just skip the sauce, or just add a few tablespoons of chicken stock. It will be a little drier, but should still be delicious.