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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.
Pastrami Zucchini Ravioli
Yields 12 bundles
Main ingredients
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
Get the full recipe
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