Michael Symon's Reuben Ravioli with Havarti Caraway

Ingredients for 6 servings

1 cup minced corned beef
1/2 cup drained and chopped sauerkraut
1 cup grated Castello® Havarti Caraway  
24 pot sticker wrappers or fresh pasta cut into 2-inch squares
1/4 pound butter
1 bunch sliced scallions
1/4 cup chives
1 tablespoon mustard seeds

Michael Symon's Reuben Ravioli with Havarti Caraway


  1. Mix together the corned beef, sauerkraut and Havarti caraway and set aside.  
  2. Lay out a pot-sticker wrapper and fill with 1 tablespoon of filling.
  3. Brush the rim of the wrapper with water; then fold over and seal the edges (repeat with all 24).
  4. Bring a large pot of salted water to a boil and add the ravioli.
  5. While the pasta is boiling, melt the butter in a large skillet over medium-high heat.
  6. When the pasta is cooked, add it to the melted butter, along with the scallions, chives, mustard seeds and 2 ounces of pasta water. Season with salt and freshly ground black pepper.
  7. Toss so everything is combined, and serve.

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