Beet Ravioli with Sautéed Green Lunar Cabbage

My neighbor, Billy brought me a beautiful head of Green Lunar Cabbage from his garden.  Then, while I was shopping at my local Bastrop, HEB grocery store I saw a package of beet ravioli imported form Italy.  These two ingredients inspired this recipe.  So here it is.


Beet Ravioli Ingredients

  • Green Lunar Cabbage–1/2 head
  • Beet Ravioli–one 9 0z package
  • Frozen Peas–8 ounces
  • Sage–leaves from one sprig
  • Garlic–4 cloves
  • Shallot–1 large
  • Ghee–2 teaspoons
  • Olive oil–2 teaspoons
  • Red wine–1/2 cup (use a light red such as a Pinot Noir.  I used a Texas red that was a blend of Malbec, Mourvedre and Petit Syrah.  Use the same wine that you are going to drink with the meal.  This will make the dish pair well with the wine.)
  • Grated or flaked cheese–3 ounces ( I used a mixture of Parmesan, Romano and Asiago flakes.)
  • Salt and Pepper to taste


Beet Ravioli Prep

  • Chop the cabbage
  • Mince the garlic and shallot
  • Remove the sage leaves from the stem


  • Coat a heavy duty stainless steel skillet with the olive oil
  • Add the shallots, garlic, sage leaves and ghee
  • Sauté till lightly brown
  • Add cabbage with a bit of salt and pepper
  • Sauté until the cabbage is slightly caramelized
  • Deglaze pan with 1/2 cup of red wine
  • Add the peas and toss them with the cabbage
  • Add more salt and pepper to taste. Cover with a lid and turn off the heat.  Let sit while you cook the pasta

Cooking the pasta:

Beet Ravioli Cook 5

  • Add a generous amount of salt to the pasta water.  It should taste like the ocean.
  • Place the beet ravioli in the boiling water
  • When the ravioli float to the surface they will be ready to add to the cabbage (for fresh pasta this takes only 3 minutes)
  • Drain the pasta and add it to the cabbage
  • Toss the ravioli into the cabbage gently
  • Add 1/2 the cheese
  • Replace the lid and let sit for two minutes so that the cheese melts and the ravioli finishes cooking

Plate the dish onto a platter.  Sprinkle the remaining cheese.  Top with some freshly cracked pepper.  Enjoy it with a glass of the same wine you used to deglaze the cabbage.

My dad is staying with us this month.  This was today’s Meatless Monday meal.  It was a heartwarming and satisfying family meal.  My mom was a vegetarian her whole life.  I said to dad that I think she would have liked this dish.  My dad replied:  “She would have LOVED it”.  I felt like she was with us.

When you make it let me know how it turns out.

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