Courtesy of Katz’s Deli

Batali calls this recipe the ultimate expression of "New Yorkese."

Charlie Heller
December 05, 2017

Food hybrid fans, your day is about to get made, especially if you're a fan of Jewish delis and/or Mario Batali. Because as part of its "Pass the Pastrami" series, legendary New York City institution Katz's Deli is collaborating with Molto Mario himself to give Katz's world-renowned pastrami an Italian twist—or, more accurately, shell—in the form of pastrami ravioli.

Batali's creation follows previous entries in the "Pass the Pastrami" series by chefs Jamie Bissonnette, Michael Schwartz and Marc Vetri, whose Pastrami Sopes, Pastrami Pizza and Pastrami Carbonara set the bar high. In order to create the hybrid, Batali has taken his esteemed Beef Cheek Ravioli, replaced the original beef with Katz's pastrami and topped it with butter and black truffles, in a recipe that's easy to replicate at home. Especially since you can now order Katz's pastrami online nationwide--and someday soon, all over the world.

Global as it is though, like many food hybrids, this one is a true N.Y.C. original, or, as Batali puts it: "Katz’s pastrami inside Babbo's home-made ravioli is the ultimate expression of 'New Yorkese.'" Then again, there's also quite a bit of competition for that title in the food-hybrid arena. Last week, for example, Black Seed Bagel and Emily Pizza unveiled the Stromboli Bagel, which could be the ultimate N.Y.C. pizza bagel. Fortunately, you can put Batali's claim to the test by making it yourself, with the recipe he provides here:

 

Chef Mario Batali's Katz’s Deli Pastrami Ravioli Recipe

Yields: 60-70 ravioli, serves 8

Ingredients:

3 tablespoons extra-virgin olive oil 
1 white onion, cut into 1/4-inch dice 
1/2 celery stalk, cut into 1/4-inch dice 
2 pounds pastrami, cut into 1-inch chunks 
2 cups red wine
1 cup chopped fresh or canned tomatoes
1 teaspoon fresh rosemary, chopped
1 recipe basic pasta dough (recipe follows) 
Kosher salt 
1 cup (2 sticks) unsalted butter 
2 tablespoons black truffles, sliced 
1 bunch of flat-leaf parsley, chopped to yield 1/2 cup 
1/4 grated Pecorino Romano, plus more for serving
 

Method:

1. Pre-heat oven to 400°F


2. In a large, oven-proof skillet with a lid, heat the olive oil over medium heat.  Add the onion and celery, lower the heat and cook until very soft but not browned, about ten minutes. Add the wine and stir in with a wooden spoon, scraping the bottom of the pan to dislodge browned bits of vegetables. Bring to a boil, stir in the tomatoes and rosemary and allow the mixture to return to a boil. Cover, place in the oven and cook for one hour.


3.  Remove the vegetables from the oven, allow to cool. Transfer the mixture to a food processor, add the pastrami and pulse until smooth.


4. Using a pasta machine, roll out the dough on the thinnest setting. Cut the sheets into 4-inch squares. Place 1 tablespoon of the pastrami filling in the center of each square, bring two opposite corners together to form a triangle and press the edges together firmly to seal. At this point you may freeze the ravioli on cookie sheets between layers of wax paper or parchment.


5. Bring 6 quarts of water to a boil and add 2 tablespoons of salt.


6.  In a 12-to 14-inch sauté pan, heat the butter over high heat and cook until it begins to brown but not scorch. Add a few tablespoons of the hot pasta water to create an emulsion in the pan.  Add the truffles and cook for 1 minute more.


7. Meanwhile, drop the ravioli in the boiling water and cook for 2 minutes or until they float to the surface.  Using a slotted spoon, drain the ravioli and add them to the sauté pan.


8. Add half of the chopped parsley and the 1/4 cup of grated Pecorino to the pan. Toss gently for 1 minute over medium heat to coat. Place three ravioli on each of eight warmed dinner plates, removing them carefully form the sauté pan with the spoon. Spoon the extra sauce over each serving, top with the remaining parsley, grate Pecorino over each plate and serve immediately.