and as a ravioli?

And so in working further with the pumpernickel dough, we found that it matured overnight. We wrapped it tightly and let it rest at room temperature overnight. The result was a darker dough with more pronounced, developed, and rounded aromas of pumpernickel. The dough was also a bit more silky and soft, so we figured, why not try to use it to make some ravioli? We rolled the dough and filled it with a mixture of minced shrimp, dill, Tabasco, and cream cheese. The ravioli came together well. The dough was soft and silky while still retaining a texture that could stand up to the filling. We served the ravioli with an arugula purée and a salad of cultivated weeds, shaved young onions, and shaved pecorino.

We are still planning on a pastrami or corned beef-filled ravioli. Which, while writing, begs the question: can we make pasta flavored like meat? We used our prosciutto purée to make prosciutto cavatelli. The results were good, though we kind of let the idea stop there. What if we pressure cooked pastrami and puréed it into a smooth paste? That paste should work quite well as the base for another cavatelli. As far as integrating the pastrami into the dough for noodles or ravioli skins, that will take a bit more thinking and tinkering, though I have a few thoughts bouncing about.