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 which could stand up to the filling. We served the ravioli with an arugula puree 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 puree to make prosciutto cavatelli. The results were good, though we kind of let the idea stop 
there. What if we pressure cooked pastrami and pureed 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.
