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Indeed, steam the red cabbage, puree it and add it to the pasta dough. You need little amount to give vibrant colour so the taste is hidden.
I mix matched things with the leftovers, did ravioli with the cod ragout, it was better than with the vodka sauce.
I also used the same trick to make gnocchi once: https://snapguide.com/guides/make-red-cabbage-gnocchi
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giofox
Olly398
Arf. In seriousness that red cabbage ravioli looks amazing - not sure the filling/vodka sauce floats my boat but visually beautiful. How do you make it - reduce the red cabbage and use the coloured water?