Patter Fam Sauces

Italian Sausage Stuffed Ravioli
Serves 6

Sausage Stuffing: 

1 lb. mild sausage seasoned with oregano, thyme, basil, salt and pepper to taste.  Brown sausage, crumble and drain on a paper towel.
1 large batch of spinach – wilt in a large skillet with a little olive oil, salt and pepper
1 cup Ricotta Cheese
1 cup Parmesan Cheese freshly grated

Toss all ingredients together in a large bowl and mix thoroughly.  Set aside while you prepare the pasta.

Ravioli

Prep 1 hour, cook 10 minutes
Makes 24 Ravioli
3 cups AP Flour
1 tsp. salt
4 eggs
2 T. Olive Oil

In a large bowl or on a large cutting board, mix flour and salt together, then make a well in the center.  Add one egg at a time and pull the dough in to the egg to blend.  Add a little oil as you go.  Continue until all the flour, egg and oil is combined and forms a ball. 

Sprinkle some additional flour on the work surface and knead the dough until elastic and smooth.  Wrap the ball in cling wrap and let it rest for about half an hour to let the gluten relax.  If you have gluten issues you can use quinoa flour in this recipe.

Cut the ball in half, cover the remaining half to keep moist.  Dust the counter with flour and form the dough ball into a rectangle that can run through the pasta machine.

You can do this with a rolling pin if you don’t have a machine.  Roll the dough until it very thin (1/8” thick). 

Run the dough through the machine at its largest setting 2-3 times before reducing the thickness setting.  Continue to run it through each setting 2-3 times before reducing the thickness.  Continue until the machine is on its narrowest setting.  Do this for both balls of dough.  Cover the pressed dough with a damp towel to keep moist.

Dust the work surface and dough with flour and lay the long sheet of pasta and brush with egg wash.  Place 1 teaspoon of sausage filling on the pasta about 2” apart in a straight line until half of the pasta has filling.  Fold the other half over the filling and press together with your fingers between each filling.  Try to press any air out of the ravioli before pressing closed.  Cut between each ravioli with a crimper wheel or knife.  If you are making several in advance, lightly dust with cornmeal to prevent sticking.

Cook in a large stock pot with plenty of boiling salted water for about 10 minutes.  Ravioli will float to the top when they are ready.  Lift from the water with a strainer.  Plate and top with sauce, grated cheese and a garnish of basil.

 

 

 

ItalianClassRecipes

Written by Joyce Peters — April 14, 2016

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