Italian Sausage Ravioli
Taking the time to make the fresh pasta has its just rewards. Experiment with a variety of Italian sausages for the filling. Some are slightly sweet, others more picante and peppery. And merely varying the type of sausage can yield a unique result.
Ingredients
- 2 cups all-purpose flour
- 5 egg yolk
- 1/3 cups whole milk
- 1 tbsp olive oil extra-virgin
- 1 yellow onion
- 1 lb sausage coarsely ground Italian sausage (removed from the casings)
- 10 sage
- 1/4 cups basil stripped
- 1 can tomato can of stewed tomatoes
- 2 tomato fresh tomatoes, cut lengthwise into about 8 strips
- 1 oz Parmesan cheese grated
- salt
Instructions
- Pour the flour out onto a large cutting board or clean kitchen counter.
- Make a “well” in the middle of the mound of flour.
- Add the yolks and the milk into “well” of the flour mixture.
- Add the olive oil and a dash of salt.
- Carefully mix with fork slowly pulling more flour from the outside of the well into the dough.
- Incorporate all the flour into a dough.
- Knead the dough for about 5 minutes until it is smooth and elastic.
- Cover with plastic wrap and let the ball of dough rest for about 30 minutes.
- Dice the onion and sauté until transparent.
- Brown the sausage in a pan.
- Add the sage and cook for another minute.
- Add in the sautéed onions.
- Remove the mixture from the pan onto a cutting board.
- Thoroughly mince and combine the mixture.
- Roll out the pasta with a pasta machine or rolling pin.
- Have one sheet for the top and bottom of the ravioli.
- Lay out one sheet of pasta about 7 inches wide and spoon a tablespoon of the mixture onto the bottom sheet of pasta. Each spoonful should be about 2 inches from the edge of the sheet of pasta.
- Continue with the remainder of the filling leaving about 4 inches between each spoonful of the filling.
- Brush egg wash around the edge of each spoonful of the filling.
- Carefully fold over the sheet of pasta onto the filling bringing one edge to the other edge of the pasta sheet along the whole sheet. The filling should now be covered with the other half of the pasta sheet.
- Use edge of the palms of your hand to seal the pasta between each little mound of filling and along the edges.
- Cut with ring molds and remove the excess dough from around the cut ravioli.
- Add one small can of tomatoes to a sauce pan and add about 2 cups of fresh sliced tomatoes.
- In a large pot of salted boiling water add each ravioli and cook for 4 minutes.
- Remove the ravioli and allow it to drain on a clean kitchen towel.
- Plate the ravioli, add the sauce and garnish with basil and grated parmesan.
- Salt and pepper and serve and enjoy.
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