Sausage Ravioli Recipes

HOMEMADE ITALIAN SAUSAGE AND CHEESE RAVIOLI - VIDEO TUTORIAL

Steps:

• in a skillet fry the Italian sausage, onion and if desired garlic
• once cooked pour the sausage mixture into the food processor and puree
• in a bowl mix the ricotta, Parmesan, parsley, spices and the pureed sausage mixture
• pour the flour on the counter and create a well in the flour
• add the eggs, salt and olive oil in to the well
• using a fork beat the eggs adding flour in while your mixing
• keep going until it's turned into a thick paste and knead in the rest of the flour
• keep kneading for about 10 mins until it's smooth but not sticky - add more flour as needed
• divide the dough into 4 pieces and wrap in plastic - let it rest for 30 mins
• set the pasta machine at the widest level and run through once
• fold the dough into thirds and run through the machine again and repeat one more time
• keep passing through the machine getting thinner every other time
• after a few passes I overlap the ends together and create a tube that just repeats making it easier to run the machine solo
• run through the machine until it's between 1/32 and 1/64 inches thin (remember it's going to be doubled up so thinner than normal)
• cut the long strip into two pieces of close to equal length, using a medium cookie scoop, about 1 1/2 Tbsp, add scoops of the filling in two rows down the strip - I got 16 scoops for each 1/4 of the dough I rolled out
• beat the extra egg and brush it onto the dough between the filling
• place the second strip of dough on top of the first and press the dough together around the filling - trying your best to press out as much air as you can.
• using a cutter or pastry wheel cut the pasta apart
• let the pasta dry for an hour or freeze (I prefer freezing on parchment paper - so the pasta doesn't stick to anything)
• heat up the sauce
• bring a pot of water to a boil and boil the pasta for 3-4 mins (3 mins for dry pasta 4 mins for frozen pasta)
• serve with sauce and add Parmesan and parsley and enjoy!

RAVIOLI (DOUGH AND CHOICE OF 4 FILLINGS)

Steps:

• MAKING THE FILLING: Ricotta Filling#1: In a large bowl, blend all filling ingredients together until smooth, set aside filling until needed.
• Ricotta Filling#2: In a large bowl, blend all filling ingredients together until smooth, set aside filling until needed.
• Beef and Spinach Filling: Brown beef and veal in butter with the whole clove of garlic.
• Remove garlic and let meat mixture cool.
• Mix spinach, parsley, eggs, cheese and nutmeg into cooled meat until well blended, set aside filling until needed.
• Sausage Filling: Brown sausage in frying pan, drain fat and allow sausage to cool.
• When sausage has cooled, mix in eggs and cheese, set aside filling until needed.
• MAKING THE RAVIOLI DOUGH: Sift flour and salt together.
• Place flour mixture on a board, making a well in the center of the flour.
• Drop eggs into the flour well, using your hand or a fork, break the yolks and beat eggs slightly.
• Combine the eggs and flour together, gradually adding enough warm water to make a stiff dough.
• Knead dough well, until smooth; cover the dough and let it rest for 15 minutes.
• Cut dough in half and roll each half of the dough out on a floured board, into a very thin sheet (about 1/16 to 1/8 inch thick).
• FILLING THE RAVIOLI: Drop about 1 to 1 1/2 teaspoonfuls of filling about 1 1/2 inches apart all along the dough.
• When the sheet of dough is fully dotted with dabs of filling mixture, cover filling with other sheet of dough.
• Using your fingers, gently press dough between each dab of filling to seal it.
• Cut ravioli into squares with a (zig-zag edged) pastry cutter, or very sharp knife.
• DRYING THE RAVIOLI: Allow ravioli to dry for one hour before cooking.
• COOKING THE RAVIOLI: Drop ravioli into 6 to 8 quarts of boiling, salted water and cook for about 10 to 15 minutes, or until dough is tender.
• Remove cooked ravioli from pot carefully with a skimmer or a large slotted spoon, and drain well.
• Place drained ravioli on a serving platter in layers, alternating layers with your favorite sauce and a sprinkling of grated cheese between each ravioli layer.
• Serve hot.

20-MINUTE SAUSAGE AND PEPPER RAVIOLI SKILLET

Steps:

• Bring a large pot of salted water to a boil.
• Meanwhile, heat the olive oil in a medium skillet over medium-high heat. Add both of the bell peppers and the onion and season with 1 teaspoon salt and a few grinds of black pepper. Saute, stirring occasionally, until just beginning to soften, about 5 minutes. Add the garlic and cook, stirring frequently, until just beginning to turn golden, 1 to 2 minutes. Add the crushed tomatoes, red pepper flakes and 1/2 teaspoon salt. Bring to a boil, then lower heat and simmer until slightly thickened, stirring occasionally, about 8 minutes.
• While the sauce is cooking, boil the ravioli according to the package instructions. Drain.
• Add the cooked ravioli to the skillet and stir to coat in the sauce. Top evenly with provolone and warm until cheese is melted, 1 to 2 minutes. Top with fresh basil leaves.

RAVIOLI WITH SAUSAGE

Steps:

• Cook ravioli according to package directions. Meanwhile, in a large skillet, saute sausage and green pepper for 2-3 minutes or until green pepper is tender. Stir in spaghetti sauce; heat through. Drain ravioli; toss with sausage mixture. Sprinkle with cheese.

SAUSAGE RAVIOLI FILLING

Steps:

• In a large skillet, cook sausage over medium-high heat until brown, using a wooden spoon to break up sausage as it cooks. Stir in spinach; cook and stir until wilted. Drain off fat. If mixture is too coarse to stuff ravioli, transfer to a food processor or blender; cover and process or blend with several on/off pulses until chopped.
• In a medium bowl, combine egg yolk, ricotta cheese, sage, and nutmeg. Stir in sausage mixture. Cover and chill until needed. Homemade RavioliFor the dough:
• In a large mixing bowl, add all of the ingredients, and mix until the ingredients come together to form a dough. Turn the dough out onto a floured surface, and knead until smooth and elastic, about 10 to 15 minutes. Wrap in plastic wrap and set aside.
• Preheat the oven to 350 degree F. For the meat filling:
• Combine the beef, veal, onion, celery, carrots, salt, and pepper in a roasting pan and roast until cooked through, about 1 hour. Let cool.
• Add the spinach, then grind ingredients in a meat grinder with a fine grind. Add the eggs and cheese, and mix well to create a paste-like texture.
• Roll out the dough on a floured surface using a rolling pin. Make a large, very thin layer of dough. Spread out a thin layer of filling on half of one side of the dough, using a spatula. Fold the dough end over the filling side of the dough. Mark the filled dough with a ravioli marker (ravioli rolling pin). Cut ravioli out using a ravioli cutter. Freeze until hard. To bread the ravioli:
• Make an egg wash by mixing together the eggs and milk. Add the ravioli to the wash, then dip in the seasoned bread crumbs. Refreeze until ready to fry.
• Preheat a deep fryer to 350 degree F.
• Fry the ravioli until golden brown. Serve hot on a plate sprinkled with freshly grated Parmesan on top and tomato sauce on the side.

ITALIAN SAUSAGE RAVIOLI BAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch dish and set aside.
• Cook Italian sausage in a skillet over medium-high heat until browned and crumbly, 5 to 10 minutes. Drain off grease. Add spaghetti sauce, diced tomatoes, beef broth, Italian dressing, and sugar. Mix until well combined. Remove from heat and add uncooked ravioli; stir to combine. Pour into the prepared dish.
• Bake in the preheated oven until ravioli are tender, 45 to 55 minutes.
• Top with mozzarella cheese and let sit until cheese is melted. Sprinkle with basil before serving.

ITALIAN SAUSAGE RAVIOLI

Steps:

• In a large skillet, add 2 tablespoons of olive oil. Then bring the heat to medium-high heat.
• Add in 1 cup of finely chopped yellow onion and 2 minced garlic cloves. Stir until the onion becomes translucent.
• Then add 8 oz of sliced baby Bella mushrooms and stir until they become tender (about 2-3 minutes).
• Then pour in 2 cups puréed San Marzano tomatoes and 1 cup heavy whipping cream. Let the sauce simmer over low heat for about 5 minutes with stirring occasionally.
• In the meantime, cook 18 oz of sausage ravioli in a pot of salted boiling water. Cook al dente.
• Now remove the sauce from the heat and stir in 1 cup of grated Parmesan cheese. Then season with salt (to taste).
• Lastly, stir in the cooked sausage ravioli and garnish with 3 chopped basil leaves. Serve warm.

EASY SAUSAGE & RAVIOLI

Steps:

• Place sausage in a large skillet and cover with water; bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until no longer pink. Drain. Cut into bite-size pieces., Meanwhile, cook ravioli according to package directions. In a small saucepan, heat the spaghetti sauce, cheese, garlic powder and pepper until cheese is melted. Drain ravioli; stir in sauce and sausage.

RAVIOLI AND ITALIAN SAUSAGE SKILLET

Steps:

• Preheat oven to broil. Heat olive oil in a large skillet over medium high heat. Add Italian sausage and cook until browned, about 3-5 minutes, making sure to crumble the sausage as it cooks; drain excess fat. Stir in tomatoes, tomato sauce, tomato paste, Italian seasoning, garlic powder, onion powder, salt and pepper, to taste. Stir in ravioli and 1 1/2 cups water. Bring to a boil; cover, reduce heat and simmer until ravioli is tender, about 8-10 minutes. Remove from heat; top with mozzarella and Parmesan. Place into oven and cook until melted and golden brown, about 2-4 minutes. Serve immediately, garnished with basil, if desired.