Sausage Ravioli Filling Recipes

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.

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.

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!

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.

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.

PESTO SAUSAGE RAVIOLI RECIPE

Steps:

• Warm the oil in the heavy bottomed pan on medium high heat.
• Add the sausage and break it up while you cook for 12 minutes until browned.
• Remove the cooked sausage and place it on a paper towel lined plate to drain. Reserve the drippings in the pan.
• Roughly chop the mushrooms and scallion and cook them in the sausage fat for 4 minutes until browned.
• Dice the garlic and cook for an additional minute.
• Add the vegetables and sausage to the food processor and pulse until desired dice
• Add the egg and mix.
• If you have a stone counter top, and are comfortable using it, prepare it for using as a prep surface. Otherwise get the biggest cutting board you have, this can get messy!
• Pour your flour out on work surface and form it into a little mountain with a well in center of it. Ensure the walls of the well are nice and high so your eggs won't spill out (I learned this the hard way!).
• Break your eggs into a bowl, then pour into the well in the middle of your dough. You can also break your eggs directly into the well, but be extremely cautious: the last thing you want is a chunk of shell in your pasta dough!
• Working slowly with a fork, mix your eggs in the centre of the well, then gently bring in flour from the edges. Keep mixing until all the flour is incorporated into your eggs. Don't be frustrated if this gets messy! It will get easier each time you do it.
• After your eggs are incorporated, set the fork aside and work the dough with your hands pulling it into a pile in the center of your work surface.
• Kneed the dough by pulling it towards yourself, pressing it down with the heels of your hands (the meaty part where your palm meets your wrist) and pushing it away from you. Then bring it back, turn the dough on your surface, and repeat. Do this for about 5 minutes, sprinkling flour as needed, until the mixture starts to resemble actual dough.
• Wrap your dough ball tightly in plastic wrap and place in the fridge to rest for at least 30 minutes.
• Take your dough out of the fridge and place on a lightly floured work surface.
• Cut your dough in two and rewrap half.
• Using a rolling pin, roll your dough to approximately one centimetre thick.
• Set up your pasta machine (either manual, or Kitchen Aid mixer attachment).
• Set your mixer attachment on the widest setting. Roll your pasta through the attachment. If your pasta sticks, try rolling it out a bit thinner before trying again.
• Fold the pasta into thirds, like a letter that you are trying to place in an envelope.
• Feed the folded dough back into the machine, open end first.
• Fold your dough into thirds again, and feed the folded dough into the machine open end first again.
• After you have done this three or four times, the result will look like dough!
• Feed your dough through the next smaller setting, and continue going smaller until it is to your desired thickness. For ravioli or filled pasta, you should be able to see your hand through your pasta dough (6 or 7 on the Kitchen Aid attachment).
• Place a finished pasta sheet into the ravioli press.
• Press down to create indents.
• Add 1 teaspoon of filling into each indent.
• Place another pasta sheet over the filled pockets.
• Roll over the pasta with a rolling pin to fuse and cut the ravioli.
• Turn out the finished ravioli onto a floured baking sheet.
• Toast the cashews on medium heat for 2 minutes until lightly browned.
• Place them in the food processor and pulse until they are finely ground into a paste.
• Add the spinach and basil to the food processor and pulse until minced.
• Add the grated parmesan, garlic, salt, and chili flakes (if using) to the food processor and pulse to combine.
• Slowly stream the olive oil into the food processor while pulsing to combine.

RICOTTA AND SAUSAGE-FILLED RAVIOLI

Steps:

• Pulse together the onion, celery, and carrot in a food processor until finely chopped, to make a pestata. Heat the olive oil in a large skillet over medium-high heat. Once the oil is hot, scrape in the vegetables and cook until they begin to soften, about 3 to 4 minutes.
• Pour the white wine over the sausage in a medium bowl, and crumble the sausage into small pieces with your fingers. Add the sausage and wine to the skillet with the vegetables, breaking up the sausage as finely as possible with a wooden spoon. Sauté until the sausage is completely cooked through, about 4 to 5 minutes. Scrape into a bowl to cool. When the sausage is completely cooled, stir in the ricotta, grated cheese, and parsley.
• Roll the dough: Cut it into four equal pieces. (You could roll the dough out with a rolling pin, but a small Imperia pasta machine is not expensive; it rolls the dough out in even strips and makes ravioli making so much easier.) Flatten a piece of dough into a rectangle, approximately 2 inches by 2 inches, and roll through the widest setting on the pasta machine. Fold this rectangle of dough like a letter, and roll through again. Repeat the rolling and folding a few more times, to knead and smooth the dough. Repeat with the remaining pieces of dough.
• Switch to the next-narrowest setting on the machine. Roll a dough strip through, short end first. Repeat with the remaining dough strips. Continue this process with narrower settings, now rolling each strip only once through each setting, until you've gotten to the next-to-last setting and the dough strips are about as wide as the machine (6 inches).
• Lay one strip out on a floured counter, and place a heaping teaspoon of filling at about 4-inch intervals down the center of the strip (you will get about six or seven large ravioli per strip). Brush around the filling with water, fold the strip of dough over the fillings, the edges touching evenly, and seal the edges by pressing lightly. Using a serrated pastry cutter or pizza cutter, cut the ravioli evenly between the fillings into rectangles. Repeat with remaining dough and filling.
• Keep the ravioli on a baking sheet lined with a clean kitchen towel, and covered, until you are ready to cook them; up to 2 or 3 hours is fine. To cook the ravioli, bring a large pot of salted water to a boil. Drop the ravioli into the pot one by one, stirring with a wooden spoon periodically so they do not stick to the bottom.
• Have a sauté pan with the bubbling sauce ready to dress the ravioli. Once the ravioli are in the boiling water, cook for 3 minutes, then fish them out with a spider or slotted spoon. Drain them, and set them in the sauce. Stir gently to coat the ravioli with sauce. When ready to serve, toss some grated cheese over the ravioli plate, and spoon the remaining sauce on top.
• notes
• You can serve these with a simple marinara and some grated Grana Padano or sautéed with butter and sage and some grated Grana Padano.
• If you want to freeze the ravioli: Once you have set them on a lined baking sheet, cover with a film of plastic wrap and set in the freezer for 2 or 3 hours, till frozen. Gently collect the frozen ravioli, set them flat in a ziplock bag, and lay the bag flat in a sealed plastic container. They will last in the freezer for a month or more.

SAUSAGE AND CHEESE RAVIOLI CARBONARA

Steps:

• Slice Italian sausage into 1/2 inch pieces. Boil 6 cups of water, 2 1/2 T. salt and 1/4 cup olive oil in saucepan. Add frozen ravioli to boiling water and cook, stirring often, until al dente. Drain water.
• Toss ravioli with 2 T. olive oil to keep pasta from sticking together. Set aside.
• In a saute pan, brown sausage and bacon crumbles. Drain. Add pasta sauce and 1 cup heavy cream to sausage and simmer for 2 minutes. Add pasta. Mix well. Top with grated parmesan cheese and parsley flakes.