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"Sharing food with another human being is an intimate act that should not 
be indulged in lightly." M.F.K. Fisher

Homemade Cheese and Sausage Ravioli
raviolodone

Does your family only enjoy ravioli at restaurants?  Spoil them and serve it at home this weekend.   Follow these easy 
instructions and surprise them with the best ravioli they have ever had.  The filling is optional.  You can easily substitute
beef for the sausage, use only cheese, or add spinach.  Be creative!!

For Filling:

1 T. butter
2 strips bacon, finely chopped
1/4 cup finely chopped carrots
1/4 cup finely chopped celery
1/4 cup finely chopped onion
3 garlic gloves, chopped
1 lb. mild Italian sausage - ground
1/4 cup grated mozzarella cheese
1/4 cup grated parmesan cheese
salt and pepper to taste

Melt butter in heavy skillet.  Sauté' bacon, carrots, celery, onion and garlic until vegetables are softened.  Remove to a 
bowl.  Add sausage to skillet and brown.  Return vegetable mixture and simmer for 15 minutes or so.  At this point if
the mixture seems especially dry I sometimes add a ladle of the tomato sauce.   Remove from heat and allow to cool 
slightly.  Stir in mozzarella and parmesan cheese.  Taste and add salt and pepper as needed.

For Dough:

 You can use an authentic Italian pasta recipe, but this egg noodle recipe is easy, and the dough, to my taste is
easier to handle.  Tastes good too!

3 egg yolks
1 whole egg
3 Tbsp. cold water
1 tsp. salt
2 cups sifted all-purpose flour

Beat egg yolks and whole egg in mixer until very light.  Add water and salt.  Stir in flour and work with hands to
form a ball.  Wrap in plastic wrap and allow to rest for 15 minutes or so.

If you are making the pasta by hand. Cut dough in half and roll out on floured surface to desired consistency.
If you are using a pasta maker or attachment, divide dough, flour lightly and run through the widest setting 3 or
4 times.  Add flour as needed.  Decrease opening and continue to run through to desired thickness.  You want it
thin, but not so thin you can't work with it.

See step by step directions for making ravioli below.

For Sauce:

Use your sauce, a good quality purchased sauce, or, better yet, use Michael's Tomato Sauce.

To Finish:


Bring a large pot of water to a boil.  Add 2 T. salt.  Gently add ravioli, cover and return to boil for about 4 minutes.
Test before removing.  Drain ravioli and add to warmed sauce in a large serving dish.  Garnish with chopped fresh
parsley or basil.  Enjoy!

ravioli rolled
I use the pasta roller for my Kitchen Aide Mixer to quickly knead and flatten the dough.

ravioli rolled
Rolling half the dough at a time, roll it to the desired thickness -- pretty thin -- and then cut the piece in half.  Lay the halves next to each other on your floured work surface and put tablespoonfuls of the filling on one half.

ravioli rolled
Put the unfilled half on top of the filled half and gently stretch and press the dough to the edges then around the edges and between the mounds. 

ravioli rolled
Using a pastry cutter or sharp knife, cut the ravioli into squares, removing any excess dough.

ravioli rolled
Pick up each ravioli and press the edges to make sure they are sealed.  At this point you can cook the ravioli or put it on a parchment lined jelly roll pan, cover with plastic wrap and refrigerate until later in the day or overnight.  You can also put the jelly roll pan in the freezer and when the ravioli are frozen, bag them and save them for even later.

 


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