Sausage and Ricotta Ravioli

Name: Sausage and Ricotta Ravioli
Prep time: 60 min
Cook time: 10 min
Total time: 100 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 2 cups all-purpose flour; 3 large eggs (room temperature); 1 tbsp olive oil; 1 tsp salt; 250 g Italian sausage (casings removed); 1 cup ricotta cheese (drained); 1/4 cup Parmesan cheese (grated); 1 tsp garlic (minced); 1 tbsp fresh parsley (chopped); 1 tsp salt; 1/2 tsp black pepper

100 min 4 servings Medium

All Recipes

Sausage and Ricotta Ravioli

Homemade ravioli filled with savoury sausage and creamy ricotta, a delightful Italian-inspired dish that's perfect for any pasta lover.

Prep

60 min

Cook

10 min

Total

100 min

Servings

Difficulty

Medium

Ravioli a la saucisse et a la ricotta is a homemade pasta dish that brings a touch of Italian flair to your kitchen. Making ravioli from scratch can be a rewarding experience, allowing you to customize the filling to your taste. This recipe combines the rich flavours of sausage with the creaminess of ricotta cheese, creating a harmonious and satisfying meal. While it may seem daunting at first, crafting your own ravioli is a fantastic way to impress family and friends. With a few simple ingredients and a bit of patience, you'll create delicate pasta pockets that rival those from your favourite restaurant.

Ingredients

Servings

Pasta Dough

Filling

Instructions

Prepare the pasta dough

In a large bowl, combine the flour and salt. Make a well in the centre and add the eggs and olive oil. Mix with a fork gradually incorporating the flour until a dough forms. Knead the dough on a floured surface for 8-10 minutes until smooth and elastic. Wrap in plastic wrap and let it rest for 30 minutes.

Pro tip: If the dough is too sticky, add a little more flour; if it's too dry, add a few drops of water.

Cook the sausage

In a skillet over medium heat, cook the sausage, breaking it apart with a spoon until browned and fully cooked. Remove from heat and let it cool slightly.

Pro tip: Ensure the sausage is cooked to an internal temperature of 160°F (71°C).

Prepare the filling

In a bowl, combine the cooled sausage, ricotta, Parmesan, garlic, parsley, salt, and pepper. Mix until well combined.

Roll out the pasta dough

Divide the dough into four pieces. Roll each piece through a pasta machine to a thinness of about 1 mm (setting 6 on most machines). Alternatively, roll by hand using a rolling pin until very thin.

Pro tip: Dust the dough with flour as needed to prevent sticking.

Fill the ravioli

Place a sheet of pasta on a floured surface. Spoon small mounds (about 1 tsp) of filling onto the dough, spacing them about 5 cm apart. Brush water around the filling mounds, place another sheet of pasta on top, and press firmly around each mound to seal. Cut into individual ravioli using a pasta cutter or knife.

Pro tip: Ensure the edges are sealed to prevent leakage during cooking.

Cook the ravioli

Bring a large pot of salted water to a boil. Add the ravioli and cook for 3-4 minutes until they float and are tender. Remove with a slotted spoon.

Pro tip: Do not overcrowd the pot; cook in batches if necessary.

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Tips & Tricks

<ul><li>Ensure your dough is thin enough to see your hand through it for best results.</li><li>Use a pasta cutter or knife to create uniform ravioli shapes.</li><li>Flour your work surface generously to prevent sticking.</li><li>Seal the edges of the ravioli well to prevent filling leakage during cooking.</li></ul>

Serving Suggestions

Serve your sausage and ricotta ravioli with a simple tomato basil sauce or a light drizzle of olive oil and Parmesan for a delicious meal. Pair with a crisp green salad and a glass of white wine for a complete dining experience. To make ahead, freeze the uncooked ravioli on a baking sheet, then transfer to a freezer bag. Cook from frozen, adding a minute or two to the cooking time. Store cooked ravioli in an airtight container in the refrigerator for up to two days.