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

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.

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.

💡

Tips & Tricks

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

Frequently Asked Questions

How do I make homemade ravioli?

To make homemade ravioli, prepare a pasta dough, roll it thin, fill with your choice of filling, seal, and cook in boiling water.

What is the best way to seal ravioli?

Use a little water or egg wash to seal the edges of the ravioli, pressing firmly to prevent the filling from leaking during cooking.

Can I freeze homemade ravioli?

Yes, you can freeze uncooked ravioli by placing them on a baking sheet, freezing them until solid, then storing them in a freezer bag.

How long should I cook ravioli?

Cook ravioli for 3-4 minutes in boiling water until they float to the top and are tender.

What filling goes well with ravioli?

Sausage and ricotta is a classic combination, but you can also try spinach and ricotta, mushroom, or butternut squash.

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.

Nutrition per serving

450

Calories

20g

Protein

20g

Fat

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