Homemade Sausage and Cheese Ravioli

Name: Homemade Sausage and Cheese Ravioli
Yield: 4
Cuisine: Italian
Ingredients: 2 cups all-purpose flour; 2 large eggs; 1 tablespoon olive oil; Pinch of salt; 1 pound Italian sausage, casings removed; 1 cup ricotta cheese; 1 cup shredded mozzarella cheese; 1/4 cup grated Parmesan cheese; 1/4 cup chopped fresh parsley; Salt and pepper to taste; 2 tablespoons olive oil; 3 cloves garlic, minced; 1 can (28 ounces) crushed tomatoes; 1 teaspoon dried oregano; Salt and pepper to taste

Rated 5.0 stars by 1 users

Cuisine

Italian

Servings

Calories

600

Get ready to dive into a plate of pure comfort with this homemade sausage and cheese ravioli recipe! It's like taking a trip to Italy right in your own kitchen.

First up, we whip up a batch of fresh pasta dough. None of that store-bought stuff here – just flour, eggs, a pinch of salt, and a splash of water if needed. Let it rest a bit while we get to work on the filling.

Picture this: sizzling Italian sausage, ricotta cheese, grated Parmesan, and fresh parsley all mingling together in a bowl. It's a flavor explosion waiting to happen! Season it up with some salt and pepper to really make those taste buds dance.

Once the dough is nice and rested, roll it out into thin sheets. Now comes the fun part – assembly! Spoon dollops of that yummy filling onto one sheet, plop another sheet on top, and seal the edges with a brush of beaten egg. Voila, you've got yourself some homemade ravioli!

Pop those babies into boiling water until they float to the top (that's when you know they're ready to party). Plate 'em up, smother them in marinara sauce, sprinkle on some Parmesan cheese, and maybe toss on a few fresh basil leaves for good measure.

Grab a fork, twirl up a bite, and get ready to experience pasta perfection. It's comfort food at its finest, made with love and a whole lot of flavor. Mangia!

Author:

Robert Moreland

Ingredients

For the pasta dough:

2 cups all-purpose flour
2 large eggs
1 tablespoon olive oil
Pinch of salt

For the filling:

1 pound Italian sausage, casings removed
1 cup ricotta cheese
1 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
1/4 cup chopped fresh parsley
Salt and pepper to taste

For the sauce:

2 tablespoons olive oil
3 cloves garlic, minced
1 can (28 ounces) crushed tomatoes
1 teaspoon dried oregano
Salt and pepper to taste

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Directions

Prepare the pasta dough:

In a large mixing bowl, combine the flour and salt. Make a well in the center and add the eggs and olive oil.
Use a fork to gradually incorporate the flour into the wet ingredients until a dough forms.
Knead the dough on a floured surface for about 5-7 minutes until smooth and elastic. Wrap the dough in plastic wrap and let it rest for 30 minutes.

Make the filling:

In a skillet over medium heat, cook the Italian sausage, breaking it apart with a spoon, until browned and cooked through. Remove from heat and let it cool slightly.
In a bowl, combine the cooked sausage, ricotta cheese, mozzarella cheese, Parmesan cheese, chopped parsley, salt, and pepper. Mix until well combined.

Roll out the pasta dough:

Divide the rested dough into smaller portions. Roll out each portion into a thin sheet using a rolling pin or pasta machine.
Place small spoonfuls of the filling evenly spaced on one sheet of pasta dough.

Assemble the ravioli:

Place another sheet of pasta dough on top of the filling. Press around each mound of filling to seal the edges.
Use a sharp knife or a ravioli cutter to cut out individual ravioli squares.

Cook the ravioli:

Bring a large pot of salted water to a boil. Carefully add the ravioli and cook for about 3-4 minutes or until they float to the surface.
Remove the cooked ravioli with a slotted spoon and drain excess water.

Make the sauce:

In a separate pan, heat olive oil over medium heat. Add minced garlic and cook until fragrant.
Stir in crushed tomatoes, dried oregano, salt, and pepper. Simmer the sauce for about 10-15 minutes.

Serve:

Plate the cooked ravioli and spoon the tomato sauce over the top.
Garnish with grated Parmesan cheese and fresh parsley, if desired.
Enjoy your homemade Italian sausage and cheese ravioli!

Recipe Video

Recipe Note

VEGAN FILLING OPTION

1/2 cup crumbled vegan sausage (such as Beyond Sausage or homemade)
1 cup firm tofu, drained and crumbled
1/2 cup vegan mozzarella cheese, shredded
2 tablespoons nutritional yeast
2 tablespoons chopped fresh basil
1 tablespoon olive oilSalt and pepper to taste
1 tablespoon plant-based milk (for sealing the ravioli)

Nutrition

Serving Size: 1
per serving: Calories; 600

Amount/Serving % Daily Value

Protein: 30 grams
Carbs: 55 grams
Fat: 30 grams
Fiber: 3 grams

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Homemade Sausage and Cheese Ravioli