Category: Pasta -

Sausage Ravioli with Tomato Sauce     

Ingredients:
Red Sauce
1 (28oz) can of tomatoes
2 tbsp. extra virgin olive oil
1 small onion, diced 2 garlic cloves, minced
2 tbsp. fresh oregano, chopped
1 tbsp. fresh parsley
1/4 tsp pepper
1/8 tsp salt
1 tbsp of sugar

Sausage Filling
1/2 pound Italian Sausage
1 tbsp. butter
1 tsp. crushed red pepper (or if you prefer just ground regular pepper)
1 cup shredded cheese
1 tsp. oregano
1 tsp. parsley
1 egg yolk
Pinch of nutmeg

Ravioli
3 cups pasta flour
1⁄2 teaspoon salt
2 eggs
1⁄2 cup water

Preparation:
For the sauce: Measure oil into sauce pan on low-medium heat. Add the tomatoes, garlic, salt, pepper, and sugar. Simmer for 30-40 minutes. Add your oregano and parsley.

For the filling: Cook the sausage until no longer pink. Place in food processor, pulsing several times, but do NOT puree it. Mix the sausage with the rest of the ingredients. Keep refrigerated until ready to use.

For the 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).

Cook ravioli with a gentle boil, these need to cook about 10-15 minutes depending on the thickness of your dough. If you boil them too rough they can start to come apart. 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 sauce and a sprinkling of grated cheese between each ravioli layer.

Date added: 2017-01-15
Number of visits: 2542