For the Filling:
Sausage and Cheese Ravioli FILLING
Author: Pizza Today
Ingredients
- ¼ cup olive oil
- 6 ounces ground sausage, partially cooked
- Salt and pepper to taste
- 1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry
- ¼ cup mascarpone
- ⅓ cup grated Parmesan
- Ravioli dough (recipe follows)
Instructions
- In a large sauté pan, heat olive oil.
- When almost smoking, add the sausage and season with salt and pepper.
- Cook until all the liquid has evaporated from the sausage.
- Add spinach; cook for 2 minutes.
- Remove from heat; pulse mixture in food processor until you get a coarse texture.
- Place in mixing bowl; stir in mascarpone and Parmesan.
For the Ravioli:
Sausage and Cheese Ravioli
Author: Pizza Today
Ingredients
- 3 cups unbleached white flour
- ½ teaspoon salt
- 2 eggs
- ½ cup warm wate
Instructions
- 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; let it rest for 15 minutes.
- Cut dough in half; roll each half on a floured board into a thin sheet (about 1/16- to ⅛ inch-thick).
- To assemble:
- Drop about 1 teaspoonful of filling about 1½ inches apart all along the dough.
- When the sheet of dough is fully dotted with dabs of filling mixture, cover filling with other sheet of dough.
- Using your fingers, gently press dough between each dab of filling to seal it.
- Cut ravioli into squares with a zig-zag-edged pastry cutter, or very sharp knife.
- Allow ravioli to dry for one hour before cooking.
- Drop ravioli into 8 quarts of boiling, salted water and cook for about 10 to 15 minutes, or until dough is tender.
- Remove cooked ravioli from pot carefully with a spider; drain well.
- Finish with proprietary sauce.
