Homemade Ravioli with Italian Sausage Filling
This homemade ravioli is stuffed with sausage, ricotta, and herbs, wrapped in fresh pasta and topped with a simple garlic tomato sauce for a cozy dinner.
Ingredients
Pasta
- 2 1/3 cups 00 flour
- 4 eggs
- 1/2 tbsp olive oil
- 1/2 tsp fine sea salt
Filling
- 1 lb ground Italian sausage
- 1/2 tsp basil
- 1/2 tsp oregano
- 1/2 tsp parsley
- 1/2 tsp fine sea salt
- 1/2 tsp ground pepper
- 1 cup ricotta
- 1/4 cup parmesan
Sauce
- 16 oz canned crushed tomatoes
- 1 tsp minced garlic
- 1 tsp basil
- 1 tsp oregano
- 1/4 cup parmesan cheese
Instructions
Italian Sausage Filling
- Start by cooking your Italian sausage. In a skillet or frying pan on a stovetop over medium-high heat, add 1 lb of ground sausage. Break up and brown all the way through.
- Once the meat is cooked, add the seasoning and combine: 1/2 tsp basil, 1/2 tsp oregano, 1/2 tsp parsley, 1/2 tsp fine sea salt and 1/2 tsp ground pepper. Set the filling aside to cool as you prepare the pasta.
Pasta
- On a clean counter, pour 2 1/3 cup of 00 flour into a crater-like shape. Add 4 eggs, 1/2 tbsp olive oil & 1/2 tsp fine sea salt into the bowl shape inside the flour. Carefully whisk the wet ingredients until combined.
- Once combined, use your hands to mix together the flour and wet ingredients. Once the dough forms, knead until the dough becomes soft. This takes about 10 minutes of kneading.
- Cover the dough with plastic wrap and allow it to rest for 30 minutes.
- After resting, break the dough into 4 even pieces. Roll one piece of dough out at a time on a lightly floured surface, while leaving the other pieces covered by plastic wrap so that they don't dry out. Once you've rolled out the piece of dough flat, pull out your pasta maker and roll it out until thin. To do this, start on a thick setting, roll the dough through, move the setting to the next notch or two ,and repeat until you reach your desired thinness.
- Once rolled out, cut the thin pasta dough into your desired ravioli shape. You need a piece for the bottom and a piece for the top to sandwich in the filling.
Filling
- Combine the cooled cooked Italian sausage with 1 cup ricotta and 1/4 cup parmesan cheese.
- Scoop out 1 tbsp of filling per ravioli (or less if your ravioli shape is too small). Using a pastry brush and water, wet the edges of the dough and place the second piece of dough on top. Press the dough together along the edges. Place the done ravioli on a cookie sheet lined with parchment paper in the fridge until you are ready to cook them all.
- When ready to boil, place a large pot of water on the stove over high heat. Once the water is boiling, drop 4-5 ravioli in the pot at a time and boil for 3 minutes or until opaque.
Marinara Sauce
- In a saucepan over high heat, add 16 oz. canned crushed tomatoes, 1 tsp minced garlic, 1 tsp basil, 1 tsp oregano. Stir while the sauce heats and reaches a simmer.
- Serve the ravioli with a large scoop of warm marinara sauce and a sprinkle of parmesan cheese.
Nutrition
Calories: 622kcal Carbohydrates: 45g Protein: 28g Fat: 36g Saturated Fat: 15g Polyunsaturated Fat: 4g Monounsaturated Fat: 15g Trans Fat: 0.01g Cholesterol: 193mg Sodium: 1251mg Potassium: 567mg Fiber: 3g Sugar: 4g Vitamin A: 582IU Vitamin C: 9mg Calcium: 257mg Iron: 5mg