ITALIAN SAUSAGE RAVIOLI
This Italian Sausage Ravioli is savory, creamy, & full of flavor. If you like delicious ravioli with tomatoes & mushrooms, you'll love this!
Provided by Dina
Categories Main Course
Time 25m
Number Of Ingredients 10
Steps:
- In a large skillet, add 2 tablespoons of olive oil. Then bring the heat to medium-high heat.
- Add in 1 cup of finely chopped yellow onion and 2 minced garlic cloves. Stir until the onion becomes translucent.
- Then add 8 oz of sliced baby Bella mushrooms and stir until they become tender (about 2-3 minutes).
- Then pour in 2 cups puréed San Marzano tomatoes and 1 cup heavy whipping cream. Let the sauce simmer over low heat for about 5 minutes with stirring occasionally.
- In the meantime, cook 18 oz of sausage ravioli in a pot of salted boiling water. Cook al dente.
- Now remove the sauce from the heat and stir in 1 cup of grated Parmesan cheese. Then season with salt (to taste).
- Lastly, stir in the cooked sausage ravioli and garnish with 3 chopped basil leaves. Serve warm.
Nutrition Facts : Calories 380 kcal, Carbohydrate 24 g, Protein 13 g, Fat 27 g, SaturatedFat 14 g, TransFat 1 g, Cholesterol 73 mg, Sodium 681 mg, Fiber 4 g, Sugar 8 g, ServingSize 1 serving
SAUSAGE RAVIOLI FILLING
Boiled or breaded, this restaurant-worthy meat ravioli filling will be a hit at your dinner table. Our top-rated sausage ravioli filling recipe features creamy ricotta, spinach, and a hint of nutmeg. Toss your homemade ravioli in butter or marinara for pasta night.
Provided by BHG Test Kitchen
Number Of Ingredients 25
Steps:
- In a large skillet, cook sausage over medium-high heat until brown, using a wooden spoon to break up sausage as it cooks. Stir in spinach; cook and stir until wilted. Drain off fat. If mixture is too coarse to stuff ravioli, transfer to a food processor or blender; cover and process or blend with several on/off pulses until chopped.
- In a medium bowl, combine egg yolk, ricotta cheese, sage, and nutmeg. Stir in sausage mixture. Cover and chill until needed. Homemade RavioliFor the dough:
- In a large mixing bowl, add all of the ingredients, and mix until the ingredients come together to form a dough. Turn the dough out onto a floured surface, and knead until smooth and elastic, about 10 to 15 minutes. Wrap in plastic wrap and set aside.
- Preheat the oven to 350 degree F. For the meat filling:
- Combine the beef, veal, onion, celery, carrots, salt, and pepper in a roasting pan and roast until cooked through, about 1 hour. Let cool.
- Add the spinach, then grind ingredients in a meat grinder with a fine grind. Add the eggs and cheese, and mix well to create a paste-like texture.
- Roll out the dough on a floured surface using a rolling pin. Make a large, very thin layer of dough. Spread out a thin layer of filling on half of one side of the dough, using a spatula. Fold the dough end over the filling side of the dough. Mark the filled dough with a ravioli marker (ravioli rolling pin). Cut ravioli out using a ravioli cutter. Freeze until hard. To bread the ravioli:
- Make an egg wash by mixing together the eggs and milk. Add the ravioli to the wash, then dip in the seasoned bread crumbs. Refreeze until ready to fry.
- Preheat a deep fryer to 350 degree F.
- Fry the ravioli until golden brown. Serve hot on a plate sprinkled with freshly grated Parmesan on top and tomato sauce on the side.
Nutrition Facts : Calories 249 kcal, Carbohydrate 25 g, Cholesterol 162 mg, Protein 11 g, SaturatedFat 4 g, Sodium 287 mg, Fat 11 g, ServingSize 1 cup filling (enough for 6 servings), UnsaturatedFat 6 g
HOMEMADE ITALIAN SAUSAGE AND CHEESE RAVIOLI - VIDEO TUTORIAL
It's easier to make homemade pasta than you think. And this ravioli is filling, comforting and tastes amazing
Provided by Ashlee Marie
Categories Main dish
Time 1h49m
Number Of Ingredients 18
Steps:
- in a skillet fry the Italian sausage, onion and if desired garlic
- once cooked pour the sausage mixture into the food processor and puree
- in a bowl mix the ricotta, Parmesan, parsley, spices and the pureed sausage mixture
- pour the flour on the counter and create a well in the flour
- add the eggs, salt and olive oil in to the well
- using a fork beat the eggs adding flour in while your mixing
- keep going until it's turned into a thick paste and knead in the rest of the flour
- keep kneading for about 10 mins until it's smooth but not sticky - add more flour as needed
- divide the dough into 4 pieces and wrap in plastic - let it rest for 30 mins
- set the pasta machine at the widest level and run through once
- fold the dough into thirds and run through the machine again and repeat one more time
- keep passing through the machine getting thinner every other time
- after a few passes I overlap the ends together and create a tube that just repeats making it easier to run the machine solo
- run through the machine until it's between 1/32 and 1/64 inches thin (remember it's going to be doubled up so thinner than normal)
- cut the long strip into two pieces of close to equal length, using a medium cookie scoop, about 1 1/2 Tbsp, add scoops of the filling in two rows down the strip - I got 16 scoops for each 1/4 of the dough I rolled out
- beat the extra egg and brush it onto the dough between the filling
- place the second strip of dough on top of the first and press the dough together around the filling - trying your best to press out as much air as you can.
- using a cutter or pastry wheel cut the pasta apart
- let the pasta dry for an hour or freeze (I prefer freezing on parchment paper - so the pasta doesn't stick to anything)
- heat up the sauce
- bring a pot of water to a boil and boil the pasta for 3-4 mins (3 mins for dry pasta 4 mins for frozen pasta)
- serve with sauce and add Parmesan and parsley and enjoy!
Nutrition Facts : Calories 490 kcal, Carbohydrate 38 g, Protein 20 g, Fat 27 g, SaturatedFat 11 g, Cholesterol 75 mg, Sodium 963 mg, Fiber 1 g, ServingSize 1 serving
RAVIOLI AND ITALIAN SAUSAGE SKILLET
Cheesy comfort food at its best made in less than 30 min. You can't beat that!
Provided by Chungah Rhee
Yield 6 servings
Number Of Ingredients 13
Steps:
- Preheat oven to broil. Heat olive oil in a large skillet over medium high heat. Add Italian sausage and cook until browned, about 3-5 minutes, making sure to crumble the sausage as it cooks; drain excess fat. Stir in tomatoes, tomato sauce, tomato paste, Italian seasoning, garlic powder, onion powder, salt and pepper, to taste. Stir in ravioli and 1 1/2 cups water. Bring to a boil; cover, reduce heat and simmer until ravioli is tender, about 8-10 minutes. Remove from heat; top with mozzarella and Parmesan. Place into oven and cook until melted and golden brown, about 2-4 minutes. Serve immediately, garnished with basil, if desired.
RAVIOLI (DOUGH AND CHOICE OF 4 FILLINGS)
Posted in reply to a message board request. This is the family recipe for homemade ravioli. I have included 4 filling variations along with the ravioli dough recipe. Please note that this dough was made by hand and not with a pasta machine. Feel free to use the fillings with your own favorite pasta dough recipe (hand or machine). Prep time includes 1 hour drying time.
Provided by Dee514
Categories Veal
Time 2h15m
Yield 4 serving(s)
Number Of Ingredients 28
Steps:
- MAKING THE FILLING: Ricotta Filling#1: In a large bowl, blend all filling ingredients together until smooth, set aside filling until needed.
- Ricotta Filling#2: In a large bowl, blend all filling ingredients together until smooth, set aside filling until needed.
- Beef and Spinach Filling: Brown beef and veal in butter with the whole clove of garlic.
- Remove garlic and let meat mixture cool.
- Mix spinach, parsley, eggs, cheese and nutmeg into cooled meat until well blended, set aside filling until needed.
- Sausage Filling: Brown sausage in frying pan, drain fat and allow sausage to cool.
- When sausage has cooled, mix in eggs and cheese, set aside filling until needed.
- MAKING THE RAVIOLI 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).
- FILLING THE RAVIOLI: Drop about 1 to 1 1/2 teaspoonfuls of filling about 1 1/2 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.
- DRYING THE RAVIOLI: Allow ravioli to dry for one hour before cooking.
- COOKING THE RAVIOLI: Drop ravioli into 6 to 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 skimmer or a large slotted spoon, and drain well.
- Place drained ravioli on a serving platter in layers, alternating layers with your favorite sauce and a sprinkling of grated cheese between each ravioli layer.
- Serve hot.
Nutrition Facts : Calories 1765.9, Fat 105.8, SaturatedFat 53.8, Cholesterol 793.5, Sodium 2679.3, Carbohydrate 89.4, Fiber 2.9, Sugar 2.7, Protein 108.6
SAUSAGE AND RICOTTA RAVIOLI WITH PESTO SAUCE
A delicious meal that combines the freshness of homemade pesto and the decadence of the sausage and ricotta ravioli stuffing. A sure-fire hit with your loved ones. This recipe can be made more figure-friendly by using wheat pasta, and chicken instead of sausage.
Provided by foodietx
Categories Meat and Poultry Recipes Pork Sausage
Time 1h10m
Yield 6
Number Of Ingredients 16
Steps:
- Place onion and 3 cloves of garlic in a food processor. Process while drizzling in 1/4 cup of olive olive, until smooth. Set aside.
- Heat a large skillet over medium-high heat and stir in the sausage. Cook and stir until the sausage is crumbly, evenly browned, and no longer pink, about 10 minutes. Drain and discard any excess grease. Stir in onion mixture, reduce heat to medium, and cook, stirring occasionally, for 5 minutes. Remove from heat. Pour mixture into the food processor along with the ricotta cheese. Process until smooth, streaming more olive oil as necessary. Stir in paprika and cayenne, and season with salt and pepper to taste.
- Spoon about 1 tablespoon full of the sausage mixture onto the center of one wonton wrapper. Brush the edges of the wrapper with the egg, then fold the wrapper into a triangle, sealing the edges tightly. Place ravioli on a baking sheet sprayed with cooking spray. Repeat until all the wonton wrappers have been filled. Cover and refrigerate the ravioli until ready to cook.
- Meanwhile, place the basil and pine nuts in a clean food processor. Pulse 4 or 5 times, then add 2 garlic cloves. Pulse 2 or 3 more times, then process until smooth while slowly adding in 5 tablespoons of olive oil. Stir in the balsamic vinegar, and season to taste with salt and pepper.
- Fill a large pot with lightly salted water and bring to a rolling boil. Once the water is boiling, stir in the ravioli. Cook uncovered, stirring occasionally, until the ravioli float to the top and the filling is hot, 3 to 4 minutes. Drain well in a colander set in the sink. Place ravioli in a large bowl and toss with 4 to 5 tablespoons of pesto.
Nutrition Facts : Calories 658.9 calories, Carbohydrate 51.2 g, Cholesterol 67.5 mg, Fat 40.9 g, Fiber 2.9 g, Protein 21.2 g, SaturatedFat 9 g, Sodium 1071.6 mg, Sugar 2.3 g
ITALIAN SAUSAGE RAVIOLI BAKE
An easy meal to make on a busy weeknight. Serve with a side salad and garlic bread. Kids love this dish.
Provided by Yoly
Categories World Cuisine Recipes European Italian
Time 1h
Yield 6
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch dish and set aside.
- Cook Italian sausage in a skillet over medium-high heat until browned and crumbly, 5 to 10 minutes. Drain off grease. Add spaghetti sauce, diced tomatoes, beef broth, Italian dressing, and sugar. Mix until well combined. Remove from heat and add uncooked ravioli; stir to combine. Pour into the prepared dish.
- Bake in the preheated oven until ravioli are tender, 45 to 55 minutes.
- Top with mozzarella cheese and let sit until cheese is melted. Sprinkle with basil before serving.
Nutrition Facts : Calories 581.3 calories, Carbohydrate 50.7 g, Cholesterol 77.7 mg, Fat 29.4 g, Fiber 6 g, Protein 27.4 g, SaturatedFat 11.2 g, Sodium 1780.4 mg, Sugar 17 g
RAVIOLI WITH SAUSAGE
My family loves this dish-it's on our menu at least once a month. It's easy to double for large crowds...just keep it warm in a slow cooker. I usually serve the ravioli with green beans amandine and garlic bread.-Krendi Ford, Belleville, Michigan
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 5 servings.
Number Of Ingredients 5
Steps:
- Cook ravioli according to package directions. Meanwhile, in a large skillet, saute sausage and green pepper for 2-3 minutes or until green pepper is tender. Stir in spaghetti sauce; heat through. Drain ravioli; toss with sausage mixture. Sprinkle with cheese.
Nutrition Facts : Calories 361 calories, Fat 13g fat (5g saturated fat), Cholesterol 49mg cholesterol, Sodium 1304mg sodium, Carbohydrate 43g carbohydrate (13g sugars, Fiber 5g fiber), Protein 19g protein.
ITALIAN SAUSAGE RAVIOLI FILLING
homemade filling for ravioli . . . great with any red sauce
Provided by kimpie73
Categories Main Dish
Time 30m
Yield 6
Number Of Ingredients 6
Steps:
- Cook sausage until browned; drain off excess fat. Add spinach and cook until wilted. Blend cooked sausage and spinach in processor, set aside. Stir together other ingredients; fold in sausage/spinach. Fill homemade ravioli dough.
Nutrition Facts : Calories 60 calories, Fat 3.54773926508052 g, Carbohydrate 1.9834381333605 g, Cholesterol 49.2168314989148 mg, Fiber 0.356163800418898 g, Protein 4.98513215234923 g, SaturatedFat 0.974623333902556 g, ServingSize 1 1 Serving (39g), Sodium 196.827882926441 mg, Sugar 1.6272743329416 g, TransFat 1.75297718088059 g
SAUSAGE AND CHEESE RAVIOLI CARBONARA
Make and share this Sausage and Cheese Ravioli Carbonara recipe from Food.com.
Provided by Kim M.
Categories < 30 Mins
Time 30m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Slice Italian sausage into 1/2 inch pieces. Boil 6 cups of water, 2 1/2 T. salt and 1/4 cup olive oil in saucepan. Add frozen ravioli to boiling water and cook, stirring often, until al dente. Drain water.
- Toss ravioli with 2 T. olive oil to keep pasta from sticking together. Set aside.
- In a saute pan, brown sausage and bacon crumbles. Drain. Add pasta sauce and 1 cup heavy cream to sausage and simmer for 2 minutes. Add pasta. Mix well. Top with grated parmesan cheese and parsley flakes.
Nutrition Facts : Calories 542, Fat 49.5, SaturatedFat 19.5, Cholesterol 108.3, Sodium 1157.2, Carbohydrate 5.2, Fiber 0.1, Sugar 0.9, Protein 18.9
RAVIOLI WITH MEAT FILLING
This meat filling is similar to the one for cannelloni on page 165\. You can use them interchangeably.
Yield makes 8 servings
Number Of Ingredients 21
Steps:
- Preheat the oven to 375° F. Heat the olive oil in a large wide pan or a heavy roasting pan over medium heat. Add the chicken, sausage, veal, and pork and cook, turning often, until the meats are evenly browned, about 10 minutes. Scatter the onion, carrot, celery, rosemary, and thyme over the meats and pour in enough chicken stock to cover the bottom of the pan by about 1 inch. Transfer the pan to the oven and cook until all the meats are very tender and well browned and the chicken is falling off the bone, about 2 hours. Check the meats occasionally as they cook, adding chicken stock as necessary to keep the level constant, and turning and basting the meats with the pan juices.
- Remove the pan from the oven, toss in the mortadella, and let stand at room temperature until cool enough to handle. Pick the skin and bones from the chicken and remove the casing from the sausage. Drain the meat and vegetables and pour the drained cooking liquid into a small saucepan. Bring the cooking liquid to a boil and cook until reduced to about 1/2 cup. The liquid should be slightly syrupy and rich in flavor. Remove the saucepan from the heat and reserve.
- Pass the meat-and-vegetable mixture through a meat grinder fitted with a disc with holes about 1/4 inch in diameter. Stir 1/2 cup grated cheese, the bread crumbs, and parsley into the ground meats. Taste, and add salt and pepper as necessary. Pour in the eggs and blend well. Refrigerate until thoroughly chilled before filling the ravioli.
- Make the pasta dough; form and cut the ravioli according to directions below. The ravioli should be cooked immediately or refrigerated up to 4 hours. (The ravioli may also be frozen: Place the sheets of ravioli on a freezer shelf and freeze until solid to the touch. Carefully transfer the ravioli to resealable plastic bags or airtight plastic containers.)
- Bring 6 quarts of salted water to a boil in an 8-quart pot over high heat. Slip the ravioli into the boiling water a few at a time. Return to a boil, stirring frequently. Cook, semi-covered, stirring occasionally, until the edges of the ravioli are tender, about 5 minutes after the water returns to the boil.
- While the ravioli are cooking, bring the tomato sauce to a simmer in a medium saucepan over medium heat. Check the seasoning and add salt and pepper if necessary.
- Drain the ravioli gently, return them to the pot, and pour in the tomato sauce and the reduced roasting liquid. Bring the sauce and pasta to a boil, stirring gently with a clean spoon to coat the ravioli with sauce. Remove the pot from the heat, stir in the cheese, and check the seasoning, adding salt and pepper as necessary. Spoon into warm serving bowls or onto a warm platter.
- Try this simple sauce in place of tomato sauce: Melt 5 tablespoons of butter in a large skillet over medium heat. (If you do not have a skillet large enough to hold all the ravioli comfortably, divide the sauce ingredients between two skillets.) Before draining the ravioli, ladle about 1/2 cup of the cooking water into the skillet. Gently transfer the ravioli into the skillet with a wire skimmer and bring the sauce to a boil. Cook, swirling the skillet to coat the ravioli with sauce, until the sauce is lightly thickened. Remove from the heat and sprinkle with 1 cup of Parmigiano-Reggiano. Spoon the ravioli onto a warm platter and drizzle with the hot reduced roasting liquid.
RICOTTA AND SAUSAGE-FILLED RAVIOLI
Steps:
- Pulse together the onion, celery, and carrot in a food processor until finely chopped, to make a pestata. Heat the olive oil in a large skillet over medium-high heat. Once the oil is hot, scrape in the vegetables and cook until they begin to soften, about 3 to 4 minutes.
- Pour the white wine over the sausage in a medium bowl, and crumble the sausage into small pieces with your fingers. Add the sausage and wine to the skillet with the vegetables, breaking up the sausage as finely as possible with a wooden spoon. Sauté until the sausage is completely cooked through, about 4 to 5 minutes. Scrape into a bowl to cool. When the sausage is completely cooled, stir in the ricotta, grated cheese, and parsley.
- Roll the dough: Cut it into four equal pieces. (You could roll the dough out with a rolling pin, but a small Imperia pasta machine is not expensive; it rolls the dough out in even strips and makes ravioli making so much easier.) Flatten a piece of dough into a rectangle, approximately 2 inches by 2 inches, and roll through the widest setting on the pasta machine. Fold this rectangle of dough like a letter, and roll through again. Repeat the rolling and folding a few more times, to knead and smooth the dough. Repeat with the remaining pieces of dough.
- Switch to the next-narrowest setting on the machine. Roll a dough strip through, short end first. Repeat with the remaining dough strips. Continue this process with narrower settings, now rolling each strip only once through each setting, until you've gotten to the next-to-last setting and the dough strips are about as wide as the machine (6 inches).
- Lay one strip out on a floured counter, and place a heaping teaspoon of filling at about 4-inch intervals down the center of the strip (you will get about six or seven large ravioli per strip). Brush around the filling with water, fold the strip of dough over the fillings, the edges touching evenly, and seal the edges by pressing lightly. Using a serrated pastry cutter or pizza cutter, cut the ravioli evenly between the fillings into rectangles. Repeat with remaining dough and filling.
- Keep the ravioli on a baking sheet lined with a clean kitchen towel, and covered, until you are ready to cook them; up to 2 or 3 hours is fine. To cook the ravioli, bring a large pot of salted water to a boil. Drop the ravioli into the pot one by one, stirring with a wooden spoon periodically so they do not stick to the bottom.
- Have a sauté pan with the bubbling sauce ready to dress the ravioli. Once the ravioli are in the boiling water, cook for 3 minutes, then fish them out with a spider or slotted spoon. Drain them, and set them in the sauce. Stir gently to coat the ravioli with sauce. When ready to serve, toss some grated cheese over the ravioli plate, and spoon the remaining sauce on top.
- notes
- You can serve these with a simple marinara and some grated Grana Padano or sautéed with butter and sage and some grated Grana Padano.
- If you want to freeze the ravioli: Once you have set them on a lined baking sheet, cover with a film of plastic wrap and set in the freezer for 2 or 3 hours, till frozen. Gently collect the frozen ravioli, set them flat in a ziplock bag, and lay the bag flat in a sealed plastic container. They will last in the freezer for a month or more.
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