Ravioli di Salsiccia
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1 recipe Fresh Pasta Sheets Regular Batch (see Nick’s recipe on main recipe page)
2 Tablespoons Olive Oil
½ pound Hot Italian Sausages, casings removed
½ cup chopped Onions
4 large Garlic cloves, thickly sliced
½ cup White Wine
½ cup freshly grated Romano cheese
½ cup Ricotta cheese
¼ cup Italian Style Breadcrumbs
½ teaspoon freshly ground Black Pepper
1 Egg Yolk mixed with 1 Tablespoon of Water
2 cups Tomato Sauce
¼ cup Ricotta cheese
¼ cup Romano cheese
2 Tablespoons chopped fresh Basil
Fresh Pasta Sheets
Prepare the Fresh Pasta Sheets according to the directions.
Heat the olive oil in a large sauté pan or skillet over medium heat. Sauté the onions and garlic until they are tender, 4-5 minutes. Increase the heat to medium high and brown the sausage in the pan with the onions until it is cooked through, 5-6 minutes. If the sausage is not lean, pour out the extra fat, leaving 1-2 tablespoons in the pan. Deglaze with the wine, stirring to dislodge any flavorful brown bits from the bottom of the pan. Simmer and reduce the liquid to a glaze 2-3 minutes. In a food processor, combine the sausage and onion mixture with ½ cup of ricotta, ½ cup of Romano cheese, breadcrumbs and whole egg. Process to a thick paste.
Place a large pot of salted water on to boil.
To make the ravioli, lay one sheet of pasta flat onto a well-floured work surface. Spoon 1 teaspoon of the sausage filling in intervals of 2 inches. Each spoonful of filling will be a ravioli, so make sure there is enough room to form and seal the pasta. Using a small brush, brush the egg yolk and water mixture lightly around the spoonfuls of ravioli filling. Place another pasta sheet on top of everything and gently press down around the filling. Try to eliminate excess air in the ravioli or they may burst during cooking. Press more firmly to seal the layers, then cut the pasta with a wheel to make the desired ravioli shape. Pull the pieces apart and dust generously with flour. Place the finished ravioli on a baking sheet or tray with additional flour to prevent the pieces from sticking together. Wrap the finished pasta with plastic and chill until ready to use.
In a small bowl, mix together the remaining ricotta and freshly grated Romano cheese. Cook the ravioli in the boiling water until heated through and just tender, 2-3 minutes. Drain and return the pasta to the empty pot. Toss the ravioli with the warm tomato sauce and the ricotta mixture until well combined.
Turn the pasta out onto a warm serving bowl or individual plate and garnish with chopped basil.
©2013 Nick Stellino Productions