Low-sodium sausage ravioli

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Cook the Meat: In a skillet over medium heat, cook the unsalted ground pork until fully browned, breaking it apart into very fine crumbles. Remove from heat and drain excess fat.

Step 2

Spice: While the pork is still warm but (but not sizzling), stir in the fennel seeds, oregano, basil, garlic powder and black pepper. This allows the fat to absorb the flavors. Let it cool to room temperature.

Step 3

Blend: Place the cooled, seasoned pork into a food processor. Add the ricotta, Parmesan, and the egg

Step 4

Pulse: pulse the mixture 5-10 times until you achieve a thick, spreadable paste. Be careful not to over-process into a pure liquid; retain a little bit of sausage textre.

Step 5

Fill: Transfer the mixture to a piping ag or use a small spoon to portion out dollops (about 1 tsp each) onto your rolled out pasta dough