Sausage Spinach Ricotta Ravioli with Trio of Sauces

Name: Sausage Spinach Ricotta Ravioli with Trio of Sauces
Prep time: 1 h 15 min
Cook time: 1 min
Total time: 1 h 16 min
Cuisine: European, Italian, Mediterranean
Ingredients: 200 grams “00” flour; 2 eggs; 1 tsp salt; 1 lb ground sausage; 1 tbsp oregano; 1 tbsp parsley; 1 tbsp olive oil; 1 tbsp basil; 1/2 onion; 16 Oz ricotta; 1 egg; 1/2 cup of fresh spinach blanched and squeezed out of all water

15 steps

Prep:1h 15minCook:1min

This is delicious. If you have a Kitchen Aide mixer I highly recommend the pasta roller attachment. I did get mine 50% off at Target on the clearance isle, but it’s the best attachment I’ve bought for my 12 year old machine. I use it at least 6 times a year to make fresh pasta.

Updated at: Thu, 17 Aug 2023 10:03:25 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories1492.6 kcal (75%)

Total Fat85 g (121%)

Carbs115.4 g (44%)

Sugars1.7 g (2%)

Protein65.7 g (131%)

Sodium3464.5 mg (173%)

Fiber4.3 g (15%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

Pasta

200 grams00 flour

2eggs

1 tspsalt

Filling

1 lbground sausage

1 Tbsporegano

1 Tbspparsley

1 Tbspolive oil

1 Tbspbasil

0.5onion

16 ozricotta

1egg

½ cupfresh spinach

blanched and squeezed out of all water

Instructions

Step 1

1. Prep the filling. Cook sausage over oil with chopped onion, oregano, parsley, basil.

Step 2

2. Blanch spinach in boiling water for 2 minutes and then put in ice bath and squeeze out excess water (needs to be dry)

Step 3

3. Put sausage mixture, ricotta and egg in blender or food processor till ground down to pipe.

Step 4

4. Put into pipping bag into ravioli.

Step 5

For Pasta:

Step 6

1. Add 1 tsp salt to flour

Step 7

2. Make a well to put eggs in flour.

Step 8

3. Put eggs in and scramble with a fork working your way in dry the flour. Once combined start wedging it in with pasta paddle thing (mines from dollar tree, If you don’t have one it’s cheap).

Step 9

4. Knead for 10 minutes until you leave a mark and it springs back at you in ball.

Step 10

5. Wrap in plastic covered in oil so it doesn’t stick and let sit 1 hour. You need to rest the gluten. If you don’t it won’t work when you roll it out.

Step 11

6. I have the Kitchen Aide Pasta attachment. I used the main roller. Start at 1. Do a envelope fold twice through 1 then a paper fold twice through 1. Have it go through 1 6-8 more times till the lines almost disappear.

Step 12

7. Make your way up to 7, going through once each time.

Step 13

8. Pipe filling, then put water around edges of filling and press down everywhere. Make sure most air bubbles are out and it’s secure. Then cut out ravioli. Coat with flour so they don’t stick together.

Step 14

9. Boil in salted water for about a minute till they float.

Step 15

10. Place in bowl with favorite marinara sauce, Alfredo on top and put a little bit of pesto to accent it. This is a great combo trust me. It’s heaven in your mouth.

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