Homemade sausage ravioli is a delightful Italian dish that combines the rich flavors of sausage with the comforting texture of pasta. Its origins can be traced back to the culinary traditions of Italy, where ravioli has been a beloved dish for centuries. Ravioli itself has a long history, dating back to medieval times when stuffed pasta became popular in Italian cuisine. Over time, different regions in Italy developed their own variations of ravioli, incorporating local ingredients and flavors.
The flavor profile of homemade sausage ravioli is robust and satisfying. The filling, made with Italian sausage, imparts a savory and slightly spicy taste. The sausage brings a depth of flavor to the dish, with its combination of herbs and spices. Parmesan cheese adds a tangy and salty note, while the ricotta cheese contributes a creamy and slightly sweet element. The addition of fresh parsley enhances the overall freshness and brings a vibrant touch to the filling. When paired with a tomato-based sauce seasoned with garlic, basil, and oregano, the flavors harmonize beautifully, creating a well-rounded and mouthwatering experience.
Austin enjoys the entire process of making homemade sausage ravioli. Preparing ravioli from scratch is not only a culinary adventure but also a bonding experience for families. From kneading the pasta dough to filling and shaping the ravioli, every step offers an opportunity for Austin to engage in hands-on cooking and develop a deeper appreciation for homemade meals. Not only will he savor the final product, but he’ll also gain valuable skills and create cherished memories in the kitchen.
Austin’s sausage ravioli
Ingredients
For the pasta dough:
- – 2 cups all-purpose flour
- – 2 large eggs
- – 1/2 teaspoon salt
- – 1/4 cup water as needed
For the filling:
- – 1 pound Italian sausage casings removed
- – 1/2 cup grated Parmesan cheese
- – 1/2 cup ricotta cheese
- – 1/4 cup chopped fresh parsley
- – 1/4 teaspoon black pepper
- – 1/4 teaspoon dried oregano
- – 1/4 teaspoon garlic powder
For the sauce:
- – 2 tablespoons olive oil
- – 4 cloves garlic minced
- – 1 can 28 ounces crushed tomatoes
- – 1 teaspoon dried basil
- – 1 teaspoon dried oregano
- – Salt and pepper to taste
Instructions
- Prepare the pasta dough: In a large mixing bowl, combine the flour and salt. Make a well in the center and add the eggs. Gradually mix the flour into the eggs until the dough comes together. If the dough is too dry, add water, one tablespoon at a time, until it reaches the right consistency. Knead the dough for about 5 minutes until smooth. Wrap it in plastic wrap and let it rest for 30 minutes.
- Prepare the filling: In a skillet, cook the Italian sausage over medium heat until browned and cooked through. Transfer the sausage to a bowl and let it cool slightly. Once cooled, mix in the grated Parmesan cheese, ricotta cheese, parsley, black pepper, dried oregano, and garlic powder. Set aside.
- Roll out the dough: Divide the pasta dough into two equal portions. Take one portion and flatten it with your hands. Pass it through a pasta machine set to the widest setting. Fold the dough in half and pass it through the pasta machine again. Repeat this process several times, gradually reducing the width setting each time, until the dough is thin and smooth. Repeat with the second portion of dough.
- Assemble the ravioli: Lay one sheet of pasta dough on a lightly floured surface. Spoon teaspoon-sized portions of the filling onto the dough, leaving about an inch of space between each mound. Brush water around each mound of filling. Place the second sheet of pasta dough over the filling and press down around each mound to seal. Use a knife or a ravioli cutter to cut the ravioli into individual pieces.
- Cook the ravioli: Bring a large pot of salted water to a boil. Carefully drop the ravioli into the boiling water and cook for about 3-4 minutes, or until they float to the top. Remove the cooked ravioli with a slotted spoon and set aside.
- Prepare the sauce: In a separate saucepan, heat the olive oil over medium heat. Add the minced garlic and cook for about 1 minute until fragrant. Pour in the crushed tomatoes and stir in the dried basil, dried oregano, salt, and pepper. Simmer the sauce for about 15 minutes, stirring occasionally.
- Serve: Plate the cooked ravioli and spoon the sauce over the top. Garnish with additional Parmesan cheese and fresh parsley if desired.
