SAUSAGE STUFFED RAVIOLI
A month ago I had the privilege of spending a couple of weeks in Italy. One of my favorite pasta dishes while I was there was a sausage and mushroom stuffed ravioli with sage butter. After about two weeks of being home I gave into my cravings and gave making homemade pasta another try. I won’t lie, it is a little tricky, but once you have the hang of it, it gets a little easier. The end result wasn’t as perfect as what I was served, but it was delicious and my family loved it. Note, I made a smaller batch, which made about 50 ravioli’s, but the recipe could easily be doubled. And, if made ahead it would be great for a crowd (but, I wouldn’t make it and have company on the same day).
Sausage Filling:
8 - ounces cremini mushrooms, stemmed and coarse chopped
1 - cup grated Pecorino Romano or Parmesano Reggiano cheese
2 - tablespoons cream
4 - green onions, coarse chopped
2 - teaspoons olive oil
2 - teaspoons butter
1 - teaspoon black pepper
Preparation:
1 - In a sauté pan over medium high heat, add olive oil and butter.
2 - Add mushrooms and sauté for about 5 minutes.
3 - Crumble the Buffalo Sausage into the pan and stir into the mushrooms. Sauté until cooked through, about 5 minutes.
4 - Remove the pan from heat and transfer the sausage to a food processor along with the cream. Pulse process until the mixture is incorporated.
5 - Add the cheese and pulse process again until incorporated.
6 - Scrape down the sides and along the bottom to incorporate any missed pieces and add the green onions. Flash process, leaving bits of green visible.
7 - Remove the blade and cover until you are ready to use.You can also make this ahead and refrigerate for a later use.
Pasta Dough:
1 - cup semolina flour *I blended this flour in my smoothie blender to make a little more fine.
1 - cup high protein flour or all-purpose flour +
1 - teaspoon salt
3 - eggs, beaten
1 - tablespoon olive oil +
1 - egg white, beaten
Salt for pasta water
Sage leaves and lemon wedges for garnish
Preparation:
1 - Place flour and salt in a mixing bowl and stir.
2 - Create an impression in the center of the flour and add the eggs and oil.
3 - Using a dough hook, mix the ingredients together. If too stiff, add a little cold water. Cover your mixer with a dishtowel to avoid flying dough.
4 - Scrape the dough off of the hook occassionally and continue to beat the dough for an additional 6 minutes on low to medium low speed.
5 - Remove the dough and place on a floured surface. Knead the dough a few times by hand and shape into a ball. Rub with a little oil and cover with plastic wrap and allow the dough to rest for 30 minutes.
6 - Cut your dough into manageable pieces. I cut mine into 8 pieces.
7 - Press each piece into a rectangular shape with your hand, before running it through a pasta machine or rolling it out by hand.
8 - Set your pasta machine to 2, so the dough will easily pass through, yet flatten out on the first time through. Reset the dial to 5 and send the flattened pieces through again, catching the sheets with your hand as it comes through the pasta machine and pulling it forward. The dough will be very fragile.
9 - Lay your pasta strips on a lightly floured surface.
Assembly Preparation:
* Starting half an inch form the end of a pasta strip place half a tablespoon of filling (or desired amount). Continue down the sheet every inch on half of the pasta sheets.
* Brush the egg whites between the sausage fillings.
* Place another sheet on top of the sausage-covered sheets and press down in between the fillings.
* Cut in between the fillings with a knife and seal the edges together with a fork. *At this point you can cover the ravioli’s, refrigerate and cook at a later time.
* Bring a large pot of cold water to a boil and add 2 tablespoons of salt as the water starts to bubble (it’s an Italian thing).
* Drop Ravioli’s into the pot, adding only as many as the pot will hold without crowding them. I did about 10 at a time. Boil for two minutes and remove with slotted spoon and place on a platter. Repeat until finished.
* To Serve: Place 4 to 5 Ravioli’s on each plate, and drizzle with Sage Butter. Garnish with fried sage leaves, slivers of cheese, and lemon.
* Sage Butter: In a saucepan over medium heat, add 1 - stick salted butter and 2 small bundles of fresh sage leaves or about 1/3 cup fresh sage leaves. Allow butter and leaves to simmer, stirring occasionally for about 5 minutes. Reduce heat if needed. Remove butter from heat until needed. Remove leaves and drizzle over the pasta.
https://wildideabuffalo.com/blogs/recipes/sausage-stuffed-ravioli
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