Sausage & Ricotta Ravioli

A few weeks ago I posted about my adventures making homemade spaghetti. This time when I decided to tackle pasta making again I decided to go the ravioli route. The dough recipe is the same only this time I ran the pasta through the attachment that makes sheets of pasta. Alternatively you can also roll out the ravioli by hand, just make sure you get it thin enough.

Ravioli is a fun pasta to make at home because you can put anything you like inside of it and really make it your own. Like mine for instance, I am not a big fan of crumbled sausage, I prefer it to be sliced. So when I made my sausage and ricotta ravioli I cooked up a ring of Premio Cheese & Basil sausage and then sliced it up into little coins to stuff inside my pasta. All that's left after that is pairing it up with your favorite sauce and you're ready to go!


Sausage & Ricotta Ravioli
Yield: 1 pound of pasta
Prep Time: 40 minutes     I     Cook Time: 6 minutes

Ingredients

•  3 cups flour
• 4 eggs
• 1 tsp salt
• 2 cups ricotta
• sausage

Start off by preparing the pasta dough. You can find the instructions on how to prepare this here. 

In the meantime cook the sausage over medium heat. When it is fully cooked slice into half inch thick coins and set aside.

Once the pasta dough is formed into a ball, begin rolling it out using a floured rolling pin. Roll the pasta until it is about an 1/8 of an inch. Alternatively if you have a pasta roller attachment that can roll out sheets of dough. When the dough is all rolled out use a knife or a pizza cutter to cut out rectangles of dough. 

On one half of the  rectangle put a spoonful of ricotta and top it with some sausage coins. 

Using your fingers dampen the edges slightly with some water and pinch to seal. Then use a fork and press down on the edges to form ridges on the edges. Repeat this method until you have made all of the ravioli.

Cook the pasta in salted boiling water for approximately 6 minutes or until the ravioli float to the top. Serve with your favorite pasta sauce.