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Homemade Three Cheese Ravioli with Sweet Italian Sausage

alarm
Total Time:
2 hrs 0 mins
school
Skill Level:
Intermediate
restaurant_menu
Servings:
4 Servings

When you have a little more time on your hands to make dinner, this homemade three cheese ravioli with sweet Italian sausage is well worth t View More expand_more

When you have a little more time on your hands to make dinner, this homemade three cheese ravioli with sweet Italian sausage is well worth the effort—rich, ultra-cheesy ravioli in a pool of zesty tomato sauce topped with flavorful sausage. You’ll savor every mouthwatering bite!

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Homemade Three Cheese Ravioli with Sweet Italian Sausage
alarm
Total Time:
2 hrs 0 mins
school
Skill Level:
Intermediate
restaurant_menu
Servings:
4 Servings

Ingredients


Product ImageSweet Italian Sausage
1 Pack
Carando Sweet Italian Sausage
1 Pack
¼ Cup
00 Flour
¼ Cup
4 Whole
Eggs
4 Whole
3 Tablespoons
Extra Virgin Olive Oil
3 Tablespoons
1 Cup
Semolina Flour, For Dusting (as needed)
1 Cup
16 Ounces
Ricotta Cheese
16 Ounces
½ Cup
Fontina Cheese, Shredded
½ Cup
½ Cup
Parmesan Cheese, Grated
½ Cup
1 Tablespoon
Fresh Sage, Minced
1 Tablespoon
4 Cloves
Fresh Garlic, Minced
4 Cloves
¼ Cup
Fresh Basil, Minced
¼ Cup
1 Can
San Marzano Tomatoes, Crushed
1 Can

Directions


  1. Cook sausages according to package instructions and allow to cool completely.

  2. While the sausages are cooking, place the 00 flour in a large mixing bowl, making a well in the center.

  3. Add 3 whole eggs, 1 yolk, and 1 tablespoon of extra virgin olive oil into the well. Using a fork, whisk together the eggs and olive oil, incorporating some of the flour as you go.

  4. Combine the remaining flour with the egg mixture until a rough dough is formed.

  5. Dust the work surface with some of the semolina flour. Turn the dough out onto the surface and knead for about 10 minutes, or until the dough is smooth and pliable.

  6. Wrap dough in plastic wrap and refrigerate for about 30 minutes.

  7. While the dough is resting, combine the cheeses, remaining egg, and sage in a mixing bowl.

  8. Transfer the mixture to a fine-mesh sieve over the sink or another bowl and allow to drain for about 30 minutes.

  9. While the filling is draining, remove the pasta dough from the refrigerator, divide into two balls, and cover one of them.

  10. Pass the first ball through a pasta roller, decreasing by one notch each time, dusting with semolina each time, until you get to the second-to-last setting.

  11. Place 1½ tablespoons of the filling on the bottom half of the dough sheet and fold over the top half to cover.

  12. Tamp down the pasta around the filling with a small glass (a champagne flute works well), then press the dough around the filling to seal.

  13. Use a pasta cutter to cut evenly between each ravioli and transfer to a lined sheet tray dusted with semolina.

  14. Repeat the entire process with the remaining dough ball and filling.

  15. Bring a large pot of water to a boil.

  16. Slice the sausages on an angle into 4 slices.

  17. Heat a large pan over medium-high heat.

  18. Add the remaining olive oil to the pan and add the garlic and sausage slices

  19. When the garlic is just beginning to get some color, add the crushed tomatoes and basil, reduce heat, and simmer for about 5 minutes

  20. Drop the ravioli into the boiling water in batches to avoid crowding the pot. When they float to the top of the water, remove with a slotted spoon to a sheet tray.

  21. When all of the ravioli are done, place them on a large serving platter and top with the sausages and tomato sauce.

  22. Serve immediately.

Life is Delicious. Savor It.

Ingredients


1 Pack
Carando Sweet Italian Sausage
1 Pack
¼ Cup
00 Flour
¼ Cup
4 Whole
Eggs
4 Whole
3 Tablespoons
Extra Virgin Olive Oil
3 Tablespoons
1 Cup
Semolina Flour, For Dusting (as needed)
1 Cup
16 Ounces
Ricotta Cheese
16 Ounces
½ Cup
Fontina Cheese, Shredded
½ Cup
½ Cup
Parmesan Cheese, Grated
½ Cup
1 Tablespoon
Fresh Sage, Minced
1 Tablespoon
4 Cloves
Fresh Garlic, Minced
4 Cloves
¼ Cup
Fresh Basil, Minced
¼ Cup
1 Can
San Marzano Tomatoes, Crushed
1 Can

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