Written by CUBBin the Kitchen Published on in Dinner, Lunch, Recipes
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Now when I suggest you make your own pasta I know some of you are going to shy away. I, myself, for years didn’t attempt it and felt it was complicated and I didn’t have a pasta roller. This is still true I do not have a pasta machine; I do however have a rolling pin and two hands. I am hopefully going to convince you that pasta is not mysterious or difficult. Why not give it a go with my Sausage and Ricotta Ravioli.
Pasta really is a very simple recipe to remember for every portion you want 1 egg and for each egg you want 100 grams of flour. Now most recipes will tell you to use 00 flour – you absolutely can and it will make beautiful pasta. However if you do not have 00 flour you can use plain/all purpose flour. I will always have plain flour and with just the two ingredients you can have fresh soft pasta in no time.
There are a couple of things to remember when making the ravioli. The first is that you must roll it thin. This is important as the shape involves two layers and you don’t want over thick pasta. The second is your filling should be cool, you do not want your filling to be hot when you place it on the rolled out pasta. It should also be fully cooked as it will not have time to cook along with the pasta.
This ravioli is a really easy recipe with very few components. In fact the pasta, filling and sauce total only 8 ingredients. The flavours in this dish will definitely make you come back for more and more. This sage butter sauce is my go to sauce when I want a quick pasta dish. Use your favourite sausages and you are sure to love it. I use pork sausages and doctor them up with dried chilli flakes and lemon zest.
Want to see some other Italian dishes? Check out:
Lovely Lasagne
Beef Ragu
Crispy Fried Ravioli
I hope you love this Sausage and Ricotta Ravioli as much as I do. It is also my hope that you will feel confident enough to try making pasta yourself. If you do try it out let me know how you got on in the comments below. You can also tag me on social media and user the #CUBBintheKitchen to be featured in my stories.
Sausage & Ricotta Ravioli
Making your own fresh pasta is simple and satisfying
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 15 minutes mins
Cook Time 10 minutes mins
Total Time 25 minutes mins
Course Appetizer, Main Course
Cuisine Italian
Servings 2
Calories 804 kcal
Ingredients
For the Pasta
- 200 grams Plain Flour All Purpose
- 2 Eggs 2 for the dough, 1 to seal the Ravioli
For the Filling
- 4 Pork Sausages approx 260g
- 100 grams Ricotta
- 0.5 tsp Chilli Flakes
- Zest of Half a Lemon
For the Sage Butter Sauce
- 6 tbsp Butter
- 10 Fresh Sage Leaves
Instructions
Make the Pasta
– Tip the Flour either on to a large board or a work surface and make a well in the centre wide and deep enough to hold 2 Eggs.
– Crack 2 Eggs into the well and with a fork whisk the Eggs and slowly incorporate the flour from the edges. Take your time and use big motions.
– When almost all of the flour is mixed in the you can use your hands to bring the final parts in.
– Knead the dough until it is smooth and no longer sticky. This will take a bit of time about 6 minutes.
– Once you have a smooth dough wrap in cling film and put in the fridge to rest.
Make the Filling
–Heat a frying pan with little oil.
– Take the meat from the sausages and add the Chilli Flakes mix well to distribute.
– Place the Sausage mixture into the frying pan and agitate to break up into smaller pieces.
– Once cooked through and crisp place in a bowl with the Ricotta and Lemon Zest and mix well.
– Place in the fridge to cool down.
Roll Out the Pasta
– Take your final Egg and beat it and set aside.
– Take the rested dough and split in half keep on half wrapped in cling film and put the other on a lightly floured surface.
– With a rolling pin roll out the dough until very thin. You can also stretch with one hand and roll with the other to achieve especially thin pasta. Or use a machine.
– Fold up this rolled dough and cover to prevent it drying out.
– Repeat with the other piece of dough and aim for the same size and shape at the first.
Assemble the Ravioli
See AlsoGarlic Potato RecipeGhee Roast Dosa Recipe | Crispy Paper Dosa | Nei Roast | Paper Plain Dosa - MasalakorbTake Tomato Soup Up a Notch With This Roasted Tomato Soup with Chipotle RecipeGrenadine Recipe (Pomegranate Simple Syrup) | Entirely Elizabeth– Put a large saucepan of water to boil and salt it generously.
– Using a tablespoon spoon out portions of the filling across the rolled out pasta leaving room to cut and seal between each.
– Next take the beaten egg and brush around each filling ‘mound’.
– Lay over the other rolled out piece of pasta pressing down in between the filling squeezing the air out of the ravioli.(Trapped air can cause them to burst)
– Using a pastry cutter or glass cut around each sealed filling to create the ravioli.– Use a fork to crimp the edges, press around the sides to seal.
– Place the ravioli in the boiling salted water and cook for 3-4 minutes.
Sage Butter Sauce
– In frying pan melt the butter until foaming and the toss in the sage leaves, you can swirl if you wish occasionally. Let the Butter brown and the Sage Leaves crisp up.
Time to Eat
– Drain the Pasta and pour over the Butter Sauce and Sage Leaves and more Lemon Zest
– Enjoy!
Notes
LEFTOVERS TIP
By far the best thing you can do with you left over ravioli is to follow my recipe forCrispy Fried Ravioli!This turns premade ravioli into deep fried bites of heaven with a super quick tomato sauce.
Keyword Cooking, Fresh, Home Cooking, Homemade, Pasta, Quick, Ricotta, Sage Butter, Sauce, Sausage
4 Comments
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June 2, 2020 at 6:19 am ·Reply
Like!! Great article post.Really thank you! Really Cool. -
June 2, 2020 at 6:20 am ·Reply
I like the valuable information you provide in your articles. -
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