Italian sausage and ricotta cheese stuffed inside sheets of homemade pasta to make the tastiest authentic Italian ravioli pasta!
Making pasta is such a great way to use ranch eggs especially when you have an overload of them. They give the best flavor to the dough. Not only can you use up some of the eggs you have grown but tomatoes as well. Use this Roasted Cherry Tomato Sauce to sauce these raviolis to take the homemade pasta to the next level!
Ingredients
- Flour
- Eggs
- Salt
- Parsley
- Ricotta Cheese
- Italian Sausage
Instructions
- Pour the flour on a clean and dry surface. Make a well in the center.
- Add the eggs, salt and parsley to the well of flour.
- Gently whisk the eggs, salt and parsley together with a fork while slowly combining the flour into the mixture to make your dough.
- Once the flour is mostly combined with egg mixture, knead the dough with your hands for about 10 minutes. If your dough is sticky, you can add a little flour while kneading to get the right texture. You don’t want the dough to be sticky but don’t add too much flour or it will crack and not roll out properly.
- After kneading. Form the dough into a ball and wrap it in plastic wrap and let rest on the counter for 30 minutes.
- While the dough is resting, make the filling mixture. In a small bowl, add the ricotta cheese, cooked Italian sausage and salt and mix until well combined.
- Set out a couple baking sheets and lightly sprinkle flour on them to put your sheets of dough on.
- Take your rested dough and divide it into 4 sections. Shape the dough with your hands into a rectangle shape that is about 1/4 inch thick. Do this with all four sections. Run these through your pasta roller on the second to thinnest setting. Lay the rolled-out dough on the floured sheets.
- Score the dough with a knife into 1-inch by 1-inch squares.
- Cut the dough on the scored lines.
- Take a 1/2 tsp measuring spoon and use this to portion the filling onto the center of half of your cut dough pieces.
- Take the plain piece of dough and lay it over top of the filling so the edges line up and use a fork to bond the two pieces of dough together.
- Boil a large pot of water. Once boiling add in your raviolis. Cook for 10 minutes.
- Strain when finished cooking but don’t rinse them.
- Add the ravioli to your favorite sauce. Top with parmesan cheese. Serve.
Italian Ravioli
Yield:
2 Servings
Prep Time:
1 hour 10 minutes
Cook Time:
10 minutes
Total Time:
1 hour 20 minutes
Italian sausage and ricotta cheese stuffed inside sheets of homemade pasta to make the tastiest authentic pasta dish!
Ingredients
- Dough:
- 2 1/8 C Flour (spooned/leveled)
- 3 Large Eggs
- 1/2 Tsp Salt
- 1/2 Tsp Parsley
- Filling:
- 1/2 C Ricotta Cheese
- 1/2 C Italian Sausage (cooked)
- 1/2 Tsp Salt
Instructions
- Pour the flour on a clean and dry surface. Make a well in the center.
- Add the eggs, salt and parsley to the well of flour.
- Gently whisk the eggs, salt and parsley together with a fork while slowly combining the flour into the mixture to make your dough.
- Once the flour is mostly combined with egg mixture, knead the dough with your hands for about 10 minutes. If your dough is sticky, you can add a little flour while kneading to get the right texture. You don't want the dough to be sticky but don't add too much flour or it will crack and not roll out properly.
- After kneading. Form the dough into a ball and wrap it in plastic wrap and let rest on the counter for 30 minutes.
- While the dough is resting, make the filling mixture. In a small bowl, add the ricotta cheese, cooked italian sausage and salt and mix until well combined.
- Set out a couple baking sheets and lightly sprinkle flour on them to put your sheets of dough on.
- Take your rested dough and divide it into 4 sections. Shape the dough with your hands into a rectangle shape that is about 1/4 inch thick. Do this with all four sections. Run these through your pasta roller on the second to thinnest setting. Lay the rolled out dough on the floured sheets.
- Score the dough with a knife into 1 inch by 1 inch squares.
- Cut the dough on the scored lines.
- Take a 1/2 tsp measuing spoon and use this to portion the filling onto the center of half of your cut dough pieces.
- Take the plain piece of dough and lay it over top of the filling so the edges line up and use a fork to bond the two pieces of dough together.
- Boil a large pot of water. Once boiling add in your raviolis. Cook for 10 minutes.
- Strain when finished cooking but don't rinse them.
- Add the ravioli to your favorite sauce. Top with parmesan cheese. Serve.
[…] you love Italian food, you should also try this homemade Italian Ravioli, Easy Lasagna, Zucchini Lasagna, and these Easy Baked […]