Meat and Cheese Ravioli
Meat and Cheese Ravioli is a delicious dinner recipe, especially when you make the flavorful filling and homemade pasta dough from scratch!
Servings: 12 servings
- 1 pound spicy Italian sausage
- 16 ounces whole milk ricotta cheese
- 1/2 cup fresh basil packed
- 1 large egg
To make the filling:
Cook the Italian sausage in a heavy bottom pan over medium high heat until browned and crumbly, about 20 minutes. Allow to cool slightly.
In a food processor, pulse the slightly cooled sausage with the ricotta cheese, basil and egg. You want the sausage to be small crumbles and the mixture to be fully mixed without completely losing the texture of the sausage.
Use a ravioli press to add and seal one teaspoon of filling in between each pasta sheet. Dip finger in water and wet edges of pasta before adding second sheet to allow for a nicely sealed ravioli. Use a roller, gently pressing down, to seal them up. Be sure to heavily flour the outside of your pasta to enable easy release.
Boil the ravioli in plenty of salted water until just done. This will only take a short time! The ravioli will float on the surface of the water when they are finished. Carefully remove and drain. Serve with warm marinara sauce and a generous amount of grated Parmesan cheese.
Calories: 398kcal | Carbohydrates: 28g | Protein: 16g | Fat: 23g | Saturated Fat: 8g | Cholesterol: 120mg | Sodium: 530mg | Potassium: 220mg | Fiber: 1g | Vitamin A: 325IU | Vitamin C: 0.9mg | Calcium: 104mg | Iron: 2.6mg