Meat and Cheese Ravioli

5 from 11 votes

Meat and Cheese Ravioli is a delicious dinner recipe, especially when you make the flavorful filling and homemade pasta dough from scratch!

Prep Time1

Cook Time45

Total Time1 45

Course: Main Course

Cuisine: Italian

Servings: servings

Author: Krissy Allori

Combine all pasta ingredients and mix together to make a stiff dough. Knead by hand or in a stand mixer with the dough hook on medium low speed for 10 minutes or until dough is elastic. Wrap dough in plastic wrap and let rest for at least 20 minutes. On a lightly floured surface roll out to desired thickness and cut as desired.
1 1/2 cups Semolina Pasta Flour, 1 1/2 cups all-purpose Flour, 4 whole eggs, 4 tablespoons olive oil, 4 tablespoons water, 1 teaspoon kosher salt

Cook the 1 pound spicy 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 16 ounces whole milk ricotta cheese, 1/2 cup fresh basil and 1 large 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.

makes 6 dozen raviolis