Ricotta, Sausage & Spinach Ravioli
Oh my gosh!! This is SO GOOD!!
1 – 454 gram Ricotta Cheese
1 egg
Big handful of finely chopped spinach
1/2 cup pure sausage meat
1 cup freshly grated Parmesan cheese
Salt and pepper
Fry the sausage, when it’s done add the spinach to wilt it. Drain on paper towel, squeeze out extra juice/oil. Add to all other ingredients, mix well and refrigerate.
Make the pasta dough. I set the Kitchen Aide pasta roller to 6 for the thinest. It’s harder to work with, but I love the very thin, light dough!!
Using the ravioli press was fun.. have to say!! Make sure you oil the metal well or your dough will stick. I found my rolling pin kept sticking while I was pressing them closed, so finally just used my fingers, and finished it by just applying pressure to the seams with the rolling pin last. That worked great.
Drop in boiling SALTED water, make sure they don’t stick to the bottom.
When they float they are pretty much ready. About 3 minutes.
I froze the last 24. Put on parchment paper on cookie sheet, freeze well, put into bag.
From the boiling water, I put them in a sauce pan with simmering cream sauce
Add some shredded parmesan cheese, and serve!! I just made 12 at a time.
