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garlic sausage ravioli


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Cook Time: 53 minutes

Total: 90 minutes

Servings: 6

Cost: $5.09 /serving


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Step 1

Make your sausage the day before you want to use it so that the seasonings and wine will have time to infuse the pork with flavor

Step 2

Cut the pork shoulder into 1/2″ chunks

Step 3

In a food processor mince the garlic, salt, pepper and chilies

Step 4

Add the pork shoulder and pulse to chop

Step 5

When finely chopped, process at full speed and drizzle in the wine

Step 6

Blend until the sausage is sticky looking and the fat has begun to emulsify with the wine

Step 7

Refrigerate for 24 hours

Step 8

Can be eaten fresh within a week or frozen

Step 9

Garlic Sausage Ravioli with Rustic Tomato Sauce Recipe By Tammy Kimbler Ingredients: Ravioli Pasta:2 cups semolina flour (or all bread flour) 2 cups bread flour 8 large eggs (best you can get) 2 tbs olive oilRavioli Filling:1/2 batch garlic sausage 1/2 onion, minced 3/4 cup fresh ricotta cheese (see my link for homemade ricotta here!) 1 egg 1/4 c grated parmesan 1/4 c grated Romano salt & pepper to taste Rustic Tomato Sauce:2 quarts tomatoes (preferably home-canned) 1/2 onion 1 carrot 1 celery stalk 2 gloves garlic 3 tbs olive oil 1 tsp oregano salt and pepper to tasteInstructions:For the pasta, mix flours and olive oil with your fingers until crumbly and oil is distributed

Step 10

Make a well and crack in the eggs

Step 11

Beat eggs with a fork, then stir into the flour mixture

Step 12

Pasta will be stiff

Step 13

If to stiff, add a few tablespoons of water

Step 14

Gather dough together and kneed several minutes until smooth

Step 15

Wrap in plastic and let rest for at least 20 minutes or in the refrigerator up to a day ahead

Step 16

For the filling, sauté onion in a little olive oil until soft

Step 17

Add garlic sausage and cook through

Step 18

Add cooked sausage mixture to a food processor and process until very fine

Step 19


Step 20

Blend in fresh ricotta and egg and season with salt and pepper

Step 21

Refrigerate until ready to use

Step 22

For sauce, mince the vegetables and sauté in olive oil until soft

Step 23

Add oregano and tomatoes

Step 24

Simmer until thick about 1 hour

Step 25

Season to taste with salt and pepper

Step 26

May be made ahead and heated before serving

Step 27

For the ravioli, roll out the pasta dough out on a well floured table in a big circle, as thin as you can get it without it tearing, about 2 feet around or bigger

Step 28

Spread a 1/3″ layer of filling over half of the dough, leaving a 1/2″ edge clear

Step 29

Brush with water or egg wash

Step 30

Fold the pasta over top of the filling, gently pressing out the air pockets and sealing the edges, like a giant calzone

Step 31

With a ravioli roller or chopstick, press out a grid pattern on your pasta dough making your squares about 1″ square

Step 32

Press firmly, but not so hard that you tear the dough

Step 33

With a zigzag ravioli cutter, cut out your squares and transfer them to floured cookie sheets to dry slightly

Step 34

Makes about 100 ravioli

Step 35

To cook the ravioli, bring a big pot of water to boil

Step 36

Turn down to a simmer and add about 25 ravioli at a time

Step 37

Cook for 7-8 minutes, depending on how thin your pasta ended up

Step 38

Thicker pasta takes a bit longer to cook

Step 39

Test it about 5 minutes

Step 40

I like it just past al dente for ravioli

Step 41

Do not boil the water or your ravioli will burst! When done, toss with a little olive oil while you cook the rest

Step 42

To serve, place a handful of ravioli in each shallow bowl

Step 43

Spoon sauce over ravioli and sprinkle with parmesan cheese and a grind of black pepper

Step 44

Ravioli are perfect for the freezer! Place them in a single layer on a tray and freeze

Step 45

Once frozen, load them into a ziplock bag with as much air removed as possible

Step 46

Cook directly from freezer into simmering water without thawing

Step 47

May take an extra minute to cook

Step 48

They are the perfect weeknight dinner

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