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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
Cool
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