raviolis

Ricardo's recipe: Sausage and Ricotta Ravioli 

Sausage and Ricotta Ravioli

ml (2 tbsp) olive oil

litre (4 cups) fresh spinach, chopped

eggs, lightly beaten

ml (½ cup) ricotta cheese, drained

60 ml (¼ cup) grated Parmigiano Reggiano cheese

recipe Fresh Ravioli Dough (see recipe)

In a non-stick skillet over medium-high heat, brown the sausage meat in the oil while breaking it slightly. Add the spinach and stir well. Transfer to a bowl and let cool. Add the eggs and cheese to the meat mixture and mix thoroughly. Refrigerate while preparing the dough.

On a floured work surface, divide the dough into four pieces and shape into rectangles to make it easier to work through the pasta machine. Roll a rectangle of dough at a time, dusting it with flour if it becomes sticky, down to number 5 thickness. Place the rolled out dough rectangles onto the floured surface. With a 7.5 cm (3-inch) round cookie cutter, cut 48 discs.

With a spoon, drop about 15 ml (1 tbsp) of the filling in the centre of 24 discs. With a pastry brush, moisten the edges with a little water. Cover with a second disc of dough and press around the filling to seal the ravioli. Place on a lightly floured baking sheet. Cover with a clean cloth and refrigerate until ready to cook.

In a large pot of salted boiling water, cook a few ravioli at a time, 6 to 8 minutes or until al dente. Drain. Serve with Tomato Sauce or in Sage Butter, or both.

You were very specific in the amount or weight in each of the ingredients in this recipe except for the sausage.   They do come in different weights.   Could you please provide the weight of the sausage?

https://cdn.jwplayer.com/v2/media/ALuUb9cE

Fresh Pasta: How to Make Ravioli

Fresh Ravioli Dough (2)

(500 ml) unbleached all-purpose flour

tsp (2.5 ml) salt

eggs

In the bowl of a food processor, place the flour and salt. Add the eggs and pulse for 30 seconds. The dough should not form a ball, but remain lumpy.

Place on a work surface and press the pieces together. Knead for about 2 minutes or until the dough is smooth. Cover in plastic wrap and top with an upside-down bowl. Let the dough rest for 30 minutes at room temperature before rolling.

Once the ravioli was boiled, it became very hard. Either something is wrong with the recipe or there is something missing. Also after pulsing the dough in the food processor, it turned very sticky.

pâte à ravioli, boeuf, porc, petit salé, mortadelle, oeuf, oignon, céleri, carotte, chou, parmesan râpé, gruyère râpé, vin blanc, huile d'olive, poivre, sel

Raviolis maison au boeuf

pâte à ravioli fraîche

300 g de boeuf

g de porc cuit (filet, restes de rôti)

g de petit salé

70 g de mortadelle

oeufs

oignons émincés

branches de céleri hachée

carottes coupées en cubes

g de chou râpé

g de parmesan râpé

200 g de gruyère râpé

verres de vin blanc

huile d'olive

poivre

Faire chuaffer un peu d'huile, y faire revenir la viande.

Rajouter les oignons, le céléri, les carottes et le chou.

Laisser suer puis mouiller avec le vin blanc et un peu d'eau. 

Hacher la préparation avec les tous autres ingrédients et bien mélanger.

Farcir les raviolis et les faire cuire à l'eau bouillante salée 7-8 minutes environ.

Réalisez à la maison votre pâte à raviolis chinois et cuisinez un vrai repas chinois 100% maison. Gyoza, bouchées vapeur, devenez le roi du ravioli !

Pâte à raviolis Chinois

200 g de farine type 45

cl d'eau bouillante

pincée de sel ou sel fin

Lobster Ravioli with Lobster Butter Sauce

(250 ml) lobster meat, diced

(125 ml) mascarpone cheese

(2.5 ml) grated lemon zest

wonton wrappers, thawed

(250 ml) shallots, thinly sliced

lobster shell pieces

(15 ml) tomato paste

saffron

(250 ml) white wine

(150 ml) cold butter, cubed

Salt and pepper

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In a bowl, combine the lobster meat with the cheese and lemon zest. Season with salt and pepper. Set aside.

On a work surface, lay eight squares of dough at a time. With a spoon, place about 15 ml (1 tablespoon) of filling in the centre of each square. Brush the dough with a little water. Cover with second wonton square and press around the filling to press out any air bubble and seal the ravioli. Repeat with the remaining ingredients. Place on a baking sheet lined with parchment paper. Cover and refrigerate.

Ravioli

In a large saucepan, sauté the shallots and lobster shells with the tomato paste and saffron for about 5 minutes in 30 ml (2 tablespoons) of butter. Deglaze with the wine and bring to a boil. Remove from the heat and let steep for 5 minutes. Strain. Return the cooking liquid to the saucepan and discard the shallot and lobster shell mixture.

Bring the cooking juices to a boil and reduce until about 60 ml (¼ cup) of sauce remain. Over low heat, gradually add the butter, whisking constantly. Adjust the seasoning. If necessary, add a little pasta cooking water if the sauce seems too thick when you are ready to serve.

Meanwhile, in a large pot of salted boiling water, cook the ravioli for 4 to 5 minutes. Drain. Oil lightly. Divide the ravioli among four bowls. Drizzle with the lobster butter sauce. Season with pepper.

Sauce

Je réussi très bien mes raviolis avec pâte fraîche maison mais ici , j'ai trouvé cette recette sans goût. On dirait que le mascarpone masque le goût du homard et que le citron prends le dessus sur le goût.Le mascarpone ici n'est pas nécessaire, il est même nuisible.

La sauce au beurre était extraordinaire! Un peu trop de zeste de citron pour donner de la finesse au mascarpone et homard.
Par contre, naïvement j'ai cru qu'en prenant de la pâte wonton (de première qualité) pour faire des raviolis j'aurais autre chose que des dumplings mous et translucides au homard. La prochaine fois, je prendrai définitivement de la pâte à ravioli.

J'ai fait la sauce seulement, ayant déjà acheté des raviolis du commerce. J'ai utilisé des poireaux à la place des échalotes françaises. Oh la la !!! Quelle recette extraordinaire! Mes invités était en extase. Moi aussi. Merci pour cette incroyable recette.

Ma recette fétiche! Goût personnel: je fais un moitié-moitié de beurre salé et non-salé, le goût naturellement sucré du homard y gagne.

Bonjour, 
Si je n’ai pas de carcasse d’homard, je dois prendre 2 tasses du jus de congélation de mon homard ? Je ne crois pas qu’il y en aura pour 2 tasses.. comment puis-je adapter ma recette ? 
Merci!!

Excellent. Comme mon mari préféré les sauce rosées, j ai remplacé le vin par de la crème à cuisson 15%. Très velouté et apprécié

Cette recette est extraordinaire!  Quelle belle variation pour un de mes plats préférés: le homard!  Mais attention: pas recommandé si vous êtes à la diet, mais même à ça, il faut l'essayer au moins une fois dans la vie.  Si vous préférez des plus petits ravioli, mettez la préparation sur un côté d'une pâte, badigeonnez le tour, et replier sur elle même pour former un rectangle.  Même bon goût!!!!

Excellent. Cependant, trop lourd avec 100% mascarpone. Je préfère alléger en mettant 50% mascarpone et 50% ricotta.

J’ai jamais mangé quelques choses d’aussi mauvais c’est pas drôle de gaspiller du beau homard et lui il sans fou mais au prix que le homard es je recommande à tout le monde de pas essayer cette recette

Je fais cette recette avec des pâtes fraîches maison, c'est excellent! Hors saison, j'utilise du homard congelé (1 paquet de 200g pour la farce et 1 paquet de 200g pour garnir) et je garde tout le jus de la décongélation pour faire la sauce, à laquelle j'ajoute de la crème... Un vrai régal!

In this Italian Sausage Brussels Sprout Ravioli, sautéed shallots, garlic and cooked mild Italian sausage tossed with oven-roasted Brussels sprouts and cheese filled ravioli in white wine and broth-y sauce. Finish with a sprinkling of freshly grated Parmesan cheese, toasted pine nuts and parsley.

Italian Sausage Brussels Sprout Ravioli

brussels sprouts

olive oil

kosher salt

cheese filled ravioli ((I use Rana's))

shallot (finely diced)

garlic (minced)

sausage

dry white wine

chicken broth

black pepper

Parmesan cheese

pine nuts

parsley (for serving)

Preheat your oven to 400°.

Place the halved Brussels onto a rimmed, metal baking sheet and drizzle with olive oil. Toss to coat, placing each one cut-side down and sprinkle with a few pinches of kosher salt. Roast for 18 to 20 minutes or until roasted and caramelized. Rotate the pan halfway through to ensure even roasting.

Bring a large pot of generously salted water to a boil.

Meanwhile, heat a large, deep-sided skillet on medium to medium-low and drizzle in a little olive oil. Sauté shallots, garlic with a pinch of kosher salt until just tender. Add in the mild or hot Italian sausage and use a wooden spoon to break it up into small crumbles. Fully cook the sausage until browned and no longer pink. You want some crispy brown bits stuck to the bottom of the pan. Drain off any fat as needed.

Right now is when I would drop in the fresh raviolis. Using fresh raviolis instead of frozen saves so much time. Typically they cook for 4-ish minutes, but follow the package directions and time it appropriately.

Once the Italian sausage is browned, pour in the white wine and use a wooden spoon to scrape the brown bits up off the bottom of the pan. Simmer for 2 to 3 minutes before pouring in the low-sodium chicken broth. Stir, bring to a simmer and reduce to low..

Add in the roasted Brussels sprouts and cooked raviolis. Gently give it a toss to coat everything in the broth-y sauce and season with kosher salt, freshly ground black pepper and toss in roughly 2 tablespoons of toasted pine nuts before grating in a little of the fresh Parmesan cheese.

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Top Tags

Sausage and Ricotta Ravioli

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The most viewed raviolis recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine