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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Sausage Ravioli Filling

Makes: 6 servings Yield: 1 cup filling (enough for 6 servings)
Start to Finish 20 mins
Sausage Ravioli Filling
  • 4  ounces  bulk Italian sausage
  • 3/4  cup  packed fresh spinach leaves
  • 1  egg yolk, lightly beaten
  • 1/3  cup  ricotta cheese
  • 1  teaspoon  snipped fresh sage or 1/4 teaspoon dried sage, crushed
  • 1/8  teaspoon  grated whole nutmeg

1. In a large skillet, cook sausage over medium-high heat until brown, using a wooden spoon to break up sausage as it cooks. Stir in spinach; cook and stir until wilted. Drain off fat. If mixture is too coarse to stuff ravioli, transfer to a food processor or blender; cover and process or blend with several on/off pulses until chopped.

2. In a medium bowl, combine egg yolk, ricotta cheese, sage, and nutmeg. Stir in sausage mixture. Cover and chill until needed.

Nutrition Facts (Sausage Ravioli Filling)
  • Servings Per Recipe 6,
  • cal. (kcal) 249,
  • Fat, total (g) 11,
  • chol. (mg) 162,
  • sat. fat (g) 4,
  • carb. (g) 25,
  • Monosaturated fat (g) 5,
  • Polyunsaturated fat (g) 1,
  • fiber (g) 1,
  • pro. (g) 11,
  • vit. A (IU) 583,
  • vit. C (mg) 2,
  • sodium (mg) 287,
  • Percent Daily Values are based on a 2,000 calorie diet

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