Whether you prefer your pasta boiled or breaded, this Sausage Ravioli Filling will be a hit. A pinch of nutmeg gives this homemade ravioli filling recipe gourmet restaurant-level complexity.

Source: Better Homes and Gardens
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Sausage Ravioli Filling

Ingredients

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Directions

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  • 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.

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  • 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)

249 calories; 11 g total fat; 4 g saturated fat; 1 g polyunsaturated fat; 5 g monounsaturated fat; 162 mg cholesterol; 287 mg sodium. 25 g carbohydrates; 1 g fiber; 0 g sugar; 11 g protein; 0 g trans fatty acid; 583 IU vitamin a; 2 mg vitamin c;

Homemade Ravioli

Ingredients

Dough:
Meat Filling:
Breading:

Directions

For the dough:
  • In a large mixing bowl, add all of the ingredients, and mix until the ingredients come together to form a dough. Turn the dough out onto a floured surface, and knead until smooth and elastic, about 10 to 15 minutes. Wrap in plastic wrap and set aside.

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  • Preheat the oven to 350 degree F.

For the meat filling:
  • Combine the beef, veal, onion, celery, carrots, salt, and pepper in a roasting pan and roast until cooked through, about 1 hour. Let cool.

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  • Add the spinach, then grind ingredients in a meat grinder with a fine grind. Add the eggs and cheese, and mix well to create a paste-like texture.

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  • Roll out the dough on a floured surface using a rolling pin. Make a large, very thin layer of dough. Spread out a thin layer of filling on half of one side of the dough, using a spatula. Fold the dough end over the filling side of the dough. Mark the filled dough with a ravioli marker (ravioli rolling pin). Cut ravioli out using a ravioli cutter. Freeze until hard.

To bread the ravioli:
  • Make an egg wash by mixing together the eggs and milk. Add the ravioli to the wash, then dip in the seasoned bread crumbs. Refreeze until ready to fry.

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  • Preheat a deep fryer to 350 degree F.

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  • Fry the ravioli until golden brown. Serve hot on a plate sprinkled with freshly grated Parmesan on top and tomato sauce on the side.

Reviews (2)

59 Ratings
  • 5 star values: 30
  • 4 star values: 12
  • 3 star values: 4
  • 2 star values: 6
  • 1 star values: 7
Rating: Unrated
11/01/2013
Made this last night and thought it was great. I used the fresh sage and did use the food processor to get the sausage to a finer consistency. I tripled the recipe and the result was enough filler for 48 raviolis (about a tablespoon of filling in each). Which makes me wonder about serving size - 'cause that's not even 3 raviolis per serving?
Rating: Unrated
02/10/2013
I made this recipe a few times. Very simple to make. Make sure its chilled before you use it. Makes for easier handling. I switched out the Sausage for ground turkey thighs on a few occasions. All in all it was a solid recipe, the family loved it. Another variation we did was to use ground chicken and Gorgonzola cheese..