Rating: 3.88 stars
59 Ratings
  • 5 star values: 30
  • 4 star values: 12
  • 3 star values: 4
  • 2 star values: 6
  • 1 star values: 7
  • 59 Ratings

Boiled or breaded, this restaurant-worthy meat ravioli filling will be a hit at your dinner table. Our top-rated sausage ravioli filling recipe features creamy ricotta, spinach, and a hint of nutmeg. Toss your homemade ravioli in butter or marinara for pasta night.

Source: Better Homes and Gardens

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Credit: Scott Little

Recipe Summary

total:
20 mins
Servings:
6
Yield:
1 cup filling (enough for 6 servings)
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Sausage Ravioli Filling

Ingredients

Ingredient Checklist

Directions

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

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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Instructions Checklist
  • 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.

Instructions Checklist
  • 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.

Instructions Checklist
  • 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.

Instructions Checklist
  • Preheat a deep fryer to 350 degree F.

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

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Reviews

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..