Sausage Ravioli Filling
- 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.
- In a medium bowl, combine egg yolk, ricotta cheese, sage, and nutmeg. Stir in sausage mixture. Cover and chill until needed.
- 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.
- Preheat the oven to 350 degree F.
- Combine the beef, veal, onion, celery, carrots, salt, and pepper in a roasting pan and roast until cooked through, about 1 hour. Let cool.
- 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.
- 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.
- 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.
- Preheat a deep fryer to 350 degree F.
- Fry the ravioli until golden brown. Serve hot on a plate sprinkled with freshly grated Parmesan on top and tomato sauce on the side.
Nutrition Facts (Sausage Ravioli Filling)
- Per serving:
- 249 kcal ,
- 11 g fat
- (4 g sat. fat ,
- 1 g polyunsaturated fat ,
- 5 g monounsaturated fat ),
- 162 mg chol. ,
- 287 mg sodium ,
- 25 g carb. ,
- 1 g fiber ,
- 0 g sugar ,
- 11 g pro.
Al-Vanessa Folsom 1719 Days Ago
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?
Albert DiGeso 1983 Days Ago
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..