Sausage Ravioli (Homemade, Savory, Italian Classic)

Introduction

Ingredients

For the Filling

• 1/2 lb sweet or spicy Italian sausage
• 2 slices smoked bacon, finely chopped
• 2 tsp olive oil
• 1 tsp Cooking with Greens Garlic Herb Blend
• 4 cups fresh spinach, chopped
• 2 eggs, lightly beaten
• 1/4 cup ricotta cheese, drained
• 1/4 cup grated Parmigiano Reggiano cheese

For the Ravioli Dough

• 3 eggs, room temperature
• 1 Tbsp olive oil
• 2 Tbsp water
• 2 1/4 cups unbleached all-purpose flour

Instructions

Make the Filling

1. Heat olive oil in a sauté pan over medium to medium-high heat. Brown the sausage and chopped bacon with CWG Garlic Herb Blend until cooked through.
2. Add chopped spinach and stir until wilted. Transfer mixture to a bowl and let cool.
3. Once cooled, mix in eggs, ricotta, and Parmigiano Reggiano cheese. Refrigerate filling while you prepare the dough.

Make the Ravioli Dough

1. In a bowl, whisk together eggs, olive oil, and water. Set aside.
2. In a food processor fitted with the S-blade, add flour. With the motor running, add the egg mixture. Process for 30 seconds—dough should be lumpy, not a sticky ball.
   • If dough forms a sticky ball, add flour 1 Tbsp at a time until it breaks into large lumps.
   • If too dry, add water 1 Tbsp at a time.
3. Turn dough onto a work surface and press pieces together. Knead about 1 minute until smooth. Wrap in plastic and let rest 30 minutes at room temperature.

Assemble the Ravioli

1. On a floured surface, divide dough into four pieces and shape into rectangles. Roll each rectangle (using a pasta machine or rolling pin) to #5 thickness, dusting with flour as needed.
2. Place rolled dough on the floured surface. Use a 3-inch round cookie cutter to cut out 48 discs.
3. Spoon about 1 Tbsp filling onto the center of 24 discs. Moisten edges with water using a pastry brush, then cover with remaining discs and press to seal.
4. Place ravioli on a lightly floured baking sheet. Cover with a clean cloth and refrigerate until ready to cook.

Cook the Ravioli

1. In a large pot of salted boiling water, cook ravioli in batches for 6–8 minutes or until al dente. Drain and serve with your favorite sauce.

Tips & Variations

• Serve with marinara, browned butter sage sauce, or Alfredo.
• Freeze uncooked ravioli in a single layer, then transfer to a bag for longer storage.
• Substitute turkey sausage for a lighter option.

Frequently Asked Questions (FAQ)

• Shop our Garlic Herb Blend
• Explore more pasta recipes
• Discover comfort food favorites