Sausage Ravioli

  • 1/2 lb sweet or spicy Italian sausage
  • 2 slices smoked bacon chopped finely
  • 2 tsp olive oil
  • 1 tsp CWG 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
  • Ravioli Dough

Add oil to a saute pan and Brown the sausage and chopped bacon with CWG Garlic Herb blend over medium to medium high heat until browned. Add the spinach and stir well. Transfer to a bowl and let cool. Add the eggs and cheese to the meat mixture and mix thoroughly. Refrigerate while preparing the dough. On a floured work surface, divide the dough into four pieces and shape into rectangles to make it easier to work through the pasta machine. Roll a rectangle of dough at a time, dusting it with flour if it becomes sticky, down to number 5 thickness. Place the rolled out dough rectangles onto the floured surface. With a 3-inch round cookie cutter, cut out 48 discs. With a spoon, or small ice cream scoop, drop about 1 tbsp of the filling in the center of 24 discs. With a pastry brush, moisten the edges with a little water. Cover with a second disc of dough and press around the filling to seal the ravioli. Place on a lightly floured baking sheet. Cover with a clean cloth and refrigerate until ready to cook. In a large pot of salted boiling water, cook a few ravioli at a time, 6 to 8 minutes or until al dente. Drain. Serve with sauce.


  • 3 eggs room temperature
  • 1 tbsp olive oil
  • 2 tbsp water
  • 2 ¼ cups unbleached all-purpose flour
 In a bowl, combine the eggs, oil and water. Set aside. In a food processor fitted with the S-shaped metal blade, add the flour. With the motor running, add the egg mixture. Process for 30 seconds. The dough should not form into a ball, but remain lumpy. If the dough forms into a sticky ball, add flour, 1 tbsp at a time until it breaks in large lumps. If it is too dry, add 1 tbsp water, or as needed. Place on a work surface and press the pieces together. Knead for about 1 minute or until smooth. Wrap the dough with plastic wrap and let rest for 30 minutes at room temperature before rolling.

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