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Italian Sausage and Ricotta Ravioli

Serves: 10Category: PastaRecipe course: MainMachine: Cooking MachineTotal time (min.): 90
italian-sausage-and-ricotta-ravioli.png italian-sausage-and-ricotta-ravioli.png

For this recipe, try to source the best quality Italian sausages you can, as this will make a huge difference to the final dish. They come in a variety of sizes and flavours so choose one you like, whether it’s traditional, with fennel, or with dried chillies, as any will work in this recipe. The meatiness of the crisp-fried sausage meat is tempered by the creamy ricotta and fresh herbs, resulting in a delicious ravioli, perfect for a celebration meal, or a comforting Friday night dinner at home. This is a great recipe to make and freeze half for a later date, simply freeze the uncooked ravioli in a single layer before transferring to a container for up to 3 months, then cook from frozen, adding 2-3 mins to the final cooking time. If you want to, you can form the ravioli by hand in the traditional manner, however a ravioli tray speeds things up and helps you make picture-perfect pasta every time.

Ingredients

Tools

Method

  1. Fit the Stir Tool
  2. Add olive oil into the appliance bowl, fit the splashguard
  3. Heat - 1 minute, 160ºC, speed off
  4. Then add the crumbled sausage meat
  5. Cook - 8 minutes, 140ºC, speed Stir 2
  6. Then add garlic into the appliance bowl
  7. Mix – 1 minute, speed Stir 1
  8. Transfer the meat mixture into a large bowl and let cool
  9. Clean the appliance bowl and fit the K-Beater
  10. Add flour and eggs into the appliance bowl, fit the splashguard
  11. Mix - 1 minute, speed 1
  12. Transfer the dough to a clean work surface
  13. Knead by hand until smooth – 5 minutes
  14. Wrap the dough in plastic wrap and chill in the fridge – 30 minutes
  15. Retrieve the cooled sausage mixture
  16. Add the ingredients and mix well to combine
  17. Retrieve the chilled dough and cut in half
  18. Wrap one half in plastic wrap to prevent drying out
  19. Attach the Pasta Roller attachment
  20. Adjust the setting to 0
  21. Sprinkle some flour between the rollers
  22. Flatten one half of the dough until 1 cm thick
  23. Start on speed 1
  24. Pass the dough through the rollers
  25. Repeat passing the dough through the rollers, adjusting the setting down each time until you reach setting 9
  26. Repeat the same with the second half of the dough
  27. Remove the attachment from the machine
  28. Sprinkle a ravioli tray with a little flour
  29. Cut the rolled dough into sheets slightly larger than the ravioli tray
  30. Line the ravioli tray with the pasta sheet and press gently into the holes
  31. Fill each hole with 1 tsp of the sausage filling
  32. Place another sheet of pasta on top and roll with the rolling pin to seal
  33. Remove the ravioli from the tray, discard any excess dough
  34. Repeat the same with the remaining filling and pasta
  35. Fill a large saucepan with water and bring to the boil, then season well with salt
  36. Add a few of the ravioli into the saucepan
  37. Simmer until they float – 2-3 minutes, medium-low heat
  38. Using a slotted spoon, transfer the ravioli to a serving plate
  39. Repeat the same with the remaining ravioli
  40. Serve

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