Sausage & Ricotta Ravioli
Making your own fresh pasta is simple and satisfying
Ingredients
For the Pasta
- 200 grams Plain Flour All Purpose
- 2 Eggs 2 for the dough, 1 to seal the Ravioli
For the Filling
- 4 Pork Sausages approx 260g
- 100 grams Ricotta
- 0.5 tsp Chilli Flakes
- Zest of Half a Lemon
For the Sage Butter Sauce
- 6 tbsp Butter
- 10 Fresh Sage Leaves
Instructions
- Make the Pasta – Tip the Flour either on to a large board or a work surface and make a well in the centre wide and deep enough to hold 2 Eggs.– Crack 2 Eggs into the well and with a fork whisk the Eggs and slowly incorporate the flour from the edges. Take your time and use big motions. – When almost all of the flour is mixed in the you can use your hands to bring the final parts in.– Knead the dough until it is smooth and no longer sticky. This will take a bit of time about 6 minutes.– Once you have a smooth dough wrap in cling film and put in the fridge to rest.
- Make the Filling– Heat a frying pan with little oil.– Take the meat from the sausages and add the Chilli Flakes mix well to distribute. – Place the Sausage mixture into the frying pan and agitate to break up into smaller pieces.– Once cooked through and crisp place in a bowl with the Ricotta and Lemon Zest and mix well.– Place in the fridge to cool down.
- Roll Out the Pasta– Take your final Egg and beat it and set aside.– Take the rested dough and split in half keep on half wrapped in cling film and put the other on a lightly floured surface.– With a rolling pin roll out the dough until very thin. You can also stretch with one hand and roll with the other to achieve especially thin pasta. Or use a machine.– Fold up this rolled dough and cover to prevent it drying out. – Repeat with the other piece of dough and aim for the same size and shape at the first.
- Assemble the Ravioli– Put a large saucepan of water to boil and salt it generously.– Using a tablespoon spoon out portions of the filling across the rolled out pasta leaving room to cut and seal between each. – Next take the beaten egg and brush around each filling ‘mound’.– Lay over the other rolled out piece of pasta pressing down in between the filling squeezing the air out of the ravioli. (Trapped air can cause them to burst)– Using a pastry cutter or glass cut around each sealed filling to create the ravioli.– Use a fork to crimp the edges, press around the sides to seal.– Place the ravioli in the boiling salted water and cook for 3-4 minutes.
- Sage Butter Sauce– In frying pan melt the butter until foaming and the toss in the sage leaves, you can swirl if you wish occasionally. Let the Butter brown and the Sage Leaves crisp up.
- Time to Eat– Drain the Pasta and pour over the Butter Sauce and Sage Leaves and more Lemon Zest– Enjoy!