Italian sausage ravioli. Delicious sausages made with premium ingredients. Add spaghetti sauce, diced tomatoes, beef broth, Italian dressing, and sugar. Remove from heat and add uncooked ravioli; stir to combine.

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. Ravioli is fun because there are so many great fillings you can try and create! You can have Italian sausage ravioli using 14 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Italian sausage ravioli

You need of For pasta.
It's 2 cups of flour.
Prepare 4 of egg yolks.
Prepare 3 of whole eggs.
You need of Salt.
Prepare of Olive oil.
It's of Filling.
You need 1 lb of Italian sausage.
You need 1/2 cup of ricotta cheese.
You need 1/2 cup of shaved parmesan.
It's 1/2 cup of grated mozzarella.
Prepare of Parsley.
Prepare of Pepper.
Prepare of Garlic.

This italian sausage and cheese is a classic ravioli but I love experimenting with other fillings (not all work out - but it's still fun). Italian Sausage Ravioli Alfredo with Asparagus & Breadcrumbs. Super versatile sausage-filled ravioli are paired with tender-crisp asparagus, creamy alfredo --and topped with crispy toasted breadcrumbs. Try the recipe Sausage Filling: Brown sausage in frying pan, drain fat and allow sausage to cool.

Italian sausage ravioli step by step

Combine flour, water, egg, salt, and a little olive oil to mixer. Mix until dough is formed. Add a little water until dough consistency is formed. Remove from mixer and knead for an additional 3-5 minutes. Drizzle olive oil and rub a over ball. Wrap in saran wrap. Refrigerate for 1 hour min..
After dough has sat, pull out and divide into 4 equal part. Roll out each part into long sheets. I used my kitchenaid mixer. Started the first setting on low. Turned mixer to 2 and continued to change the rolling setting until I got the thickness I wanted..
Spoon mixture onto dough separating enough so you can close each one without overflow. (Mixture is below-got a little ahead of myself here lol!).
Depending on how you filled them, you can either fold the same sheet over to enclose them, or cover the top with another layer of pasta. Use your fingers to seal each piece. Use fork to create design along ends as well as seal them a bit more. Some people use an egg wash here to help them stick closed, I didnt and had no issue..
Boil in salted water for 4-6 minutes and serve with your favorite sauce. This would be good with a traditional tomato sauce or an alfredo sauce. The mixture itself would be great for lasagna also!.
For fiing, brown the sausage and drain excess oil. combine all cheese, spices, and hot sausage into bowl and mix until well combined..

When sausage has cooled, mix in eggs and cheese, set aside filling until needed. MAKING THE RAVIOLI DOUGH: Sift flour and salt together. Place flour mixture on a board, making a well in the center of the flour. The ravioli is layered in a dish with marinara sauce, Italian sausage, and cheese and baked in the oven until it becomes a wonderful casserole of pasta goodness. The cool part is that the ravioli goes in the dish frozen.