SAUSAGE & CHEESE RAVIOLI WITH SAUCE
Nothing better than made from scratch ravioli and sauce.
Provided by Lynn Socko
Categories Other Sauces
Time 1h15m
Number Of Ingredients 20
Steps:
- 1. STUFFING: Scramble up & brown sausage. Let cool, mix with ricotta, provolone, parm, egg, and garlic powder.
- 2. DOUGH: DOUGH: Place flour in a large semi flat bowl or on counter top, make a well in the center, add salt and egg & pepper, opt. Mix together with your fingers till well incorporated. Add a little water at a time mixing with hand till dough starts to stick together. Knead for about 5 min. Form into a ball, wrap tightly in saran wrap. Let rest for at least 30 min. After dough has rested, cut into 4 quarters, roll each quarter out starting with the widest setting on your roller. Fold in half and send through roller again. Now adjust roller to the next smallest setting. Continue this process until you have sent dough through the smallest setting. The pasta should be thin enough that you can see the form of your hand through it.
- 3. Place a heaping tsp of filling in center of dough strip, leaving about 2" on either side of stuffing. Brush dough around stuffing with water. Now place second strip of dough on top or fold dough over. Seal all four sides making sure all air is out of ravioli pockets. Cut in between each ravioli and seal all edges using finger or fork. Place on parchment paper lined cookie sheet, refrigerate or freeze ravioli till needed. When ready to cook, bring pot salted water to a boil, place a few ravioli in at a time, boil for 5-10 min. depending on size of ravioli, remove, place on parchment paper lined pan.
- 4. SAUCE: Place canned diced tomatoes, lemon juice and sugar in food processor, slightly puree to remove chunks. In a sauce pan saute onions, garlic and mushrooms and chopped basil in one stick of melted butter till tender. Add pureed tomatoes and simmer for about 10-15 min.
- 5. While sauce is making, melt one stick of butter in skillet, brown your boiled ravioli. Place browned ravioli on plate, top with sauce.
ITALIAN SAUSAGE RAVIOLI BAKE
An easy meal to make on a busy weeknight. Serve with a side salad and garlic bread. Kids love this dish.
Provided by Yoly
Categories World Cuisine Recipes European Italian
Time 1h
Yield 6
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch dish and set aside.
- Cook Italian sausage in a skillet over medium-high heat until browned and crumbly, 5 to 10 minutes. Drain off grease. Add spaghetti sauce, diced tomatoes, beef broth, Italian dressing, and sugar. Mix until well combined. Remove from heat and add uncooked ravioli; stir to combine. Pour into the prepared dish.
- Bake in the preheated oven until ravioli are tender, 45 to 55 minutes.
- Top with mozzarella cheese and let sit until cheese is melted. Sprinkle with basil before serving.
Nutrition Facts : Calories 581.3 calories, Carbohydrate 50.7 g, Cholesterol 77.7 mg, Fat 29.4 g, Fiber 6 g, Protein 27.4 g, SaturatedFat 11.2 g, Sodium 1780.4 mg, Sugar 17 g
RAVIOLI WITH SAUSAGE
My family loves this dish-it's on our menu at least once a month. It's easy to double for large crowds...just keep it warm in a slow cooker. I usually serve the ravioli with green beans amandine and garlic bread.-Krendi Ford, Belleville, Michigan
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 5 servings.
Number Of Ingredients 5
Steps:
- Cook ravioli according to package directions. Meanwhile, in a large skillet, saute sausage and green pepper for 2-3 minutes or until green pepper is tender. Stir in spaghetti sauce; heat through. Drain ravioli; toss with sausage mixture. Sprinkle with cheese.
Nutrition Facts : Calories 361 calories, Fat 13g fat (5g saturated fat), Cholesterol 49mg cholesterol, Sodium 1304mg sodium, Carbohydrate 43g carbohydrate (13g sugars, Fiber 5g fiber), Protein 19g protein.
RICOTTA AND SAUSAGE-FILLED RAVIOLI
Steps:
- Pulse together the onion, celery, and carrot in a food processor until finely chopped, to make a pestata. Heat the olive oil in a large skillet over medium-high heat. Once the oil is hot, scrape in the vegetables and cook until they begin to soften, about 3 to 4 minutes.
- Pour the white wine over the sausage in a medium bowl, and crumble the sausage into small pieces with your fingers. Add the sausage and wine to the skillet with the vegetables, breaking up the sausage as finely as possible with a wooden spoon. Sauté until the sausage is completely cooked through, about 4 to 5 minutes. Scrape into a bowl to cool. When the sausage is completely cooled, stir in the ricotta, grated cheese, and parsley.
- Roll the dough: Cut it into four equal pieces. (You could roll the dough out with a rolling pin, but a small Imperia pasta machine is not expensive; it rolls the dough out in even strips and makes ravioli making so much easier.) Flatten a piece of dough into a rectangle, approximately 2 inches by 2 inches, and roll through the widest setting on the pasta machine. Fold this rectangle of dough like a letter, and roll through again. Repeat the rolling and folding a few more times, to knead and smooth the dough. Repeat with the remaining pieces of dough.
- Switch to the next-narrowest setting on the machine. Roll a dough strip through, short end first. Repeat with the remaining dough strips. Continue this process with narrower settings, now rolling each strip only once through each setting, until you've gotten to the next-to-last setting and the dough strips are about as wide as the machine (6 inches).
- Lay one strip out on a floured counter, and place a heaping teaspoon of filling at about 4-inch intervals down the center of the strip (you will get about six or seven large ravioli per strip). Brush around the filling with water, fold the strip of dough over the fillings, the edges touching evenly, and seal the edges by pressing lightly. Using a serrated pastry cutter or pizza cutter, cut the ravioli evenly between the fillings into rectangles. Repeat with remaining dough and filling.
- Keep the ravioli on a baking sheet lined with a clean kitchen towel, and covered, until you are ready to cook them; up to 2 or 3 hours is fine. To cook the ravioli, bring a large pot of salted water to a boil. Drop the ravioli into the pot one by one, stirring with a wooden spoon periodically so they do not stick to the bottom.
- Have a sauté pan with the bubbling sauce ready to dress the ravioli. Once the ravioli are in the boiling water, cook for 3 minutes, then fish them out with a spider or slotted spoon. Drain them, and set them in the sauce. Stir gently to coat the ravioli with sauce. When ready to serve, toss some grated cheese over the ravioli plate, and spoon the remaining sauce on top.
- notes
- You can serve these with a simple marinara and some grated Grana Padano or sautéed with butter and sage and some grated Grana Padano.
- If you want to freeze the ravioli: Once you have set them on a lined baking sheet, cover with a film of plastic wrap and set in the freezer for 2 or 3 hours, till frozen. Gently collect the frozen ravioli, set them flat in a ziplock bag, and lay the bag flat in a sealed plastic container. They will last in the freezer for a month or more.
More about "sausage cheese ravioli with sauce recipes"
LOBSTER RAVIOLI PASTA SAUCE
From canadiancookingadventures.com
MOUTH WATERING PASTA DISHES PERFECT FOR ANY OCCASION - MSN
From msn.com
RECIPE: SAUSAGE & FOUR-CHEESE RAVIOLI WITH PEPPERS - BLUE APRON
From blueapron.com
24 BEST ITALIAN SAUSAGE RECIPES - MSN
From msn.com
WHAT SAUCE GOES WITH SAUSAGE RAVIOLI? (15 BEST SAUCES)
From happymuncher.com
ITALIAN SAUSAGE AND RAVIOLI CASSEROLE RECIPE - PILLSBURY.COM
From pillsbury.com
CHEESY RAVIOLI AND ITALIAN SAUSAGE SKILLET - THE COMFORT OF COOKING
From thecomfortofcooking.com
CREAMY SAUSAGE PESTO RAVIOLI — LET'S DISH RECIPES
From letsdishrecipes.com
CHEESE RAVIOLI RECIPE WITH SAUSAGE - THE COOKIE ROOKIE®
From thecookierookie.com
SAUSAGE AND RICOTTA RAVIOLI | RICARDO
From ricardocuisine.com
RAVIOLI AND ITALIAN SAUSAGE SKILLET - DAMN DELICIOUS
From damndelicious.net
SAUSAGE RAVIOLI BAKE - LOVE IN MY OVEN
From loveinmyoven.com
CHEESY ITALIAN SAUSAGE RAVIOLI BAKE - A SOUTHERN SOUL
From asouthernsoul.com
ITALIAN SAUSAGE RAVIOLI WITH TOMATO BUTTER SAUCE - DIXIE CHIK …
From dixiechikcooks.com
EASY CHEESY BAKED RAVIOLI • SALT & LAVENDER
From saltandlavender.com
EASY BAKED RAVIOLI WITH ITALIAN SAUSAGE | VALERIE'S KITCHEN
From fromvalerieskitchen.com
ONE POT CREAMY RAVIOLI AND SAUSAGE SKILLET - SWEET CS DESIGNS
From sweetcsdesigns.com
CREAMY RAVIOLI WITH SAUSAGE AND SPINACH - MIGHTY MRS | SUPER EASY RECIPES
From mightymrs.com
CHEESE RAVIOLI SAUSAGE BAKE - MY CASUAL PANTRY
From mycasualpantry.com
RAVIOLI PASTA SAUCE
From canadiancookingadventures.com
HOMEMADE ITALIAN SAUSAGE AND CHEESE RAVIOLI – VIDEO TUTORIAL
From ashleemarie.com
TORTELLINI VS RAVIOLI: UNVEILING THE DELICIOUS DIFFERENCES
From wholesomefarmhouserecipes.com
ITALIAN SAUSAGE RAVIOLI ALFREDO WITH SPINACH - EMMANDI'S KITCHEN
From emmandiskitchen.com
CREAMY ASPARAGUS PASTA WITH PEAS AND MINT RECIPE - NYT …
From cooking.nytimes.com
HOMEMADE SAUSAGE RAVIOLI RECIPE - STACY LYN HARRIS
From stacylynharris.com
21 EASY THREE-STEP DINNER RECIPES FOR WEIGHT LOSS - MSN
From msn.com
ITALIAN SAUSAGE RAVIOLI - SIMPLY HOME COOKED
From simplyhomecooked.com
You'll also love