Wild Mushroom Ravioli Recipe
crumbled homemade Italian sausage, roasted peppers, and spinach in a vodka cream sauce
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Ingredients
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Pasta Dough
Filling
Sauce
Method
Pasta Dough Preparation
- 1
Make the Dough
In a large bowl, mix the flour and salt. Create a well in the center and add the eggs. Gradually incorporate the flour into the eggs using a fork until a dough forms.
- 2
Knead the Dough
Transfer the dough to a floured surface and knead for about 8-10 minutes until smooth. Wrap in plastic wrap and let it rest for at least 30 minutes.
Filling Preparation
- 3
Cook the Sausage
In a skillet over medium heat, crumble and cook the homemade Italian sausage until browned and cooked through, about 5-7 minutes. Drain excess fat and set aside.
- 4
Sauté the Vegetables
In the same skillet, add the wild mushrooms and sauté for 5 minutes until softened. Add the chopped spinach and roasted red peppers, cooking until the spinach is wilted. Remove from heat.
- 5
Combine Filling Ingredients
In a bowl, mix the cooked sausage, mushroom mixture, ricotta cheese, grated Parmesan, and black pepper until well combined.
Ravioli Assembly
- 6
Roll Out the Dough
Divide the dough into quarters. Roll out each quarter into thin sheets (about 1/16 inch thick) using a pasta machine or rolling pin.
- 7
Fill the Ravioli
Place teaspoons of filling about 1 inch apart on one sheet of dough. Brush around the filling with water, then place another sheet of dough on top. Press down to seal, ensuring no air bubbles remain.
- 8
Cut the Ravioli
Use a pasta cutter or knife to cut the ravioli into squares. Press the edges to ensure they are sealed tightly. Repeat with remaining dough and filling.
Sauce Preparation
- 9
- 10
Add Cream and Season
Reduce heat and add heavy cream, salt, and chopped basil. Stir well and let simmer for another 5 minutes.
Cooking the Ravioli
- 11
Boil the Ravioli
Bring a large pot of salted water to a boil. Add the ravioli in batches and cook for about 4-5 minutes, or until they float to the surface.
- 12
Serve
Using a slotted spoon, transfer the ravioli to the sauce and gently toss to coat. Serve immediately, garnished with extra basil and Parmesan cheese if desired.
