Homemade ravioli
Savory and filling, our ravioli are stuffed with meat and veggies and can be served fresh or frozen and reheated for later. Serves: 8 people, Prep time: 1 hour Cook time: 30 minutes
Ingredients
Filling
- 2 tbsp avocado oil
- 1 lb italian sausage minced
- ½ onion minced
- 4 stalks celery minced
- 15 ounces mushrooms minced
- 2-3 garlic cloves minced
- 1 cup spinach finely chopped
- 1 cup basil finely chopped
- ½ cup italian parsley finely chopped
- salt to taste
Pasta dough
- 2 cups flour
- 3 large eggs
- ½ tbsp olive oil
- ½ tsp salt
Instructions
Filling directions
- Cook sausage in a pan on medium heat.
- Chop and mince all filling ingredients. Combine onion, celery. mushrooms, garlic and salt in a bowl and stir in avocado oil.
- Add to a large pot on medium heat and cook until vegetables soften, approximately 5-8 minutes.
- Meanwhile, when the sausage is cooked, finely mince it with a meat grinder or knife.
- Add the sausage to the vegetable filling and continue cooking, stirring occasionally.
- Stir in spinach, basil and Italian parsley and heat for another couple of minutes before turning off heat and allowing the mixture to cool.
Pasta directions
- Lay out flour on a marble or stone surface
- Place all the ingredients into the center of the flour pile
- Gently combine all the ingredients until you form a dough and roll into a ball
- Wrap and let stand at room temp for 30 minutes
Ravioli directions
- Roll out pasta dough as flat and thin as possible with a rolling pin -or- (preferably!) use a pasta maker to flatten out.
- Using a knife, pasta cutter or ravioli mold cut out the pasta into ravioli shapes.
- Spoon a dollop of filling onto half of all of the pieces and cover with the other halves, pinching the sides to seal shut. Lay out on a baking sheet.
- Either freeze the ravioli on a baking sheet and after an hour or so, store it in an airtight container in the freezer for future use OR prepare it.
- When preparing to eat, boil for 4-5 minutes in salted water and serve immediately with olive oil or a sauce. (We served ours with our quick white wine tomato sauce. Enjoy!
Video
Notes
Our first attempt at making ravioli ended in a verrrry yummy filling with too-thick raviolis because we did it without a pasta maker! Lesson learned and we promptly got one and won't go back!
Tried this recipe?Let us know how it was!
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