Italian Sausage and Mushroom Ravioli
Why I Love This Recipe
From the Sauce du Jour Kitchen
For the Pasta Cooking Class - 105
I never met a ravioli I didn't like, but this one I LOVE! It's earthy, rich and cheesy. For the class we made three sauces so we went all crazy and served it on a bed of pesto, topped with Mornay Sauce and a splash of Tomato-Vodka Sauce. Decadent!
Ingredients You'll Need
Use the Basic Pasta recipe and fill with the Sausage-Mushroom filling
1 cup wine – for the cook
1/4 pound sweet Italian sausage
6 oz. Mushrooms (any kind or combination thereof)
1 Tablespoon olive oil
1/3 cup Parmesan, Romano or Asiago Cheese
2 cloves garlic, chopped
2 Tablespoons Parsley, and/or thyme, chopped
Salt and Pepper
Make the Basic Pasta recipe and roll out into sheets.
Remove casings and brown sausage over medium heat, breaking up pieces. Remove from heat and set aside. Add olive oil to same pan. Add mushrooms and garlic and sauté until mushrooms begin to soften and brown. Stir in herb(s), salt and pepper.
Transfer sausage-mushroom mixture and cheese to a food processor and pulse until mixture is incorporated but still has a semi-coarse texture, being careful not to over mix. Or turn into a paste. Fill Raviolis.
Boil until pasta is cooked. Serve with your fave sauce.