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Sausage and Spinach Ravioli

July 21, 2014

D and I both really enjoy good ravioli. We decided to make some at home following a fun weekend of camping. It seemed like a good hearty meal for a post-hike day. Using wonton wrappers makes this a quick to put together meal. You can usually find them in the refrigerated part of the produce section at your local market. The directions below have you sandwich the filling between two wrappers; we did this and then cut out fun shapes with some ravioli presses we got for Christmas. If you want, you could even just use one wrapper per ravioli and create small triangles! Whatever makes you happy!

20140720 Sausage Ravioli 02

You will need:

  • 1 T olive oil
  • 4 oz mild Italian sausage, out of the casing
  • 1 c packed fresh spinach
  • 1 t fresh sage
  • 1 whole egg
  • 1 egg yolk, lightly beaten
  • 1/3 c ricotta cheese
  • 1/8 t ground nutmeg
  • Salt and pepper, to taste
  • 1 package (12 oz) fresh wonton wrappers

Then you will…

  1. Heat the olive oil in a nonstick skillet over medium heat.
  2. Brown the sausage in the skillet, breaking it up as it cooks.
  3. Add the fresh spinach and mix. Allow to wilt before removing the skillet from the heat.
  4. Chop the sausage, spinach and sage in a small food processor until it is fine enough for a ravioli filling.
  5. In a small bowl, combine the whole egg with a splash of water. Beat until well mixed to make a simple egg wash. Set aside.
  6. In a medium mixing bowl, combine the egg yolk with the ricotta and nutmeg. Stir until thoroughly combined.
  7. Add the sausage mixture to the egg-ricotta mixture. Season with salt and pepper per your tastes.
  8. Mix well. Set aside.
  9. Lay out 6 wonton wrappers. Lightly brush one side of each with the egg wash.
  10. Place a small amount of the filling (less than a teaspoon) in the middle of 3 of the wrappers.
  11. Top the wrappers with the filling with the remaining 3 wrappers, egg-side down.
  12. Press around the filling to get rid of any air bubbles, and then firmly press the rest of the edges together.
  13. Repeat until you have assembled all of your ravioli, storing the finished ones on a piece of parchment paper on a baking sheet.
  14. Store in the fridge until ready to use.
  15. Bring a large pot of salted water to a light boil. You don’t want huge bubbles, since that can break open your ravioli.
  16. Drop the ravioli into the water and allow to cook until they float.
  17. Remove and serve with your favorite sauce!

20140720 Sausage Ravioli 03

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