Fresh Ravioli with Italian Sausage, Mushrooms and Shallots
Classic pasta filled with a flavorful combination of browned Italian sausage, caramelized mushrooms and shallots with salty parmesan.
Ingredients
Pasta Dough
- 2 1/2 cups all purpose flour
- 6 egg yolks
- 2 whole eggs
- 1 tablespoon extra virgin olive oil
- 1/4 teaspoon salt
Ravioli Filling
- 8 ounces Italian sausage
- 8 ounces mushrooms, chopped
- 1 large shallot, diced
- 2 garlic cloves, minced
- a pinch of salt and black pepper
Pan Sauce
- 1 cup chicken stock
- 1 cup heavy cream
- 1 garlic clove, crushed
- left over ravioli filling
Garnish
- parmesan, finely shredded
- fresh parsley, finely chopped
Instructions
Make the pasta...
- Sift 2 cups of all purpose flour and 1/4 teaspoon of salt onto your work surface
- Form a deep well in the center of the flour
- Whisk together 6 egg yolks, 2 whole eggs and 1 tablespoon of extra virgin olive oil and carefully pour into the well in the flour
- Slowly begin dragging flour from the edges of the well down into the egg mixture to form a paste
- Continue bringing in more flour until a dough forms
- Add additional flour if the dough feels too sticky
- Knead for 5-7 minutes or until the dough bounces back after being poked by your finger
- Cover tightly with plastic wrap and rest at room temperature for 1 hour
Make the filling...
- Brown 8oz of Italian sausage in a medium skillet over medium heat
- Transfer the browned Italian sausage into a bowl and set aside
- Cook 8oz of chopped mushrooms and 1 diced shallots in the same skillet you browned the Italian sausage
- Once the mushrooms and shallots have softened, add 2 crushed garlic cloves and cook for 60 seconds stirring constantly
- Add the browned Italian sausage and softened mushrooms, shallots and garlic into a food processor and pulse until very finely diced
- Transfer the filling in to a small bowl and set it aside
Assemble the ravioli...
- Once the pasta has rested, unwrap it and divide it into 4 equal portions with a pasta cutter or sharp knife
- Roll out each portion into a rectangle on a lightly floured surface (see further instructions and photos above)
- Place 1 teaspoon of filling 1-1 1/2 inches apart along the long side of a rectangle of pasta dough
- Dampen the dough surrounding the filling lightly with water, using either your finger or a pastry brush
- Fold the dough over the filling and press down firmly around the filling to seal the top and bottom layer of dough
- Cut out the ravioli using either a pastry cutter, pizza cutter or sharp knife
- Set cut out ravioli onto a sheet of parchment paper at room temperature uncovered for 1 hour
Make the pan sauce...
- About 15 minutes prior to ravioli being ready to cook, bring 1 cup of chicken stock and 1 cup of heavy cream to a simmer in the skillet used to make the filling
- Once the sauce is simmering, add the garlic, a pinch of salt and black pepper and any remaining ravioli filling
- Continue to let the sauce slowly simmer and thicken until the ravioli is ready
Assemble the dish...
- About 5 minutes prior to the hour ending, bring a large pot of what to a rolling boil. Add a large pinch of salt once the water is boiling
- Drop raviolis carefully into the water using a spider strainer or large slotted spoon
- Once the ravioli float to the top of the water, they are done. This typically takes around 3 minutes
- Transfer the cooked ravioli into the simmering sauce
- Toss the raviolis and sauce together
- Garnish with finely shredded parmesan and finely chopped parsley