Sausage & Pea Ravioli

Yields: 3-4 servings

Time: 1 hour

Some of the tastiest recipes I’ve created have come from cleaning out my refrigerator. The flavor combination of Italian sausage and pea is one I had no idea would work but after making these ravioli I was transformed. A super light cream sauce is the perfect compliment for the mildly sweet and spicy filling.

Experiment with the filling and try your favorite soft cheese; goat cheese, ricotta, or mascarpone are great substitutes! We should really call these ‘kitchen sink’ ravioli!

Pasta Ingredients:

• 2 cups type 00 flour

• 2 whole large eggs

• 3-5 large egg yolks (reserve the whites)

• Semolina flour, for dusting

Filling Ingredients:

• 1/2 lb. mild or hot Italian sausage, casings removed

• 4 oz. cream cheese

• 1/2 small yellow onion

• 2 garlic cloves

• 1/2 cup frozen peas

• 1/3 cup Parmesan cheese

• Olive oil

• Parsley

• Basil

• Kosher salt

• Black pepper

Sauce Ingredients:

• Unsalted butter

• 1/4 cup heavy cream

• 1/2 cup grated Parmesan cheese

• Nutmeg

• Kosher salt

• Pasta water

Special Equipment:

• Pasta machine

Directions

Step One:

On a large surface, sift two cups of 00 flour into a mound. With your pointer and middle fingers, create a small well in the center, add eggs and 3 yolks (to start). Whisk with a fork to combine, slowly bringing in flour from the edges of the well. Continue to whisk in flour until a scraggly dough forms. If dough feels dry add another egg yolk (repeat if needed).

Step Two:

Kneed dough for 4-8 minutes or until it is smooth and uniform in color. Texture should be soft and will spring back when poked with a finger. Wrap tightly with plastic wrap and let rest at room temp for at least 30 minutes (up to two hours).

Step Three:

In a skillet heat a few tablespoons of olive oil over medium heat. Brown sausage, breaking up into small pieces with a wooden spoon. Remove and drain onto a paper towel. In same skillet sauté chopped onion, garlic and peas until veggies are soft and translucent. Season to taste with salt and pepper.

Step Four:

In a mixing bowl combine sausage, sautéed veggies, cream cheese, and grated Parmesan until thoroughly incorporated. Sprinkle in a tablespoon each of chopped parsley and basil. Taste and season with salt and pepper if needed. Set aside.

Step Five:

Set up pasta machine. Cut dough into 4 equal parts. Working one quarter at a time, wrap the rest in plastic wrap.

Step Six:

Lightly flatten one quarter of dough with the palm of your hand. Sprinkle with semolina to prevent sticking. Starting with the thickest setting, run the dough through your pasta machine twice. Continue to roll out dough, thinning the roller setting with each pass through. Work pasta through until the thinnest setting. Lay rolled out dough on a semolina dusted surface. Repeat with remaining three quarters.

Step Seven:

Using a glass or round cookie cutter, lightly press circles into two of the four rolled out doughs, making sure to not cut through the dough. Fit as many as you can in a row without over lapping (size depends on your preference, I like bigger ravioli so I use a large glass). These circles are your measurements for filling.

Step Eight:

Spoon filling into the center of each circle, leaving about 1/4 inch of space along the edges.

Step Nine:

Brush edges of the dough with reserved egg whites. Lay two remaining pieces of rolled dough on top of fillings. Gently press all the air out of the ravioli and seal the edges by pressing lightly over the brushed egg white. Cut out each ravioli using a knife or pastry cutter.

Step Ten:

Bring a large pot of water to a boil. Season heavily with kosher salt. Boil ravioli for 3-4 minutes or until dough is al dente. Reserve 1 cup of pasta water and drain.

Step Eleven:

While ravioli are boiling, melt a few tablespoons of unsalted butter in a large skillet. Whisk in heavy cream, Parmesan, and a tiny pinch of nutmeg. Add ravioli and pour in enough pasta water so that the sauce is slightly thinned but not runny. Season to taste with kosher salt and more Parmesan if desired.

Step Twelve:

Spoon 3-4 ravioli into a shallow bowl. Top with a sprinkle of chopped parsley and Parmesan. Serve immediately!