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Italian sausage ravioli with capsicum sauce
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Prep Time:
75 minutes
Cook Time:
20 minutes
Total Time:
95 minutes
Elevate your meal with silky pasta, vibrant capsicum sauce, and top-notch sausages for culinary perfection. - Manu Feildel
Ingredients:
  • 2 Italian sausages, casings removed
  • 50g baby spinach, shredded
  • 100g fresh ricotta
  • 30g finely grated parmesan
  • 100g butter
  • 1/2 bunch fresh sage leaves
  • 250g (1 2/3 cups) fine Italian ‘00’ flour
  • 27.30 gm extra virgin olive oil
  • 2 eggs
  • 1.20 gm sea salt
  • 4 capsicums, roasted, peeled, deseeded, coarsely chopped
  • 27.30 gm olive oil
  • 2 garlic cloves
  • 1-40.00 ml white wine vinegar
  • 60-100ml chicken style liquid stock
Instructions:
  • To make the pasta, blend the flour, oil, egg, and salt in a food processor until a dough ball forms, adding water as needed. Then, knead the dough on a floured surface for 3-5 minutes until it's smooth and elastic. Wrap in plastic and let it rest for 30 minutes.
  • Heat a large frying pan over high heat. Add sausage meat and cook for 3-5 minutes until golden, stirring often. Add spinach and stir for 1-2 minutes until wilted. Transfer to a bowl and let it cool slightly, then mix in ricotta, egg, and parmesan until combined. Season to taste.
  • Divide the pasta dough into 4-6 parts and cover with a damp tea towel. Set the pasta machine to the widest setting. Lightly flour the dough and rollers. Pass the dough through the machine, folding and turning 4-5 times. Proceed to thin the dough gradually through the machine, reaching the second or third thinnest setting. Pass the sheet through twice on the final setting, dusting with flour as needed. Repeat with the remaining dough portions, stacking the sheets.
  • Lay a pasta sheet horizontally on a lightly floured surface. Spoon heaping tablespoons of filling 4cm apart along one half of the sheet. Brush lightly with water around the filling and fold the other half over to cover it. Seal the edges around each mound to prevent air pockets. Cut into 8cm squares or use a cookie cutter for rounds. Place on a floured tray and repeat with the remaining pasta and filling.
  • Make a velvety sauce by blending the capsicum until smooth. Sauté onion and garlic in oil until soft and golden. Add them to the processor with vinegar and stock. Puree until silky, adding more stock if needed. Transfer to a saucepan and gently simmer.
  • Boil half of the ravioli in salted water until they float and are al dente. Transfer to a bowl using a slotted spoon. Repeat with the rest of the ravioli.
  • Heat the butter in a clean frying pan over medium heat until it foams. Add sage and cook for 2-3 minutes until it turns deep green and crisps up. Remove the pan from the heat.
  • Spoon a hearty amount of capsicum sauce into each bowl, then add 3-5 ravioli. Finish with a drizzle of sage butter and a sprinkle of crispy sage leaves.

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