Italian Sausage, Mushroom, and Parmesan Ravioli with Spicy Tomato Ragu
This fresh homemade ravioli recipe is an indulgent appetizer or a hearty main course. If you have a pasta machine, this can even be a week night treat, and once assembled, cooks in an instant. You can make the filling and pasta dough and refrigerate up to three days in advance for easy assembly, or freeze the finished pasta for several months.
Equipment
- pasta machine or long rolling pin
Ingredients
Pasta Dough
- 18 oz all purpose flour
- ½ tsp salt
- 5 large eggs 6 medium eggs
Pork, Mushroom, and Parmesan Ravioli Filling
- 1 lb ground pork or bulk italian sausage add 1 tsp dried fennel if using ground pork and increase other seasonings to taste
- 1 cup onion small diced
- 4 cloves garlic crushed and chopped
- 2 tsp marjoram sub 1 tsp oregano
- ½ tsp ground black pepper
- 2 tsp salt less if using italian sausage
- ¼ tsp nutmeg fresh grated if possible
- 16 oz fresh sliced mushrooms sub 10 oz can, drained (reserve liquid)
- 2 tbsp mushroom powder (optional, see notes) 2 tbsp chicken of the woods or oyster, 1 tbsp shitake powder, or 2 tsp porcini powder
- 4 oz marsala
- 1 cup dry bread crumbs
- 2 large eggs
- 1 tbsp tomato paste (use the rest in the spicy tomato sauce or freeze)
- 1 cup grated Parmesan cheese
Instructions
Pasta Dough
- In a medium mixing bowl or food processor, combine the all purpose flour and salt and stir or pulse a few times to mix. If you are working by hand, make a well in the center of the dry ingredients in a large bowl or on a clean, flat work surface.
- Add the eggs to the food processor and pulse a few times just until combined. The dough will look dry and crumbly but if you squeeze it, it should come together and feel supple but not too tacky. If you are working by hand, use a fork to blend the eggs together in the center of the "volcano" and then gradually incorporate the flour from around the edges until you have a stiff dough.
- Turn the dough out onto a lightly floured surface and knead until smooth and elastic. If it is too dry, you can work in some water, no more than a tsp at a time, and if it's too wet, knead in more flour. The dough should be satiny and supple, and it shouldn't stick to floured hands.
- When you are satisfied with the consistency, wrap the dough tightly and let rest. You can make it a day or two ahead- wrap well and chill in the fridge. The outside of the dough may discolor slightly but it will be fine to use.
Pork, Mushroom, and Parmesan Ravioli Filling
- Preheat a large heavy-bottomed dutch oven or sauce pot. Crumble the ground pork or sausage into the pan and brown lightly (add a tablespoon of butter or olive oil if the pork is lean).
- Add the onions to the pork and saute over medium heat. Add the garlic, salt, pepper, marjoram, and nutmeg, and sweat the moisture from the onions.
- Add the mushrooms. If fresh, sweat until they have released their liquid. Then add the mushroom powder. Saute until the moisture has evaporated, then deglaze the pan with the marsala and stir frequently until the liquid evaporates.
- Remove from heat and let cool. Once the mixture has cooled, put in a food processor with the bread crumbs, tomato paste, eggs, and parmesan cheese. Pulse until it forms a cohesive filling. If it's crumbly, you can add a bit of stock, wine, pasta water or the reserved liquid from canned mushrooms. You want a mixture that holds together on a spoon, like a thick pate. Chill this while you start rolling out the pasta. Can be made several days ahead or frozen in a tightly sealed container.
Shaping the Ravioli
- Cut the dough into quarters and work with one piece at a time, keeping the rest wrapped so that they don't dry out. Roll the dough out by hand on a large lightly floured surface, or use a pasta machine to roll the dough (preferred). You should be able to see the shadow of your hand behind the dough when you hold it up. On my pasta machine, I roll this dough to the second thinnest setting- if you go too thin it may tear when you fill it, but too thick, and the pasta will be tough. You want long rectangles, so if you are rolling a single sheet of dough by hand, cut the dough into strips about 5" wide.
- If you are cooking the pasta immediately, put a large pot of salted water on to boil (cover it so it boils faster and evaporates less).
- Lay the sheet of dough out on your work surface. I cut it into long sections that fit onto a cutting board, about 5"x18". Using a portion scoop, place about a tablespoon of filling evenly spaced just offcenter in a row down the middle of the sheet. You will be folding the sheet of dough over to form the filled squares of dough, so leave about 2 fingers of space between the dollops of filling.
- Fold the sheet of dough in half lengthwise to cover the filling, pressing the air out between the mounds of filling as you go. Using a sharp knife, fluted pastry wheel, or pizza cutter, separate the pasta to form individual ravioli.
- Pick up each ravioli and press to seal the edges well, and place the noodles on a lightly floured sheet pan or clean floured floursack towel. You can freeze them in a single layer for a few hours or overnight and bag in ziplocks for storage in the freezer, or cook them right away. Repeat until all dough or filling is used up. You can freeze excess filling, and any excess pasta can be rolled and cut into plain noodles to dry or freeze.
- Right before serving, drop the pasta into a pot of salted water at a rolling boil. These cook quickly from fresh (add a few minutes for frozen pasta). Stir gently so they don't stick and boil for about 5-7 minutes (will vary based on size and thickness- always test them as they're cooking.
- Drain the raviolis and toss with a bit of melted butter (reserve a cup or two of the pasta water in case you need to thin the sauce, or refrigerate for up to 3 days and use to add body to a soup or sauce base).
- Portion raviolis into wide bowls or deep plates and top with a ladle or two of the spicy tomato sauce. Garnish with a sprinkle of freshly grated parmesan cheese and more crushed red pepper flakes.
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