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Fresh pasta is a lovely little luxury, and homemade ravioli is the logical next step to ones homemade indulgence. As with my fresh tagliatelle recipe, making your own pasta is surprisingly fun and truly satisfying.
Shop bought ravioli rarely replicates the sheer beauty of the fresh experience you may encounter in a restaurant. Happily however, by making your own, you can replicate the results with ease. Also, this is one of those recipes you can make in a large batch and freeze the rest for another day. And just like popping peas in the summer, you may find it to be a delightful experience to spend with a friend as you wistfully pass away a spring afternoon.
There are many fillings you could add: honey and ricotta is a particular favourite of mine, however these will be simple sausage ravioli. If you're worried about cooking the sausage enough then you could always lightly cook them before but this shouldn't be necessary in my experience. Give this one a try and enjoy.
Prep Time: 30 minutes
Cooking time: 5 minutes
Serves: 3/4
Ingredients:
200g of ‘00’ flour
2 medium eggs
Pinch of salt
Sausage-meat
Fresh sage
Method:
1). Create a small well in your bowl of flour, ready to receive the eggs. Add the salt.
2). Crack the eggs into the well, drizzle in some olive oil and with a wooden spoon, slowly combine with the flour.
3). Once most of the flour is combined, use your hands continue mixing the ingredients together and add water where needed.
4). Knead the dough for around five minutes, or until the dough is pliable, and smooth.
5). Wrap in clingfilm and set aside to rest for 5-10 mins (30 minutes if possible).
6). Roll out the dough using a rolling pin; into a long piece.
7). Use a cutter to form your ravioli squares and brush them with eggwash.
8). Using slightly wet hands, form small balls of sausage meat to place in the centre of your squares.
9). Boil a large pot of water and add a generous amount of salt. Drop your pasta and allow it to cook for around 3 mins.
Sausage ravioli, served with a spinach cream sauce, and drizzled with pine nuts and chilli.