One Pot Pasta Sausage Pesto Cheese Ravioli Recipes

ONE POT PASTA SAUSAGE PESTO & CHEESE RAVIOLI

Steps:

• Heat the olive oil in a large skillet over medium high heat.
• Add the zucchini and garlic, saute for 1-2 minutes.
• Add the sausage and cook 3-4 minutes.
• Add the ravioli, vegetable broth and oregano, stir to combine and bring to a simmer.
• Cover and reduce heat to low, cook 7-8 minutes.
• Add the sundried tomato pesto, cream cheese and parmesan cheese, stir until the cheese melts into the dish, allow to cook on low for another 3-4 minutes.
• Remove from the heat and top with the sun dried tomatoes.

PESTO SAUSAGE RAVIOLI RECIPE

Steps:

• Warm the oil in the heavy bottomed pan on medium high heat.
• Add the sausage and break it up while you cook for 12 minutes until browned.
• Remove the cooked sausage and place it on a paper towel lined plate to drain. Reserve the drippings in the pan.
• Roughly chop the mushrooms and scallion and cook them in the sausage fat for 4 minutes until browned.
• Dice the garlic and cook for an additional minute.
• Add the vegetables and sausage to the food processor and pulse until desired dice
• Add the egg and mix.
• If you have a stone counter top, and are comfortable using it, prepare it for using as a prep surface. Otherwise get the biggest cutting board you have, this can get messy!
• Pour your flour out on work surface and form it into a little mountain with a well in center of it. Ensure the walls of the well are nice and high so your eggs won't spill out (I learned this the hard way!).
• Break your eggs into a bowl, then pour into the well in the middle of your dough. You can also break your eggs directly into the well, but be extremely cautious: the last thing you want is a chunk of shell in your pasta dough!
• Working slowly with a fork, mix your eggs in the centre of the well, then gently bring in flour from the edges. Keep mixing until all the flour is incorporated into your eggs. Don't be frustrated if this gets messy! It will get easier each time you do it.
• After your eggs are incorporated, set the fork aside and work the dough with your hands pulling it into a pile in the center of your work surface.
• Kneed the dough by pulling it towards yourself, pressing it down with the heels of your hands (the meaty part where your palm meets your wrist) and pushing it away from you. Then bring it back, turn the dough on your surface, and repeat. Do this for about 5 minutes, sprinkling flour as needed, until the mixture starts to resemble actual dough.
• Wrap your dough ball tightly in plastic wrap and place in the fridge to rest for at least 30 minutes.
• Take your dough out of the fridge and place on a lightly floured work surface.
• Cut your dough in two and rewrap half.
• Using a rolling pin, roll your dough to approximately one centimetre thick.
• Set up your pasta machine (either manual, or Kitchen Aid mixer attachment).
• Set your mixer attachment on the widest setting. Roll your pasta through the attachment. If your pasta sticks, try rolling it out a bit thinner before trying again.
• Fold the pasta into thirds, like a letter that you are trying to place in an envelope.
• Feed the folded dough back into the machine, open end first.
• Fold your dough into thirds again, and feed the folded dough into the machine open end first again.
• After you have done this three or four times, the result will look like dough!
• Feed your dough through the next smaller setting, and continue going smaller until it is to your desired thickness. For ravioli or filled pasta, you should be able to see your hand through your pasta dough (6 or 7 on the Kitchen Aid attachment).
• Place a finished pasta sheet into the ravioli press.
• Press down to create indents.
• Add 1 teaspoon of filling into each indent.
• Place another pasta sheet over the filled pockets.
• Roll over the pasta with a rolling pin to fuse and cut the ravioli.
• Turn out the finished ravioli onto a floured baking sheet.
• Toast the cashews on medium heat for 2 minutes until lightly browned.
• Place them in the food processor and pulse until they are finely ground into a paste.
• Add the spinach and basil to the food processor and pulse until minced.
• Add the grated parmesan, garlic, salt, and chili flakes (if using) to the food processor and pulse to combine.
• Slowly stream the olive oil into the food processor while pulsing to combine.

SAUSAGE AND RICOTTA RAVIOLI WITH PESTO SAUCE

Steps:

• Place onion and 3 cloves of garlic in a food processor. Process while drizzling in 1/4 cup of olive olive, until smooth. Set aside.
• Heat a large skillet over medium-high heat and stir in the sausage. Cook and stir until the sausage is crumbly, evenly browned, and no longer pink, about 10 minutes. Drain and discard any excess grease. Stir in onion mixture, reduce heat to medium, and cook, stirring occasionally, for 5 minutes. Remove from heat. Pour mixture into the food processor along with the ricotta cheese. Process until smooth, streaming more olive oil as necessary. Stir in paprika and cayenne, and season with salt and pepper to taste.
• Spoon about 1 tablespoon full of the sausage mixture onto the center of one wonton wrapper. Brush the edges of the wrapper with the egg, then fold the wrapper into a triangle, sealing the edges tightly. Place ravioli on a baking sheet sprayed with cooking spray. Repeat until all the wonton wrappers have been filled. Cover and refrigerate the ravioli until ready to cook.
• Meanwhile, place the basil and pine nuts in a clean food processor. Pulse 4 or 5 times, then add 2 garlic cloves. Pulse 2 or 3 more times, then process until smooth while slowly adding in 5 tablespoons of olive oil. Stir in the balsamic vinegar, and season to taste with salt and pepper.
• Fill a large pot with lightly salted water and bring to a rolling boil. Once the water is boiling, stir in the ravioli. Cook uncovered, stirring occasionally, until the ravioli float to the top and the filling is hot, 3 to 4 minutes. Drain well in a colander set in the sink. Place ravioli in a large bowl and toss with 4 to 5 tablespoons of pesto.