Potato Tortelli With Sausage Ragù Recipes

PAPPARDELLE WITH SAUSAGE RAGU

Steps:

• Heat a large straight-sided skillet over medium-high heat. Add the oil and sausage and cook, stirring often and breaking apart the sausage with the back of a wooden spoon, until beginning to brown, about 7 minutes. Add the onion, carrot and 1/2 teaspoon salt. Cook, stirring often, until fragrant and the vegetables are almost cooked through, about 4 minutes. Deglaze with the wine, scraping up the brown bits from the bottom of the skillet. Reduce the heat to medium and simmer until reduced by half, about 3 minutes. Stir in the tomato puree and cheese rind. Reduce the heat and simmer gently for 15 minutes.
• Meanwhile, bring a large pot of water to a boil over high heat. Season the water generously with salt. Add the Pappardelle and cook until the pasta is floating and barely al dente, 2 to 3 minutes. Reserve 1 cup pasta water, then drain well.
• Remove and discard the Parmesan rind from the sauce. Add the pasta to the sauce and sprinkle the bare pasta with the Parmesan cheese and basil. Add 1/2 cup pasta water and toss well to coat, adding more pasta water as needed to maintain a light sauce. Serve with more Parmesan cheese on top if desired.
• In a large bowl, combine the 00 and semolina flours and salt and form a well. Add the egg and yolks to the center of the well. Using a fork, slowly start to incorporate the flour into the eggs to form a rough dough. You may add a splash of water if the dough is too dry or a dusting of flour if it is too wet.
• Lightly flour a smooth work surface and pour the dough onto the flour. Knead the dough until it springs back when you press a finger into it, 10 to 12 minutes. Flatten the dough into an even square. Wrap the dough well in plastic wrap and allow to rest for 1 hour at room temperature.
• Cut the dough into 3 pieces. Set up a pasta roller according to the manufacturer's directions and set it at the widest setting. Dust one section of the dough with semolina flour and press firmly to flatten the dough to 1/4 inch. Roll the dough through the machine on the widest setting. Fold the pasta dough in thirds and dust the outside with flour. Send it through the widest setting again. Reduce the setting to the next setting. Send the dough through the machine. Fold it in thirds once again and send through the setting one more time. Continue sending the dough through the machine, reducing the setting each time, until the desired thickness is reached, about 1/8 inch. Lay the sheet out on the counter and dust with flour. Use a knife or pizza cutter to cut strips 1 inch by 10 inches. Dust the strips with more flour. Continue with the remaining dough.

POTATO-AND-SAUSAGE TORRELLI WITH RAGù

Steps:

• Bring large pot of salted water to boil. Add potatoes and sausage; boil until sausage is cooked through, about 10 minutes. Transfer sausage to plate. Continue to cook potatoes until tender, about 15 minutes. Drain well. Peel warm potatoes; place in large bowl. Using hand masher, mash potatoes to smooth paste. Mix in cheese, then next 6 ingredients. Finely chop sausage; mix in. Cover; set filling aside at room temperature up to 1 hour.
• Mound flour on work surface. Make large shallow well (about 5 inches in diameter) in center. Add eggs, oil and salt to well. Using fork, whisk eggs, oil and salt to blend. Gradually work in enough flour from around egg mixture to form soft dough in center of flour ring (there will be flour left over). Gather dough into ball. Knead dough on work surface until smooth and elastic, working in more flour if sticky, about 10 minutes. Cover dough with plastic; let rest 45 minutes (dough will become soft and malleable).
• Rolling and filling pasta
• Line 2 large baking sheets with smooth kitchen towels or parchment paper (use parchment if planning to freeze tortelli). Cut dough into 4 pieces.
• Turn pasta machine to widest setting. Flatten 1 dough piece into rectangle. Cover remaining pieces with plastic wrap. Run dough through machine 3 times. Fold uneven ends over to make straight edge. Run dough through machine 2 more times, dusting lightly with flour if sticky. Adjust machine to next narrower setting. Run dough through machine 3 times. Cut dough strip in half crosswise for easier handling (strip becomes very long as it gets thinner). Working with half of dough strip and keeping other half covered with plastic to prevent drying, repeat running dough through machine 3 times on each narrower setting until pasta is 1/16 inch thick, dusting with flour very lightly if sticky (each dough strip will be about 20 inches long and 4 inches wide). Place 1 dough strip on work surface. Starting 3/4 inch in from 1 short side, drop filling by heaping teaspoonfuls along 1 long side of strip, spacing 1 inch apart and about 1/2 inch in from edge. Fold opposite long side of dough over mounds of filling. Press around mounds of filling to release any air, then press dough between mounds to seal. Press edges together to seal. Cut dough between mounds of filling into individual tortelli. Transfer to prepared sheets. Make more tortelli with second dough strip.
• Repeat rolling out reserved pasta dough pieces into 2 strips, then filling and shaping into tortelli until all filling is used. Reserve remaining dough for another use. (Tortelli can be made ahead. Dust lightly with flour, cover sheets with foil and refrigerate up to 4 hours or freeze up to 2 weeks. Cook without defrosting.)
• Ragù
• Heat olive oil in heavy large pot over medium-high heat. Add sausage and sauté until no longer pink, breaking into small pieces with back of fork, about 2 minutes. Add chopped celery, carrot, onion, parsley, garlic and dried crushed red pepper. sauté until vegetables begin to soften, about 5 minutes. Add chicken stock and tomato paste. Reduce heat to medium-low and simmer until ragù thickens slightly and is reduced to 3 cups, stirring occasionally, about 20 minutes. Season ragù to taste with salt and pepper. (Can be prepared 1 day ahead. Cool slightly. Refrigerate uncovered until cold, then cover and keep refrigerated.)
• Serving
• Cook tortelli in large pot of boiling salted water until just tender, about 5 minutes (or 6 minutes if frozen). Using large sieve or strainer, transfer tortelli to colander set in bowl. Empty water from pot. Add butter to same pot; melt over medium-high heat. Add tortelli; toss gently until warm and coated with butter. Meanwhile, bring ragù to simmer. Divide tortelli among plates. Drizzle with butter from pot. Top with ragù; sprinkle with cheese. Garnish with parsley. Serve with more cheese and any remaining ragù.

RATATOUILLE WITH SAUSAGE

Steps:

• Cut eggplant into 2-in. x 1/2-in. strips; place in a bowl. Add zucchini and flour; toss to coat. , In a large skillet, heat 1 tablespoon of oil over medium heat; cook eggplant and zucchini in small batches until lightly browned, add oil as needed. Transfer vegetables to a greased shallow 3-qt. baking dish. , In the same skillet, saute onions and garlic until tender; spoon over eggplant mixture. Brown sausage in the skillet; drain. Cover and cook over low heat for 15-20 minutes or until no longer pink., Meanwhile, in another skillet, saute green peppers for 3 minutes. Add the tomatoes, water and seasonings; cook on high for 2 minutes. Reduce heat; cover and simmer for 5 minutes. Drain sausage; place over onions. Top with green pepper mixture. , Bake, uncovered, at 350° for 20 minutes. Sprinkle with cheese; bake 10 minutes longer or until cheese is melted.

POTATO TORTELLI WITH SAUSAGE RAGù

Steps:

• 1 Prepare the ragù. Then, place the whole potatoes in a pot with cold water to cover. Bring to a simmer and cook until the potatoes are tender when pierced with a knife, about 20 minutes. Drain and let cool. 2 Peel the potatoes and mash them with a ricer or food mill until smooth. Stir in the butter, 1/2 cup of the cheese, the nutmeg, and salt and pepper to taste. 3 Sprinkle two baking sheets with flour. 4 Prepare the pasta. With a 2-inch round cookie or biscuit cutter, or a small glass, cut the dough into circles. Place a teaspoon of the filling on one side of each circle. Dip a fingertip in cool water and moisten the dough circle halfway around. Fold the dough over the filling to form a semicircle. Press the edges firmly together to seal. Gather the two corners of the dough and pinch them together. Place the tortelli on the prepared baking sheet. Repeat with the remaining dough and filling. 5 Cover and refrigerate, turning the pieces occasionally, up to 3 hours. (For longer storage, freeze the pasta on the baking sheets. Transfer to heavy-duty plastic bags. Seal tightly and freeze up to one month. Do not thaw before cooking.) 6 When ready to cook the tortelli, bring at least 4 quarts of water to a boil. Bring the sauce to a simmer. Add the pasta to the boiling water with salt to taste. Stir well. Cook over medium heat, stirring frequently, until the pasta is tender yet still firm to the bite. 7 Spoon some of the sauce into a heated serving bowl. Drain the pasta well and add it to the bowl. Top with the remaining sauce and 1/2 cup cheese. Serve immediately. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

CHEESE TORTELLINI WITH SAUSAGE RAGU RECIPE - (4.6/5)

Steps:

• In a medium saucepan, heat olive oil over medium high and brown sausage, using a wooden spoon to crumble the sausage as it browns. To the cooked sausage, add the wine and oregano, cook until wine reduces to 1/4 cup. Add marinara sauce and salt and pepper to taste. Let sauce begin to come to a boil and turn down to a slow simmer. Cover and simmer for 30 minutes. After 30 minutes add cream, basil and parmesan cheese, and stir to incorporate. While sauce is nearing the last 10 minutes, bring a large pot of salted water to a boil. Add the tortellini and cook 7 - 9 minutes until tender, stirring occaisionally. Drain pasta and toss with sauce. Serve with extra grated parmesan if desired.

ITALIAN SAUSAGE TORTELLINI

Steps:

• Heat butter in a large, deep skillet over medium heat. Cook and stir mushrooms, 1/2 cup white wine, and 1 clove minced garlic until liquid has reduced and mushrooms have softened, about 5 minutes. Remove from heat and place in a bowl.
• Heat the same skillet over medium-high heat. Cook and stir Italian sausage in the hot skillet until browned and crumbly, 5 to 7 minutes, dividing it into bite-sized portions while stirring. Remove excess grease by placing paper towels onto a plate and dumping browned sausage onto it to drain. Return sausage to the skillet.
• Return cooked mushrooms back to the skillet with sausage and add tortellini, Alfredo basil sauce, remaining 1/2 cup white wine, and remaining garlic. Reduce heat to medium-low. Cover and cook, stirring occasionally, for about 10 minutes. Add spinach; cover and cook until spinach is wilted, 3 to 4 minutes more. Mix well to combine. Remove from heat and serve.

ONE-POT CHEESY TORTELLINI AND SAUSAGE

Steps:

• In 12-inch skillet, cook sliced sausage, onion and garlic 5 to 7 minutes or until onion softens and sausage starts to brown.
• Stir in sauce, tomatoes, chicken broth and tortellini. Cover and simmer 8 to 10 minutes, stirring occasionally, until tortellini is cooked.
• Remove from heat; sprinkle with cheese and basil. Serve when cheese has melted.

ITALIAN SAUSAGE TORTELLINI BAKE

Steps:

• Heat a large pot over medium heat. Crumble sausage into the saucepan; add onion and green bell pepper. Cook and stir the sausage mixture until the sausage is completely browned, 7 to 10 minutes. Drain grease.
• Pour marinara sauce and diced tomatoes over the sausage mixture; season with garlic powder and stir. Bring the mixture to a simmer, reduce heat to medium-low, and cook at a simmer until the diced tomatoes break down into the sauce, 30 to 45 minutes.
• Preheat oven to 350 degrees F (175 degrees C).
• Bring a large pot of lightly salted water to a boil. Cook the frozen tortellini at a boil until they float to the top and the filling is hot, 6 to 7 minutes; drain.
• Gently fold the cooked tortellini into the simmering sauce; cook together another 5 minutes. Pour tortellini and sauce into a 13x9-inch baking dish; top with mozzarella cheese.
• Bake in preheated oven until cheese is golden brown, 20 to 30 minutes.