We all love to cook in our house.
Every once in a while we haul out our pasta maker which was a wedding shower gift many years ago and get to work creating an authentic Italian dinner.
Everyone pitches in creating the long sheets of pasta and preparing a delicious sauce.
The last time we did this we made a stuffed ravioli.
It sounds labor intensive but well worth the effort.
Here is how we put it all together. ( The pasta recipe is from Ricardo Larrivee on Food Network Canada)
Stuffed Fresh Ravioli with Capriccio Sausage Sauce
Pasta
- 4 eggs
- 2 1/2 cups pf flour
- 1 tbsp olive oil
Place the flour on a flat surface. Make a
well in the centre. Break the eggs into the well and add the oil. Using a fork, lightly beat the eggs and oil,
gradually mixing them with the flour. When the dough becomes too thick
to work with the fork, continue with your fingertips and then your
hands. Do not use too much flour. Knead the dough on a floured surface for about
10 minutes. The dough will become smooth and elastic. If the dough is
sticky, dust it lightly with flour and continue kneading. Let stand for 30 minutes before rolling.
If
you have a pasta machine, follow the manufacturer’s instructions for
rolling and cutting.
Filling
- 2 cups of baby spinach leaves
- 4 large mushrooms diced
- 2 tbsp minced garlic
- salt and pepper
In a skillet heat a bit of olive oil and add garlic, mushrooms and spinach. Cook until all is wilted. Season with salt and pepper. Set aside
Sauce
- 1 jar of tomato puree
- 1/2 can of diced tomatoes
- oregano and basil to taste
- 1 diced capricccio sausage.
Combine all in saucepan and heat slowly. Let simmer while preparing pasta and filling.
Assembly
As shown in the photos, lay out the sheets of pasta. Place the filling on the one side pasta spaced evenly apart . Add a mozzarella cube on top if you wish. Dip your finger in water and run around each filling. Fold over the other half. Press to seal each section.
Cut with a zigzag cutter into squares.
Bring a large pot of salted water to a boil. Cook pasta for two minutes or until they float to the top. Lift out with a slotted spoon and serve with the sauce over top.
Wine Suggestion: Sangiovese
