Italian sausage ravioli

Introduce

Chef :

Nikki Cagle

Italian sausage ravioli

Ingredient

2 cups

Cooking instructions

* Step 1

Combine flour, water, egg, salt, and a little olive oil to mixer. Mix until dough is formed. Add a little water until dough consistency is formed. Remove from mixer and knead for an additional 3-5 minutes. Drizzle olive oil and rub a over ball. Wrap in saran wrap. Refrigerate for 1 hour min.

* Step 2

After dough has sat, pull out and divide into 4 equal part. Roll out each part into long sheets. I used my kitchenaid mixer. Started the first setting on low. Turned mixer to 2 and continued to change the rolling setting until I got the thickness I wanted.

* Step 3

Spoon mixture onto dough separating enough so you can close each one without overflow. (Mixture is below-got a little ahead of myself here lol!)

* Step 4

Depending on how you filled them, you can either fold the same sheet over to enclose them, or cover the top with another layer of pasta. Use your fingers to seal each piece. Use fork to create design along ends as well as seal them a bit more. Some people use an egg wash here to help them stick closed, I didnt and had no issue.

* Step 5

Boil in salted water for 4-6 minutes and serve with your favorite sauce. This would be good with a traditional tomato sauce or an alfredo sauce. The mixture itself would be great for lasagna also!