- 2
Ingredients
- 1 small onion, quartered
- 1 small stalk celery cut in chunks
- 1 small carrot, cut in chunks
- 3 tablespoons extra-virgin olive oil
- 12 ounces sweet Italian sausage without fennel seeds, removed from the casings
- 1/4 cup dry white wine
- 1 cup fresh ricotta, drained
- 1/4 cup grated Grana Padano or Parmigiano-Reggiano
- 1/4 cup chopped fresh Italian parsley
- 1 recipe pasta dough (see recipe)
- 2 cups all-purpose flour, plus more for working the dough
- 2 large whole eggs
- 1/4 cup extra-virgin olive oil
- 3 tablespoons water
Preparation
Step 1
In a food processor, pulse together the onion, celery and carrot until finely chopped. Heat a large skillet over medium-high heat and add the olive oil. Once the oil is hot, add the vegetables, and cook until they begin to soften, about 3 to 4 minutes.
In a medium bowl, pour the white wine over the sausage and crumble the sausage into small pieces with your fingers. Add the sausage and wine to the skillet with the vegetables, breaking up the sausage as fine as possible with a wooden spoon. Sauté until sausage is completely cooked through, about 4 to 5 minutes. Scrape into a bowl to cool.
When sausage is completely cooled, stir in the ricotta, grated cheese and parsley.
Roll the dough: Cut the dough into 4 equal pieces. Flatten a piece of dough into a rectangle and roll through the widest setting on the pasta machine. Fold this rectangle of dough like a letter and roll through again. Repeat the rolling and folding a few more times to knead and smooth the dough. Repeat with the remaining pieces of dough.
Switch to the next setting on the machine. Roll a dough strip through, short end first. Repeat with remaining dough strips. Continue this process, now rolling only once through each setting, until you've gotten to the next to last setting and the dough strips are about as wide as the machine (6 inches).
Lay one strip out on the counter and dollop filling at about 4-inch intervals (you will get about 6 or 7 large ravioli per strip) down the center of the strip. Brush around the filling with water, fold the strip over and seal. Using a serrated pastry cutter or pizza cutter, cut ravioli into rectangles.
Repeat with remaining dough and filling.
NOTE: You can serve these with a simple marinara and some grated Grana Padano or sautéed with butter and sage and some grated Grana Padano.
Make the pasta: Put the flour in the bowl of a food processor and pulse to aerate. In a measuring cup, mix together the eggs, oil and water. With the processor running, pour the liquid through the feed tube. Process until the dough forms a ball and sticks to the blade, about 30 seconds. Add more water or flour as necessary to achieve the right consistency. Transfer the dough to a floured work surface and knead a few times, just to bring the dough together. Wrap the dough in plastic and let rest for an hour.