Sausage Ravioli Filling

By nekmor

Ingredients

• 4 ounces bulk Italian sausage
• 3/4 cup packed fresh spinach leaves
• 1 egg yolk, lightly beaten
• 1/3 cup ricotta cheese
• 1 teaspoon snipped fresh sage or 1/4 teaspoon dried sage, crushed
• 1/8 teaspoon grated whole nutmeg

Details

Servings 6
Cooking time 20mins
Adapted from bhg.com

Preparation

Step 1

In a large skillet, cook sausage over medium-high heat until brown, using a wooden spoon to break up sausage as it cooks. Stir in spinach; cook and stir until wilted. Drain off fat. If mixture is too coarse to stuff ravioli, transfer to a food processor or blender; cover and process or blend with several on/off pulses until chopped.

In a medium bowl, combine egg yolk, ricotta cheese, sage, and nutmeg. Stir in sausage mixture. Cover and chill until needed.