Nothing beats the hearty and comforting flavor of Italian sausage ravioli at the dinner table, especially when the recipe is homemade. This dish is a true celebration of fine Italian cooking, combining the rich, savory goodness of sausage with the luxurious smoothness of ricotta encased in delicate pasta pockets. Italian sausage ravioli is a crowd-pleaser, endless in versatility and delight.
Growing up, Sunday dinners meant a bustling kitchen filled with the aroma of garlic, herbs, and roasted tomatoes, all centered around my grandmother’s famous ravioli dish. This ravioli wasn’t just food; it was an occasion filled with laughter and joyful conversations around the family table. The memory of helping my grandmother roll out pasta dough and fill each ravioli is etched in my heart forever. Even now, preparing this dish brings a comforting sense of nostalgia, sharing the warmth of family tradition with each bite.
Why You’ll Love This Recipe
This Italian sausage Ravioli Recipe captures everything you love about Italian cuisine—flavor, tradition, and simplicity. You’ll appreciate how the boldness of the sausage perfectly complements the mellow ricotta cheese. The recipe is straightforward, great for making in advance, and it freezes wonderfully for future meals, making it practical for any busy weeknight dinner or special occasion. The use of fresh ingredients and herbs gives it an authentic Italian feel, promising a restaurant-quality dish right in your home kitchen.
Ingredients Notes
The key ingredients for this ravioli are high-quality Italian sausage and freshly made pasta dough. Opt for sausage that is flavored with fennel and anise for a traditional taste. For cheese, ricotta works best, but you can substitute with cottage cheese if preferred. Fresh herbs like basil and parsley add vibrant flavor. Always use fresh, ripe tomatoes for your sauce to elevate the richness of the dish. If you’re short on time, store-bought pasta sheets can be an alternative, but homemade dough is always recommended for a truly authentic texture.
Recipe Steps
Step 1
Begin by preparing the pasta dough. Combine flour and eggs to create a smooth dough, then let it rest for at least 30 minutes to relax the gluten.
Step 2
Prepare the filling by cooking and crumbling the Italian sausage in a skillet. Once browned, mix it with ricotta cheese, finely chopped herbs, and a pinch of salt and pepper.
Step 3
Roll out the pasta dough into thin sheets using a pasta maker. Place small teaspoons of the filling at intervals, then cover with another sheet of pasta. Cut into individual ravioli shapes and seal the edges well.
Step 4
For the sauce, sauté garlic in olive oil, add tomatoes, and let it simmer until thickened. Season with salt, pepper, and a pinch of sugar for balance.
Step 5
Bring a pot of salted water to a boil and cook the ravioli for 3-4 minutes. Serve hot with a generous spoonful of tomato sauce and freshly grated Parmesan cheese.
Storage Options
Store leftover ravioli in an airtight container in the refrigerator for up to three days. You can also freeze them before cooking by laying them flat on a baking sheet until frozen, then transferring them to freezer bags. When ready to use, boil them directly from the freezer, adding an extra couple of minutes to the cooking time. Reheat cooked ravioli in the microwave or gently in a skillet with a splash of water or sauce to prevent drying out.
Variations & Substitutions
For a vegetarian twist, substitute sausage with spinach and mushrooms. You can also swap ricotta with goat cheese for a tangy flavor. Add a touch of spice by including red pepper flakes in the filling. For a different texture, serve with a brown butter sage sauce instead of tomato.
Frequently Asked Questions
Can I make the pasta dough ahead of time?
Yes, you can make the pasta dough up to 24 hours in advance. Wrap it tightly in plastic wrap and store it in the refrigerator. This actually allows the dough to become more hydrated, making it easier to roll out later.
What if I don’t have a pasta maker?
No worries! You can roll out pasta dough using a rolling pin. Aim for as thin a sheet as possible without tearing. Remember, patience is key, and a lightly floured surface will help prevent sticking.
How do I prevent the ravioli from bursting when cooking?
Ensure the edges are sealed well by pressing them with a fork or crimping with fingers. Also, avoid overstuffing the ravioli to reduce pressure inside. Cooking them in gently boiling water rather than a roaring boil also helps maintain their integrity.
