BREAKFAST SAUSAGE RAVIOLI

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BREAKFAST SAUSAGE RAVIOLIHomemade ravioli is a special treat and well worth the extra time and effort. Filled with breakfast-spiced pork sausage, bacon, fluffy potato, and creamy ricotta, these surprisingly light ravioli are topped with a white wine and sage cream sauce.

  • Yield: 4 Servings
  • Total Time: 1 Hour

Ingredients

For Filling
  • 1 medium Yukon gold potato (about 5 ounces),
  • roughly chopped
  • ¼ cup whole-milk ricotta cheese
  • 1 strip bacon, finely diced
  • ½ pound ground pork
  • 1 teaspoon light brown sugar
  • ½ teaspoon dried thyme
  • ½ teaspoon garlic powder
  • ¼ teaspoon dried ground sage
  • ¼ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • 0.175 pound fresh pasta dough
For Sauce
  • ½ cup white wine
  • ¼ cup heavy cream
  • ¼ cup (½ stick) unsalted butter
  • 2 fresh sage leaves, chopped
  • Salt and pepper, to taste
  • Shaved or shredded Parmesan cheese, for topping
How to Make It
  1. Bring a pot of salted water to a rolling boil. Add potatoes and cook for 5 to 7 minutes, or until tender. Transfer to a large bowl with a slotted spoon; smash with a fork or potato masher. Stir in ricotta cheese.
  2. Cook bacon in a skillet over medium heat until it starts to brown, about 2 to 3 minutes. Add pork and cook for 2 minutes, breaking up any large pieces. Stir in brown sugar, spices, salt, and pepper and cook for about 6 minutes more, or until pork begins to brown. Transfer pork to bowl with potato mixture and stir to incorporate; taste and add additional salt and pepper, if desired. Set skillet aside; you will use the drippings to make the sauce.
  3. For ravioli (see assembly tips), divide pasta dough into quarters and roll out into thin sheets. Lay 1 sheet on a lightly floured surface. Place teaspoons of filling an inch apart over entire sheet. With a pastry brush or your fingertip, brush water in the spaces between filling. Lay a second sheet of dough over the first and press around filling to seal. Cut into squares with a pastry wheel.
  4. Bring a large pot of salted water to a rolling boil. Working in batches, boil ravioli for 7 to 8 minutes, or until tender. Transfer with a slotted spoon to serving dishes, reserving ¼ cup pasta water.
  5. To prepare sauce, return skillet with pork drippings to medium heat. Add wine and simmer for 2 minutes, scraping brown bits off the bottom of the pan. Add cream, butter, and sage and simmer until thickened slightly, 3 to 5 minutes, whisking constantly to prevent scorching. If needed, add reserved pasta water, a teaspoon at a time, until sauce is the consistency of thick cream. Spoon over ravioli and top with Parmesan cheese.
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