Sausage Stuffed Ravioli
- 1 ball homemade pasta dough
- 2 Italian turkey sausages
- 1/2 medium onion, chopped
- 1 tbsp. freshly chopped sage leaves
- 2/3 cup ricotta cheese
- 2 egg yolks
To make the sausage filling heat a large skillet over medium heat and add in the sausage, cooking and breaking into chunks with a wooden spoon. After the oils from the sausage begin to release, add in the onion and continue to cook until the sausage is no longer pink and the onions are soft and translucent.
Add in the chopped sage at the very end of cooking and mix well. Remove from the heat and let cool to room temperature.
In a food processor, put in the ricotta, egg yolks, and cooked sausage mixture. Blend until smooth. Transfer to a bowl and let chill in the fridge until ready to assemble the raviolis.
Place a small spoonfuls of the sausage filling along 1/2 of the rolled out dough. Fold the other half of the rolled out dough over the balls of filling, pressing slightly around the filling, as to release any air pockets from being trapped inside the ravioli. I got 4 raviolis out of each dough strip.
Serve hot with your favorite pasta sauce. I used my homemade marinara sauce from last week, which I froze in individual portions for this exact reason!