A recipe for Ravioli con Salsiccia e Spinaci (Sausage Spinach Ravioli)! These homemade ravioli are filled with a savory Italian sausage and spinach mixture.
I first came across the inspiration for these Ravioli con Salsiccia e Spinaci (Sausage Spinach Ravioli) over on Italian Food Forever!
The filling is packed with such a wonderful blend of flavors and reminded me a bit of the Schwäbische Maultaschen (German Meat and Spinach Dumplings).
A rich egg-based homemade pasta dough is filled with a finely ground mixture of Italian sausage, spinach, freshly grated Parmesan, and an egg to hold everything together. The pasta is then cut into individual squares (either by hand or with a mold), and gently boiled until just tender and cooked through.
I paired the ravioli with a tomato cream sauce, but feel free to swap for any favorite sauce that will complement the flavors of the sausage and spinach.
A Few Ravioli Tips
I used a few special tools, but they are not needed for this recipe. They just make things a bit easier.
To make the dough, combine the “00” pasta flour (all-purpose can be substituted in a pinch) with the eggs and slowly drizzle in just enough water to form a soft dough.
If the dough is too wet, add a little more flour. If still too crumbly, add a little more water.
Wrap the dough in plastic or cover and allow to rest at room temperature for at least 30 minutes. This will make it easier to roll and shape.
I prepared the dough using a large stand mixer with a dough hook. You can also make it by hand on a large floured work surface.
I used the food processor to chop the filling. If you hand chop the filling, make the texture as fine as possible.
For easy piping, I transferred the filling to a pastry bag fitted with a large tip. A ziplock bag with the corner snipped off would also work well or a small spoon.
I rolled the dough into a sheet as thinly as possible on a floured surface. For more uniform results, you can use a pasta machine to roll the dough into thin sheets by gradually going to the lowest setting.
For a bit more spice, try the filling with hot Italian sausage.
Forming the Sausage Spinach Ravioli
The ravioli can be formed by hand or with the help of stamps/molds.
To make the Ravioli con Salsiccia e Spinaci by hand: On a floured surface roll a piece of dough as thin as possible into a rectangle. Fold the rectangle in half and lightly crease the folded edge, then unfold.
Place spoonfuls of filling on one half of the rectangle about 1 inch (2.5 centimeters) apart. Brush the areas around the filling with water. Fold the rectangle back over to cover the fillings.
Press around the fillings to seal, being careful to remove air bubbles. Use a pastry cutter, stamp, or knife to cut out squares around the filling.
When recently updating this post, I formed the ravioli with a Norpro Ravioli Maker. If your dough is at all sticky, oil the press prior to use to make it easier to remove the individual squares without tearing.
The Ravioli con Salsiccia e Spinaci (Sausage Spinach Ravioli) can be boiled right after assembly or frozen in a single layer on a parchment-lined baking sheet.
Once frozen through, they can be transferred to a freezer-safe bag for quick and easy future meals. Simply boil straight from the freezer (cooking time may increase by a couple of minutes).
This recipe can be doubled to make more ravioli for later or a crowd.
Ravioli con Salsiccia e Spinaci (Sausage Spinach Ravioli) Recipe
Adapted from Italian Food Forever
Ravioli con Salsiccia e Spinaci (Sausage Spinach Ravioli)
Ingredients
Dough:
- 3 cups (375 grams) '00' (pasta) flour
- 4 large eggs
- 2-4 tablespoons (30-60 milliliters) water
Filling:
- 2 tablespoons (30 milliliters) olive oil divided
- 10 ounces (280 grams) fresh spinach
- 1 medium onion peeled and chopped
- 2 garlic cloves peeled and minced
- 1 pound (450 grams) Italian sausage removed from casing
- 1 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon freshly grated nutmeg
- 2 ounces (57 grams) Parmesan cheese freshly grated
- 1 large egg
Instructions
To make the dough:
- In the bowl of a stand mixer fitted with the dough hook attachment or a large bowl, add the flour and make a well in the center. Add the eggs and mix until well-combined.
- Slowly add just enough water to create a soft dough. If too wet, add a little more flour. If too dry, add a little more water.
- On a lightly floured surface, knead the dough until smooth and elastic. Wrap in plastic and allow to rest at room temperature for at least 30 minutes.
To make the filling:
- In a large pan, heat 1 tablespoon (15 milliliters) of the olive oil over medium low heat.
- Add the spinach and cook, stirring often, until just wilted and a deep green.
- Transfer the spinach to a colander and set aside to drain.
- Place the pan over medium heat and add the remaining 1 tablespoon (15 milliliters) olive oil.
- Add the onion and cook, stirring occasionally, until softened.
- Stir in the garlic and cook until just fragrant, 30 seconds to 1 minute.
- Crumble in the Italian sausage and cook, stirring occasionally, until browned and cooked through. Season with the salt, pepper, and nutmeg.
- Remove the mixture from heat and set aside to cool slightly.
- Place the cooled meat mixture in a large food processor.
- Squeeze the moisture out of the cooked spinach and place in the food processor with the meat.
- Add the grated Parmesan cheese and egg.
- Blend the mixture until finely ground and combined.
To assemble:
- Line a large baking sheet with parchment. Divide the pasta dough into four equal pieces.
- Place piece of the pasta dough on a floured work surface and keep the other pieces covered.
- Fill a piping bag fitted with a large plain tip or a large freezer bag with a little over 1/2 inch (1.25 centimeter) hole cut into the corner with the sausage spinach mixture.
- Roll the dough into a thin sheet using a pasta machine or rolling pin, until it is about 1/16th inch (1.5 millimeters) thick.
- Flour the desired ravioli mold and cover with a sheet of pasta.
- Fill each cavity with the sausage filling. Lightly moisten the edges with water.
- Top with another sheet of pasta and use a rolling pin to seal and cut out the ravioli.
- Remove and separate the ravioli and transfer them to the prepared baking sheet. Repeat with remaining dough and filling.
- Bring a large pot of salted water to a boil. Reduce to a gentle boil and add the prepared ravioli in batches, being careful not to overcrowd.
- Gently stir the bottom and cook until they float to the top. Use a slotted spoon to gently remove the ravioli to a colander. Repeat with remaining ravioli.
- Serve immediately with desired sauces or toppings.
Leave a Reply