Sausage & Mushroom Ravioli
Is there anything better than fresh pasta?! Homemade sausage & mushroom ravioli! This recipe is practically fool-proof, but ends up looking & tasting so rich & decadent.
Nutrition Facts
Serving Size 5 - 6 ravioli
Servings 2
- Amount Per Serving
- Calories 629
- % Daily Value *
- Total Fat 24g37%
- Total Carbohydrate 61.7g21%
- Dietary Fiber 5.5g22%
- Protein 37.2g75%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Yields2 ServingsCategoryDinner
150 g plain flour
1 eggs
0.50 tbsp olive oil
3 chicken sausages
30 g low fat cream cheese
100 g mushrooms - chopped
1 spring onion - chopped
2 garlic cloves - minced
1 tsp dried basil
1 tsp dried oregano
10 g butter
10 pine nuts- - roughly chopped
1
Begin by making your pasta dough, as this will need to rest.
Add your flour to a large bowl, create a well in the centre and crack in your tow eggs. Slowly begin mixing the eggs, incorporating more & more flour until the dough comes together.
Pour onto a clean surface and knead for 5 minutes or until the dough is soft, smooth & bounces back when poked. Wrap in clingfilm and refrigerate for 20 minutes.
2
While your dough is resting, brown the chicken sausages in a large pan on medium/high heat with the olive oil. Once cooked remove from the pan and set aside.
To the same pan add the chopped mushrooms, spring onion & garlic. Cook down until softened.
Add the sausage, mushroom mix, soft cheese & seasonings to a food processor and blitz until the mixture is creamy but still chunky. Set aside.
3
Remove your pasta from the fridge & separate into 4 equal parts. Using a pasta machine, roll out your dough into long sheets (roll the dough through the machine, decreasing the thickness by one setting each time until you get to the thinnest setting). If you don't have a pasta machine, simply roll out your dough using a rolling pin until you can see shadows through it (e.g. you can see the shadow of your hand through the dough)
Cut your pasta sheets into 4 equal strips.
Lay out your 4 sheets on a floured surface, then place teaspoonfuls of the mixture at even intervals along the middle of 2 of the sheets.
Now take the other half sheet of pasta and carefully lay it over the mixture, gently pressing down around the mounds of filling and pushing out any air pockets. Using a sharp knife, trim the pasta into evenly sized squares of ravioli, then lay them out on a tray, dust with a little flour.
Repeat with the remaining 2 sheets.
4
Bring a large pot of salted water to the boil & cook the ravioli in batches of 5 for 3-4 minutes. While cooking the ravioli, melt the butter in a separate pan.
Remove with a slotted spoon and add to the pan of butter. Gently stir to combine, then serve immediately with a little black pepper & chopped pine nuts.
Ingredients
150 g plain flour
1 eggs
0.50 tbsp olive oil
3 chicken sausages
30 g low fat cream cheese
100 g mushrooms - chopped
1 spring onion - chopped
2 garlic cloves - minced
1 tsp dried basil
1 tsp dried oregano
10 g butter
10 pine nuts- - roughly chopped
Directions
1
Begin by making your pasta dough, as this will need to rest.
Add your flour to a large bowl, create a well in the centre and crack in your tow eggs. Slowly begin mixing the eggs, incorporating more & more flour until the dough comes together.
Pour onto a clean surface and knead for 5 minutes or until the dough is soft, smooth & bounces back when poked. Wrap in clingfilm and refrigerate for 20 minutes.
2
While your dough is resting, brown the chicken sausages in a large pan on medium/high heat with the olive oil. Once cooked remove from the pan and set aside.
To the same pan add the chopped mushrooms, spring onion & garlic. Cook down until softened.
Add the sausage, mushroom mix, soft cheese & seasonings to a food processor and blitz until the mixture is creamy but still chunky. Set aside.
3
Remove your pasta from the fridge & separate into 4 equal parts. Using a pasta machine, roll out your dough into long sheets (roll the dough through the machine, decreasing the thickness by one setting each time until you get to the thinnest setting). If you don't have a pasta machine, simply roll out your dough using a rolling pin until you can see shadows through it (e.g. you can see the shadow of your hand through the dough)
Cut your pasta sheets into 4 equal strips.
Lay out your 4 sheets on a floured surface, then place teaspoonfuls of the mixture at even intervals along the middle of 2 of the sheets.
Now take the other half sheet of pasta and carefully lay it over the mixture, gently pressing down around the mounds of filling and pushing out any air pockets. Using a sharp knife, trim the pasta into evenly sized squares of ravioli, then lay them out on a tray, dust with a little flour.
Repeat with the remaining 2 sheets.
4
Bring a large pot of salted water to the boil & cook the ravioli in batches of 5 for 3-4 minutes. While cooking the ravioli, melt the butter in a separate pan.
Remove with a slotted spoon and add to the pan of butter. Gently stir to combine, then serve immediately with a little black pepper & chopped pine nuts.