Sausage Spinach Ravioli With Tomato Cream Sauce

A hearty ravioli stuffed with spinach and sausage and topped with an elegant creamy sauce.

📝 Ingredients

• 2 Cups All-Purpose Flour
• 3 Eggs
• 1/2 Teaspoon Salt
• 2 Tablespoons Olive Oil
• 8 Cups Fresh Spinach, Cleaned And Coarsely Chopped
• 4 Large Italian Sausage Links, Removed From Casings
• 1 Medium Onion, Chopped
• 2 Cloves Garlic, Peeled And Minced
• 3 Tablespoons Olive Oil
• 1/2 Cup Grated Parmesan Cheese
• 1 Egg
• Salt & Pepper
• 2 Tbsp. Olive Oil
• 2 Cloves Garlic, Minced
• 1/2 Tsp. Crushed Red Pepper Flakes
• 1 (28 ounce) Can Crushed Tomatoes
• Salt & Pepper
• 1/2 Cup Heavy Whipping Cream
• 1/4 Cup Chopped Fresh Parsley (Or Basil)
• 1 Egg
• Grated Parmesan Cheese To Serve

👨‍🍳 Instructions

1. 1Combine the flour and salt on a flat...: Combine the flour and salt on a flat work surface; shape into a mound and make a well in the center.
2. 2Add the eggs and 1 tablespoon of the...: Add the eggs and 1 tablespoon of the olive oil to the well and lightly beat with a fork.
3. 3Gradually draw in the flour from the inside...: Gradually draw in the flour from the inside wall of the well in a circular motion.
4. 4Continue to incorporate all the flour until it...: Continue to incorporate all the flour until it forms a ball, then wrap the ball in plastic wrap and let rest 30 minutes.
5. 5While the pasta is resting, prepare the filling.
6. 6Steam the spinach and drain well, pressing the...: Steam the spinach and drain well, pressing the spinach to remove all excess liquid.
7. 7In a heavy frying pan heat the olive...: In a heavy frying pan heat the olive oil and saute the onion with the sausage meat until the onion is tender and the sausage meat lightly browned, then add the garlic, and season with salt and pepper.
8. 8Place the sausage mixture, spinach, egg and cheese...: Place the sausage mixture, spinach, egg and cheese in a food processor and pulse just until the mixture is combined. (You want to retain a coarse mixture so be careful not to over process the filling.)
9. 9Cut the ball of dough in 1/2, cover...: Cut the ball of dough in 1/2, cover and reserve the piece you are not immediately using to prevent it from drying out.
10. 10Dust the counter and dough with a little...: Dust the counter and dough with a little flour, then press the dough into a rectangle and roll it through a pasta machine, 2 or 3 times, at widest setting.
11. 11Pull and stretch the sheet of dough with...: Pull and stretch the sheet of dough with the palm of your hand as it emerges from the rollers, and begin to reduce the setting and crank the dough through again, 2 or 3 times.
12. 12Continue tightening until the machine is at the...: Continue tightening until the machine is at the second narrowest setting; the dough should be almost paper-thin.
13. 13Beat 1 egg with 1 tablespoon of water...: Beat 1 egg with 1 tablespoon of water to make an egg wash.
14. 14Dust the counter and sheet of dough with...: Dust the counter and sheet of dough with flour, lay out the long sheet of pasta, and brush the top surface with the egg wash, which acts as a glue.
15. 15Drop 1 tablespoon of the filling on 1/2...: Drop 1 tablespoon of the filling on 1/2 of the pasta sheet, about 2-inches apart, then fold the other 1/2 over the filling like a blanket.
16. 16With your fingers, gently press out air pockets...: With your fingers, gently press out air pockets around each mound of filling, and use a sharp knife to cut each pillow into squares and crimp the 4 edges with the tins of a fork to make a tight seal. (A fluted pastry wheel also works well to make an attractive edge around the pasta.)
17. 17Dust the ravioli and a sheet pan with...: Dust the ravioli and a sheet pan with cornmeal to prevent the pasta from sticking and lay them out to dry slightly while assembling the rest. (If not using within an hour or two refrigerate until needed.)
18. 18To prepare the sauce, heat the two tablespoons...: To prepare the sauce, heat the two tablespoons of oil in a heavy pot and cook the garlic for just a minute.
19. 19Add the tomatoes, salt, pepper, and pepper flakes...: Add the tomatoes, salt, pepper, and pepper flakes and cook over medium low heat for 10 minutes.
20. 20Add the cream and fresh, chopped herbs and...: Add the cream and fresh, chopped herbs and mix well, and cook over low heat an additional 10 minutes, then keep the sauce warm while you cook the pasta.
21. 21Cook the ravioli in plenty of boiling salted...: Cook the ravioli in plenty of boiling salted water until tender. (They will float to the top when ready, so be careful not to overcrowd the pot.)
22. 22Drain the ravioli and return to the pot.
23. 23Pour half of the sauce mixture into the...: Pour half of the sauce mixture into the pot and carefully stir until the ravioli is lightly coated.
24. 24Serve the ravioli with a spoonful of additional...: Serve the ravioli with a spoonful of additional sauce and a sprinkling of grated cheese.
25. 25Serve hot.