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Pork And Sage Filled Ravioli

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Ingredients
For pork and sage filling
  Ricotta cheese 10 Ounce, drained (315 Gram)
  Lean bacon 2 Ounce, finely chopped (60 Gram)
  Lean cooked pork 5 Ounce, finely diced (155 Gram)
  Finely chopped fresh parsley 1 Teaspoon
  Finely chopped fresh sage 1⁄2 Teaspoon
  Grated fresh parmesan cheese 1 Teaspoon
  Grated nutmeg 1 Pinch
  Freshly ground black pepper To Taste
  Dough 1 Cup (16 tbs) (Homemade)
  Plain flour 12 Ounce (3 Cups, 360 Gram)
  Eggs 2
  Salt 1 Teaspoon
  Safflower oil 2 Tablespoon
Directions

MAKING
1. For making the filling, into a bowl add ricotta cheese, bacon, pork, parsley, sage and Parmesan cheese.
2. Mix to combine and season to taste with nutmeg and black pepper.
3. Cover and set aside while making the dough.
4. For making the dough, in a food processor place all ingredients and let it process for about 30 seconds.
5. Mix in flour by the tablespoon, if the mixture feels wet to the touch, such that the dough feels soft and not sticky.
6. Blend in water by the tablespoon if the mixture is too dry to work with, such that the dough just forms a ball.
7. Knead and roll out dough to 1 mm in thick.
8. Divide the dough into long, 4 cm / 1 1/2 in wide strips.
9. Keep small heaps of filling every 4 cm / 1 1/2 in on half the strips.
10. Brush the remaining strips with egg and press them over the ones with filling (leaving the brushed side downwards).
11. Dab around each heap to seal.
12. Using the special wheel cut out even squares.
FINALIZING
13. Boil ravioli in boiling salted water.
14. Drain well.
SERVING
15. Serve with butter, grated Parmesan cheese and sage leaves.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Italian
Course: 
Main Dish
Method: 
Boiled
Ingredient: 
Pork
Interest: 
Gourmet
Preparation Time: 
30 Minutes
Cook Time: 
15 Minutes
Ready In: 
45 Minutes
Servings: 
4

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