Sausage Stuffed Ravioli with Gorgonzola, Walnut and Grape SauceBy · May 04 2011 · Comments
I can’t take all the credit for this dish. The Italian restaurant around the corner from our home serves a pasta dish with similar ingredients, minus the sausage ravioli. I spent last night trying to emulate RoseAngelis and I can say I was quite successful. The sauce is rich and creamy and goes wonderfully with fresh homemade pasta. If you don’t have the time to make homemade pasta just use store bought and toss with the sauce and sausage.
- 2 cups flour plus extra for kneading
- 3 eggs
- ¾ teaspoon olive oil
- ¼ teaspoon salt
- 2 tablespoons warm water
- ½ LB sweet Italian sausage, casing removed
- 1 tablespoon butter
- 1 cup heavy whipping cream
- 1 cup chopped gorgonzola cheese
- ½ cup grapes, cut in half
- ¼ cup chopped walnuts
Start with the pasta dough. Whisk together the eggs, olive oil and salt in a medium size bowl. Place two cups of the flour in the bowl of a standing mixer fixed with a dough hook. Mix on medium speed and slowly pour in the egg mixture followed by the water. Continue to mix until a sticky dough forms. Remove the dough from the bowl and place on a flat floured surface. Hand knead the dough for 5 minutes until completely smooth. Divide into two equally sized balls and place in two separate bowls. Cover the bowls with cellophane and let sit at room temperature for at least one hour.
While the dough is settling, heat a large sauté pan over medium-high heat. Add the sausage and use a wooden spoon to break up the clumps. Continue to cook, stirring frequently, until the meat is slightly browned. Remove from the heat and set aside.
For the sauce, melt the butter in a medium sized saucepan over low heat. Add the cream and cook until just barely simmering. Whisk in the cheese. Stir frequently and cook until thickened, about 10 minutes. Stir in the grapes and walnuts right before serving.
While the sauce is thickening, roll out both pasta dough balls on a floured surface until 1/8” thick. Place small spoonfuls of the sausage on one pasta sheet with 2 inches between each spoonful. Cover with the other pasta sheet. Use a large knife to cut the raviolis. Use your fingers to press the two pieces of pasta together around the sausage.
Bring a large stockpot filled half way with water to a boil. Add the raviolis and cook for five minutes. Drain in a colander. Plate 3-5 raviolis per person and top with the sauce. Enjoy!