Ingredients:
1 pound Premio Premio’s Sweet Italian Sausage, casings removed
Pasta dough recipe roll for ravioli
1 cup chopped spinach
1/4 teaspoon ground nutmeg
1 egg, beaten
Pinch of cayenne pepper
- Always cook pork sausage to a minimum internal temperature of 160° F using a meat thermometer.
- Always cook chicken sausage to a minimum internal temperature of 165° F using a meat thermometer.
How to make My Sweet Ravioli:
1. Break up Premio Sausage into a large bowl and add veal/lamb. Mix well with your hands.
2. In a pan, cook spinach for about 4 minutes. Let drain until dry (you can squeeze it out to remove moisture). Add to meat mixture. Add remaining ingredients and mix well.
3. Roll out ravioli dough. Place about 1/2 teaspoon of meat/spinach mixture, spaced to the size of ravioli you desire (I space mine about 1-inch apart on dough).
4. Take a pastry brush or your finger and wet the dough in-between your meat fillings and around the edges. Lay another sheet of dough on top and gently run finger between fillings, to seal dough. Cut your raviolis with a knife or pastry cutter wheel (you can cover and store on a cookie sheet lined with parchment, wax or plastic in the refrigerator until ready to use, up to 24 hours).
5. Boil a large pot of salted water. Drop your raviolis into boiling water, gently stirring so as not to have them stick together. Boil for about 7 minutes.
6. Place a little bit of the sauce in the bottom of your serving bowl. Remove raviolis with slotted spoon and place in bowl. Add more sauce to your liking.
SERVES: 4-6
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