Friday, September 2, 2011

Sausage Ricotta Ravioli

These little raviolis are just pure decadence. You can make them by hand, but it will be a lot easier if you have a pasta machine. I don't have one and my raviolis came out a little too thick. They were still delicious, though!

2c Thrive Flour
4T Thrive Whole Egg Powder
1/4c Water

Make a little mountain out of your flour on a clean counter top, then press the bottom of your measuring cup into the top of it to make a well. Combine the egg powder and water in a small bowl and pour it into the well.

Using a fork, stir the eggs, slowing bringing flour into the mixture. When a dough starts to form, use your hands to work more flour into it until a stiff dough forms. Knead it for a minute or two, then cover it with plastic wrap and let it rest for 10 minutes. While it is resting, make your filling:

1/2c Thrive Sausage TVP, rehydrated
1 Recipe Homemade Ricotta or 3/4c Store Bought
1/4c Shredded Mozzarella

Mix the filling ingredients together well. Working with 1/4 of the dough at a time, roll it out using a pasta machine or a rolling pin. Put a teaspoon of filling on one side of the pasta sheet, then fold it over. Cut it with your pizza wheel and carefully seal the edges.

Bring a large pot of water to a rolling boil. Add the raviolis, about a dozen at a time, and cook for 3-4 minutes. Remove carefully with a slotted spoon and serve with your favorite sauce. If you have leftover filling, try it in an omelet!

1 comment:

  1. Oh yay! I've been wanting to try to make pasta for a while now. I'm so going to do this. Glad to know it can be done w/o a pasta maker and with powdered eggs.


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