Ricotta and Italian sausage ravioli

INGREDIENTS FOR ABOUT 4-6 SERVINGS

• 1 lb. homemade pasta dough

• ½ lb. whole milk ricotta

• ¼ cup grated parmesan

• 2 tablespoons fresh Italian parsley chopped

• ½ lb. mild Italian sausage

• ½ teaspoon fennel seeds

• ¼ teaspoon red pepper flakes

• 1 – 2 cloves roasted garlic
  

INSTRUCTIONS

• Make the pasta dough and let it rest for about 30 minutes.
  

• In the meantime, grind the fennel seeds in a mortar. Cook the sausage in a skillet on medium heat. Add the ground fennel seeds and the red pepper flakes. Once cooked, drain and discard the grease. Let cool down a bit.
  

• In a food processor, add the ricotta, parmesan, fresh Italian parsley, roasted garlic, cooked Italian sausage and pulse on high a few times to combine everything.
  

• Roll the pasta dough through the pasta machine until the thinnest you can get. Lay a sheet of pasta on a floured surface and put little balls of filling on it. Lay another sheet of pasta on top and use a square or round ravioli cutter or a ravioli wheel cutter to make your ravioli.
  

• Put the ravioli on a parchment lined baking sheet and in the fridge until ready to be cooked.
  

• Fill a large pot with water and add a few pinches of salt and a drizzle of olive oil. Bring it to a boil and then cook the ravioli for 6-8 minutes. Taste one to make sure it is al dente.
  

• Serve with your favorite sauce.

Bon appétit!