Sausage Ravioli with Wild Mushroom Sauce
My husband adores this recipe so when I’m feeling extra loving, I spend an afternoon in the kitchen. Read the article
Filling:
4 medium size cognac sausages(about 1 pound) cases removed, cut into small pieces
½ c hazelnuts, finely chopped
¼ c finely chopped onions
Pinch salt
Saute on medium heat in a wide saucepan until cooked through, about 10 minutes. Set aside to cool while you make the pasta.
Pasta Dough:
1 ¾ c flour
2 large eggs
1 ½ tsp olive oil
½ tsp salt
Mix all the ingredients thoroughly. The dough should not be too dry, or too sticky either. If you have a pasta machine, run it through on sheet setting #1, then #3, then #4. Otherwise, get rolling! Lay your strips out on the counter in a bit of flour. Let set while you make the sauce.
Wild Mushroom Sauce:
2 cups sliced wild mushrooms – Chanterelle or Morel or Lobster. (Preferably fresh: if dried, hydrate before cooking.)
¼ c butter
½ c heavy cream
¼ c milk
Table spoon brandy
Pinch of salt
Freshly ground pepper
Saute the mushrooms in the butter, add the brandy, then flambe for a moment. Add the heavy cream and other ingredients. Thicken if desired with a cornstarch mix (teaspoon of cornstarch mixed with two teaspoons of water).
Pinching the ravioli:
Make rectangles about 2” high x 4” long. Put about a tablespoon of the filling onto one half of the rectangle. Fold dough over and pinch tightly shut. Repeat a lot of times. Dust bottom with a little flour and place on wax paper.
Boil a large pot of water, and set at a gentle rolling boil. Drop all the ravioli in, one at a time. Let cook for about 6 or 7 minutes – leave them in about 2-3 minutes after they float. Drain well.
Pour warm mushroom sauce over top, and dust with lots of freshly grated parmesan.
Extra Lovin’ Guaranteed!