FOR THE PASTA:
3 eggs
300 grams flour (roughly 2 ½ cups)

FOR THE ITALIAN SAUSAGE:
1 lb freshly ground pork
10 grams (about two teaspoons) kosher salt
½ tsp freshly ground black pepper
1½ tbsp Spicewalla Paprika
2 tsp Spicewalla Calabrian Chilli Powder
1 tsp Spicewalla Crushed Red Pepper
2 tsp Spicewalla Fennel Seed 
2 tsp Spicewalla Granulated Garlic
(Optional) ¼ cup dry white wine
16 oz quality tomato sauce
 
FOR THE RAVIOLI:
3 eggs
1½ cups panko breadcrumbs
1 tbsp Spicewalla Amore Pizza Seasoning
Vegetable or any neutral frying oil
Parmesan Cheese
Marinara Sauce

For the pasta:

1. Make your pasta first. Combine the eggs and flour together by hand or in a mixer and knead for 10 minutes. The dough should be smooth and not sticky. If it is too sticky, add another ¼ cup of flour and continue to knead. 
2. A good knead is one of the keys to making great fresh pasta. Place in a plastic sandwich bag and let it rest for a minimum of a half hour.

For the Italian Sausage:

1. While your dough rests, combine all Italian Sausage ingredients (except the tomato sauce) together and mix well. 
2. Sauté sausage mixture in a large pan on medium heat. You can use a potato masher to break up the large pieces to get a finer texture. 
3. Once the sausage is cooked, add the tomato sauce and let it reduce with the meat for about 20 minutes. Turn off the heat.

For the Ravioli:

1. When you are making the ravioli, you want the meat to be room temperature (not hot, not cold).
2. Roll out your pasta into strips using a pasta machine or a rolling pin. You don’t have to take it to the thinnest setting on the pasta machine as it may be too delicate to make your filled ravioli. 
3. You can make any ravioli/filled pasta shape you want.
4. Set up your breading station with the three eggs beaten with salt and pepper on one plate, and the panko breadcrumbs mixed with the Spicewalla Amore Pizza Seasoning on another. 
5. Individually bread each ravioli with the egg and breadcrumbs, and then place on a parchment-lined baking sheet. 
6. Once breaded, allow the ravioli to rest in the fridge for 15-20 minutes, which helps the breading adhere to the ravioli.
7. Bring your vegetable oil for “toasting” (i.e. frying) up to 350-365*F. Fry your ravioli in batches until a nice golden brown, keeping in mind the oil temperature drops some when you first put them in there. 
8. They should be garnished with heavy amounts of real parmesan cheese that you pulse in a food processor until you get the consistency of sesame seeds. 
9. Dip in your favorite marinara sauce.