FOR THE PASTA:
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:
1½ cups panko breadcrumbs
1 tbsp Spicewalla Amore Pizza Seasoning
Vegetable or any neutral frying oil
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For the pasta:
- 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.
- 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:
- While your dough rests, combine all Italian Sausage ingredients (except the tomato sauce) together and mix well.
- 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.
- 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:
- When you are making the ravioli, you want the meat to be room temperature (not hot, not cold).
- 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.
- You can make any ravioli/filled pasta shape you want.
- 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.
- Individually bread each ravioli with the egg and breadcrumbs, and then place on a parchment-lined baking sheet.
- Once breaded, allow the ravioli to rest in the fridge for 15-20 minutes, which helps the breading adhere to the ravioli.
- 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.
- 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.
- Dip in your favorite marinara sauce.
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