Handmade Ravioli & Cannelloni from Scratch

Ingredients

• 1 large Yellow Onion (peeled and roughly chopped)
• 2 cloves Garlic (minced)
• 1/2 cup White Wine (dry, such as Sauvignon Blanc)
• 12 oz Bulk Italian Sausage (removed from casing, preferably high‑quality)
• 2 cups Fresh Spinach (stems removed, roughly chopped)
• 1/2 cup Ricotta Cheese (full‑fat, well‑drained)
• 1/4 cup Pecorino Romano (freshly grated)
• 1 pinch Nutmeg (freshly grated using microplane)
• 2 tbsp Olive Oil (extra‑virgin)
• 1 Egg (beaten with 1 tbsp water for egg wash)
• 2 tbsp Semolina Flour (for dusting pasta sheets, prevents sticking)
• 1 batch Fresh Pasta Sheets (homemade, rolled thin)
• to taste Salt
• to taste Black Pepper

Instructions

1. Prep Ingredients

   Chop the onion, mince the garlic, remove the sausage from its casing, and roughly chop the spinach stems off.

   Time: PT10M

2. Sauté Garlic

   Heat the skillet over medium, add olive oil, then add the minced garlic. Cook for about 30 seconds until fragrant.

   Time: PT2M

   Temperature: Medium

3. Caramelize Onions

   Add the chopped onion to the pan. Cook, stirring occasionally, until the onions turn golden and start to caramelize.

   Time: PT5M

   Temperature: Medium

4. Deglaze with Wine

   Pour in the white wine, scraping up any browned bits (fond). Reduce the liquid until it is almost completely evaporated.

   Time: PT5M

   Temperature: Medium‑Low

5. Cook Sausage

   Add the bulk sausage to the pan. Break it up with the wooden spoon and cook until it is mostly browned with only a little pink remaining.

   Time: PT5M

   Temperature: Medium

6. Wilt Spinach

   Add the spinach to the pan, turn the heat down, and stir until the leaves wilt and collapse, about 2 minutes.

   Time: PT2M

   Temperature: Medium‑Low

7. Season and Cool

   Season the mixture with salt, pepper, and a pinch of freshly grated nutmeg. Remove from heat and let the filling cool to room temperature.

   Time: PT15M

8. Chill Filling

   Spread the cooled filling on a sheet pan lined with parchment and refrigerate for 15 minutes to firm up.

   Time: PT15M

9. Blend Filling

   Place the chilled filling in the food processor. Add ricotta, Pecorino, and the beaten egg wash. Pulse until the mixture is smooth and homogeneous.

   Time: PT5M

10. Prepare Pasta Sheets

    Lay out the fresh pasta sheets on a clean surface. Lightly dust both sides with semolina flour to prevent sticking.

    Time: PT5M

11. Fill & Seal Ravioli

    Place a spoonful (or cookie‑scoop amount) of filling on one sheet, brush the surrounding edges with egg wash, fold the sheet over, press gently from the center outward to expel air, and seal the edges.

    Time: PT10M

12. Cut Ravioli

    Using a round cutter or a sharp knife, cut individual ravioli, leaving a small border for the seal. Trim edges if desired.

    Time: PT5M

13. Flash Freeze

    Arrange the cut ravioli on the parchment‑lined sheet pan, ensuring they do not touch. Place the pan in the freezer uncovered for 1–2 hours until the ravioli are solid.

    Time: PT2H

14. Package for Storage

    Transfer the frozen ravioli to a labeled zip‑bag, remove as much air as possible, and store in the freezer.

    Time: PT5M

Nutrition Facts

Calories

350

Protein

15 g

Carbohydrates

45 g

Fat

12 g

Fiber

3 g