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

Ingredient Substitutions

• Instead of Yellow Onion: White onion, Sweet onion
• Instead of Garlic: Garlic powder (1/4 tsp)
• Instead of White Wine: Chicken broth, Apple juice (use less)
• Instead of Bulk Italian Sausage: Bulk pork sausage, Bulk turkey sausage
• Instead of Fresh Spinach: Swiss chard, Kale (remove stems)
• Instead of Ricotta Cheese: Cottage cheese (drained)
• Instead of Pecorino Romano: Parmesan, Grana Padano
• Instead of Nutmeg: Ground nutmeg (1/8 tsp)
• Instead of Olive Oil: Vegetable oil, Canola oil
• Instead of Egg: Milk (1 tbsp)
• Instead of Semolina Flour: All‑purpose flour
• Instead of Fresh Pasta Sheets: Store‑bought fresh lasagna sheets

Equipment Needed

• Skillet
• Wooden Spoon
• Food Processor
• Sheet Pan
• Parchment Paper
• Mixing Bowl
• Spatula
• Microplane
• Cookie Scoop (optional) (optional)
• Rolling Pin
• Sharp Knife
• Round Cutter or Glass (optional)
• Freezer Zip‑Bag

Critical Steps — Do Not Skip

• Reduce the wine until almost completely evaporated to develop fond flavor.
• Cook the sausage fully before adding spinach; raw meat will not finish cooking in boiling water.
• Cool the filling completely before processing to avoid a greasy texture.
• Seal each ravioli with an egg wash and press out air pockets to prevent blow‑outs.
• Flash freeze before bagging to keep ravioli from sticking together.

Chef Tips from the Video

• Use a high‑quality bulk sausage; the flavor of the ravioli hinges on the sausage.
• Freshly grated nutmeg adds depth without an overtly Christmas taste.
• A pinch of red pepper flakes in the filling adds subtle heat without overwhelming the cheese.

Troubleshooting

Storage

Refrigerator: Keep uncooked, sealed ravioli for up to 2 days.

Freezer: Flash‑frozen ravioli last 4–6 weeks; label with date.

Room temperature: Do not store at room temperature; risk of bacterial growth.

Make-Ahead Tips

• Prepare the filling a day ahead and keep it refrigerated; it will be easier to process.
• You can freeze the uncooked ravioli after flash‑freezing for quick weeknight meals.
• If you don’t have a food processor, mash the filling with a potato masher until smooth.

Frequently Asked Questions