Monday, May 6, 2013

Date Night Dinner: Homemade Raviolis with Sausage-Kale Stuffing

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John's dad got us a Williams-Sonoma gift card for Christmas that we've been slowly savoring with small purchases that we make, basically whenever we head that way and want to treat ourselves!  The first thing I purchased are these ravioli presses.  Why?  Because I am obsessed with all handmade Italian foods.  I think it's partly channeling my grandmother and partly reminiscing about our wonderful times in the North End.  And how we miss it.

One of the things we miss most (and unrelated to seeing old friends or having a life) is the number of delicious Italian restaurants in the area, that our new neighborhood sorely lacks.  I had promised John a few weeks ago when we bought sausage that I would make raviolis.  He's been doing a ton lately around the house while I work like a crazy lunatic lady (I wish I was kidding).  Of course, these types of recipes usually involve me halfway through, having some sort of mental breakdown because it's taken me 3 hours instead of the 1 hour I thought it would and I've burned myself on 4 different pans.

That's when John gets up from the couch (reluctantly) and pitches in to help me out.  It's no surprise that one of my favorite things about him is his selflessness but it's also the fun we have together in the kitchen!  As you'll see on Wednesday, we're also trying lots of new foods and he's embracing those too!  I love that he's embraced my passion and gotten more involved with dinners, prep, and planning.  It makes it more fun.  Now if only I could embrace his passion for cars in the same way.  For now, we'll just enjoy some homemade raviolis.

Homemade Raviolis with Sausage-Kale Stuffing (adapted from Cook's Illustrated page 281)
Serves:  4 (32 raviolis)
2 cups flour
3 eggs

1/2 pound spicy Italian sausage
2 cloves garlic, minced
1 cup ricotta
1 egg yolk
1 cup kale, chopped small
2 tablespoons Italian Seasoning
In a food processor, combine flour and eggs until a ball forms.  Knead the ball on a flat surface for 1-2 minutes.  Wrap in plastic wrap and refrigerate for at least 15 minutes (up to 2 hours).

Meanwhile, remove the sausage from its casing.  Then, in a heavy-bottomed pan, brown the meat over medium high heat until fully cooked through (about 8-12 minutes).  Break up large chunks and let cool.

Start a large pot of water boiling over high heat.

In a large bowl, combine garlic, ricotta, egg yolk, kale, and Italian seasoning.  Add cooled sausage and mix well. 

Roll the dough out to the finest thickness possible*.  Place 2 tablespoons of filling about 1-inch apart on the dough.  Fold the dough over itself and press down to ensure there are no air pockets.  Use the ravioli presses to cut the raviolis.  Drop the raviolis into the boiling water immediately and cook for about 60 seconds, until the raviolis float to the top and turn a pale white.

Serve immediately with the sauce of your choice.

*I do not use a machine to roll out dough.  I split the dough into threes and work each one individually with a rolling pin (good way to get the aggression out).  If we had room, I'd prefer the manual machine since you have more control.  Automatic machines are fine though - however you can roll out the dough to be as thin as possible. 

Until the next time my oven is on...


  1. Love these ravioli! I haven't made them in such a long time. The sausage and kale combination is great.

    1. Thanks! I do love raviolis...who doesn't though, right?

  2. Mmmmm, these sound so good. I love homemade Italian food!

    1. ME TOO! Italian food flows in my blood, I think.

  3. I want a ravioli press! These look so good. I love that you too cook together. I used to do that with my husband, now I just tell him to leave because he gets me laughing and I forget what I'm doing.

    1. Honestly, you could cut them by hand but the presses make it look so cool!

  4. I just ordered the round one from Williams Sonoma! They sound so delicious. Gorgeous photo too!

    1. Oooh yay - can't wait to see what you make out of it :)

  5. I ALWAYS overestimate how long it's going to take me to make something! I thought I was the only one! I love that you made your own ravioli's and the filling sounds absolutely delicious! I love kale!


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Welcome! I'm Dani (aka the Growing Foodie), just a girl balancing her career and passion for all things edible in NYC. I hope you'll join me in my adventures in life, through food. (Click for More)
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