Sausage and Cheese Baked Ravioli

Instructions

Make the pasta –

• Put the flour into a mixing bowl. Make a well in the center of the flour.
• Crack eggs into the flour, pop yolks and mix flour into the eggs in the well using a fork. Then thoroughly combine mixture until you have formed a dough. If it sticky, add small amounts of flour until the desired consistency. If dry and cracking, add small amounts of water until the desired consistency.
• Roll pasta out using a rolling pin to about 1/8” in thickness and to larger than 5×10”. Trim pasta into a 5×10” rectangle.
• Slice the rectangle into two sections – 2×10” and 3×10”.
• Take the 3×10” piece and roll it out longer, making it 3×12”.

Make the Filling –

• In a medium skillet, cook ground sausage. Remove from heat and cool.
• In a large mixing bowl, combine mozzarella and ricotta cheese.

Making the ravioli –

• Preheat oven to 375 degrees Fahrenheit. Lightly coat baking sheet with olive oil and set aside.
• Using the 2×10” rectangle of pasta and starting 1” from the edges, begin adding 1TBS of cheese mixture about every 2”. Place some sausage on each mound of cheese.
• Make an egg wash (1TBS of water per egg, beat together) and brush it between each mound of cheese and sausage and along the edges of the pasta sheet.
• Carefully lift the 3×12” sheet of pasta and place over other pasta, cheese, and sausage. Press down between each mound, making sure to seal.
• Using a knife or ravioli cutter, cut in between each mound to create 2” pieces. To finish sealing pieces, use a fork or other crimping tool to push down along the edges of each piece.
• Place pieces onto baking sheet. Lightly brush the top of the pieces with olive oil.
• Bake for 6-8 minutes until golden brown.

Making the sauce –

• In a medium sauce pan, combine the tomato sauce, onion powder, garlic powder, and Italian seasoning.
• Bring to a light boil. Allow to cool, spread over baked ravioli.