1 pound Premio Sweet Italian Sausage
4 medium/large eggs
2 1/2 tablespoons olive oil
1 teaspoon salt
4 tablespoons filtered water, warmed
1/2 cup ricotta cheese
1/2 cup all-natural cream cheese
1 teaspoon Italian seasoning
2 teaspoons onion powder
2 teaspoons garlic powder
1 cup sun-dried tomatoes marinated in 2 tablespoons olive oil
28 ounces canned diced tomatoes
1 medium white or Vidalia onion, chopped
2 garlic gloves, chopped or minced
6 chopped basil leaves
- Always cook pork sausage to a minimum internal temperature of 160° F using a meat thermometer.
- Always cook chicken sausage to a minimum internal temperature of 165° F using a meat thermometer.
How to make Valentine Ravioli Hearts Filled with Sausage:
1. Begin with the ravioli dough by sifting 2 cups flour and 1 teaspoon salt in a mixing bowl. In a separate bowl, combine 2 eggs, 2 tablespoons olive oil and 4 tablespoons warm water. Whisk together and combine with dry ingredients, then knead and fold until a dough begins to form. If dough is too sticky, add extra flour. If too dry, splash in a little more water or oil.
2. Form the dough into a ball and cover with cling wrap, then set aside in the refrigerator for an hour.
3. To create the filling, begin by adding sausage to a pan and cooking with 1/2 tablespoon olive oil over medium heat, stirring occasionally and breaking meat into pieces. Add 2 teaspoons onion powder and 1 teaspoon Italian seasoning and mix to coat meat. Once sausage is browned, place in a food processor to puree, then set in the freezer for 10 minutes until cool.
4. Once the sausage is cool, add pureed meat, 1/2 cup cream cheese, 1/2 cup ricotta cheese and 1 egg into the food processor; mix well and refrigerate.
5. To create the sauce, add 2 tablespoons of sun-dried tomato oil to a large saucepan. Add the onion and minced garlic and cook over medium-high heat until onions are clear, then add the sun-dried tomatoes and can of diced tomatoes. Cook until boiling, then add the chopped basil leaves, 1 teaspoon garlic powder and 1 teaspoon Italian seasoning. Lower heat and simmer for 45 minutes, stirring occasionally.
6. To prepare the seal for the ravioli, beat 1 egg with 2 tablespoons of water and set aside.
7. Retrieve the dough from the fridge and roll it out to about 1/6 inches thick.
8. Create ravioli by spooning 1 teaspoon of ravioli filling at a time onto the spread dough, leaving a 2-inch perimeter around the filling. Brush some egg and water mix around the filling, then fold some dough over filling. Press and seal all around so the edges are closed.
9. Cut out with a heat-shaped cookie cutter and repeat with the rest of the dough and filling to make your ravioli.
10. Cook ravioli in boiling water. Once ravioli pieces begin to float, boil for 3-5 more minutes before draining.
11. Serve the ravioli hot with your homemade sauce. Enjoy on Valentine’s Day!