Sausage Stuffed Ravioli

Directions

Preparation:

1. In a sauté pan over medium high heat, add olive oil and butter.

2. Add mushrooms and sauté for about 5 minutes.

3. Crumble the Buffalo Sausage into the pan and stir into the mushrooms. Sauté until cooked through, about 5 minutes.

4. Remove the pan from heat and transfer the sausage to a food processor along with the cream. Pulse process until the mixture is incorporated.

5. Add the cheese and pulse process again until incorporated.

6. Scrape down the sides and along the bottom to incorporate any missed pieces and add the green onions. Flash process, leaving bits of green visible.

7. Remove the blade and cover until you are ready to use. You can also make this ahead and refrigerate for a later use.

Preparation:

1. Place flour and salt in a mixing bowl and stir.

2. Create an impression in the center of the flour and add the eggs and oil.

3. Using a dough hook, mix the ingredients together. If too stiff, add a little cold water. Cover your mixer with a dishtowel to avoid flying dough.

4. Scrape the dough off of the hook occassionally and continue to beat the dough for an additional 6 minutes on low to medium low speed.

5. Remove the dough and place on a floured surface. Knead the dough a few times by hand and shape into a ball. Rub with a little oil and cover with plastic wrap and allow the dough to rest for 30 minutes.

6. Cut your dough into manageable pieces. I cut mine into 8 pieces.

7. Press each piece into a rectangular shape with your hand, before running it through a pasta machine or rolling it out by hand.

8. Set your pasta machine to 2, so the dough will easily pass through, yet flatten out on the first time through. Reset the dial to 5 and send the flattened pieces through again, catching the sheets with your hand as it comes through the pasta machine and pulling it forward. The dough will be very fragile.

9. Lay your pasta strips on a lightly floured surface.

Assembly Preparation:

1. Starting half an inch form the end of a pasta strip place half a tablespoon of filling (or desired amount). Continue down the sheet every inch on half of the pasta sheets.

2. Brush the egg whites between the sausage fillings.

3. Place another sheet on top of the sausage-covered sheets and press down in between the fillings.

4. Cut in between the fillings with a knife and seal the edges together with a fork. *At this point you can cover the ravioli’s, refrigerate and cook at a later time.

5. Bring a large pot of cold water to a boil and add 2 tablespoons of salt as the water starts to bubble (it’s an Italian thing).

6. Drop Ravioli’s into the pot, adding only as many as the pot will hold without crowding them. I did about 10 at a time. Boil for two minutes and remove with slotted spoon and place on a platter. Repeat until finished.

To Serve: Place 4 to 5 Ravioli’s on each plate, and drizzle with Sage Butter. Garnish with fried sage leaves, slivers of cheese, and lemon.

Sage Butter: In a saucepan over medium heat, add 1 - stick salted butter and 2 small bundles of fresh sage leaves or about 1/3 cup fresh sage leaves. Allow butter and leaves to simmer, stirring occasionally for about 5 minutes. Reduce heat if needed. Remove butter from heat until needed. Remove leaves and drizzle over the pasta.