by Dabblings
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Dabblings's Notes:
Expand2 cups flour Ask a question about this ingredient
2 cups semolina flour Ask a question about this ingredient
1 piece salt Ask a question about this ingredient
7 large eggs Ask a question about this ingredient
2 tablespoons olive oil Ask a question about this ingredient
1 pound bulk merguez sausage Ask a question about this ingredient
7 ounces whole milk ricotta cheese Ask a question about this ingredient
1 tablespoon fresh mint; finely chopped Ask a question about this ingredient
1/2 cup dates; finely chopped Ask a question about this ingredient
3-4 shallots; finely chopped Ask a question about this ingredient
1 teaspoon harissa Ask a question about this ingredient
Salt and freshly ground black pepper; to taste Ask a question about this ingredient
1 tablespoon water Ask a question about this ingredient
Sift together the flours and the salt in a large bowl. Make a deep well in the middle of the mixture. Crack the eggs and add the oil into the well. With a fork begin to work the eggs into the flour. When the mixture comes together around the fork, place it on a clean, well floured surface and begin to knead it.
Ask a question about this stepKnead the dough for 10 minutes until it feels smooth. Wrap it in plastic wrap and let it rest for 1/2 an hour. Put it in the refrigerator if you want to let it rest longer than that. If you do place it in the refrigerator give it a little time to come to room temperature before you use it .
Ask a question about this stepWhile the pasta dough is resting make the raviloi filling. Brown the merguez sausage in a ten inch skillet over medium heat, breaking it up with a fork. Once browned, remove to a bowl with a slotted spoon.
Ask a question about this stepIn the remaining fat cook the shallots, the dates, and the harissa until the shallots have softened. Add this mixture to the sausage.
Ask a question about this stepTo the sausage and the shallot mixture add the ricotta and the fresh mint. Mix it all together and check it for seasoning. (Mine was salty enough but I did end up adding a little black pepper.)
Ask a question about this stepPlace ravioli filling into the refrigerator to cool. (This is where you are allowed to start getting excited.)
Ask a question about this stepOnce the ravioli filling is cooled roll out the fresh pasta dough to the desired thickness using your pasta machine. Lay the pasta sheets on a lightly floured surface. Place slightly rounded teaspoon fulls about one inch apart on the rolled out sheets of pasta. I take one sheet of pasta and place the filling centered, on one half of the pasta sheet lengthwise. Brush in between the ravioli and down one edge with the egg wash (the egg and the tablespoon of water mixed together). Then fold the other half of the pasta sheet over the filling side. Gently press out any air pockets. Press firmly around each ravioli to seal and cut them into squares.
Ask a question about this stepPlace the finished ravioli on a parchment lined baking sheet. At this point you can use them immediately, place them in the refrigerator if you are going to use them shortly, or freeze them for later on.
Ask a question about this step1 tablespoon olive oil Ask a question about this ingredient
1 medium sized onion; finely chopped Ask a question about this ingredient
2 cloves garlic; minced Ask a question about this ingredient
3 ounces red wine Ask a question about this ingredient
1 can of crushed tomatoes; 28 oz. Ask a question about this ingredient
1 tablespoon fresh oregano; finely chopped (Or 1 tsp. of dried oregano) Ask a question about this ingredient
2 teaspoons ceylon cinnamon (Or start with 1 tsp. of cassia and add more until you can taste the cinnamon without it being overwhelming. You want the people eating it to say "Oh, there's cinnamon in that?". Ask a question about this ingredient
1 teaspoon salt Ask a question about this ingredient
Freshly ground black pepper; to taste Ask a question about this ingredient
1 cup almond milk Ask a question about this ingredient
1/2 cup pine nuts; toasted Ask a question about this ingredient
4 ounces feta cheese; crumbled Ask a question about this ingredient
Heat the olive oil in a large saucepan over medium heat. Add the onion and garlic. Cook until the onion is transparent.
Ask a question about this stepAdd in the oregano and the cinnamon and 1/2 tsp. salt. Cook stirring constantly for one minute.
Ask a question about this stepAdd in the red wine. Cook until it is reduced by half.
Ask a question about this stepAdd the crushed tomatoes. Bring the sauce to a boil, then reduce the heat to low, and simmer for 30 minutes, partially covered. Stir the sauce occasionally. Meanwhile, bring another large pot of salted water to a boil for the ravioli.
Ask a question about this stepWhen the sauce is done reducing add the almond milk. Test for seasoning. I added in the other 1/2 tsp. of salt at this point as well as some freshly ground black pepper. Do not let the sauce come to a boil after you have added the almond milk.
Ask a question about this stepWhen the water for the ravioli has come to a boil add in the ravioli. I gave each adult 4-5 ravioli. Because they are fresh, they will cook in just a few minutes. Remove them to plates once they are all floating at the top.
Ask a question about this stepLadle sauce over the ravioli. Top with toasted pine nuts and feta cheese crumbles. Serve immediately.
Ask a question about this stepPat yourself on the back.
Ask a question about this stepPersonally I think step 8 is the most important. My 11 year old daughter helped to make them and I told her the first thing to learn about making ravioli was that if you make them for company and they don't "Ooo and ahhh" over them, that they should never be invited back for dinner again :)
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This sounds completely fabulous!!! Love the cinnamon instructions. And step 8