homemade ravioli with chardonnay cream sauce

Not everyone can visit the Italian countryside on a Wednesday afternoon, but with this homemade ravioli recipe you will be saying, “That’s amore” between every bite. Join me as enjoyed a glass of wine and rolled up my sleeves to cook with  Gourmet Gallery in Waco, Texas, where I took a hands-on homemade pasta class to create and devour Spinach, Cheese and Sausage Stuffed Ravioli with a Chardonnay Cream Sauce. Can you say, “Hello, Italy?” From rolling out the pasta to savoring that first bite, grab your apron and get ready to get your hands dirty with dough, it’s pasta makin’ time!

Basic Pasta Dough

2 c of all-purpose flour
1 tsp kosher salt
4 large eggs
1 Tbsp extra virgin olive oil
Cornmeal, for dusting

1. On a flat, clean surface make a mound of flour. Add salt and make a well in the center. Crack all eggs inside the well, add olive oil and scramble them with a fork until combined, gathering some flour from walls in the process. When dough is dry enough to handle, begin to knead dough until elastic in texture. This process should take at least 10 minutes.

2. Divide the dough in half, rub each with olive oil, wrap them with plastic and let rest before it’s rolled out to desired shape.

Spinach, Cheese and Sausage Stuffed Ravioli

10 oz frozen chopped spinach, thawed and excess water removed
10 oz Italian sausage
1/2 c ricotta cheese
1/2 c grated Parmigiano-Reggiano
1/4 c grated Asiago
1/2 c grated pecorino
1 tsp dried thyme
1/2 tsp lemon zest
1/2 tsp salt
1/4 tsp freshly ground black pepper

Chardonnay Cream Sauce

2 Tbsp unsalted butter
1 garlic clove, minced
3/4 c minced shallots
1 3/4 c dry chardonnay
1 tsp salt
1 tsp freshly cracked black pepper
3/4 c heavy cream
1/2 c of shredded Italian blend cheeses

 

1. Sauté the sausage until browned, breaking it up as it cooks. Add the spinach and ½ teaspoon of salt and sauté 2 more minutes. Remove from the heat and stir in the cheeses, thyme, lemon zest and pepper.

2. Fill each ravioli with about 2 tablespoons of the filling. Cook in boiling salted water for 5 to 8 minutes. Drain and serve with marinara or Chardonnay Cream Sauce.

3. In a small saucepan over medium-high heat, add the butter and when foamy, add the shallots and cook for 5 to 6 minutes. Add the chardonnay and the salt and pepper and bring to a boil. Allow to simmer for 10 minutes. Add the cream and combine well. Simmer, stirring occasionally, for 10 to 15 minutes; the mixture will thicken slightly. Finally, add the cheese and stir to melt. Hold warm until service. Adjust seasonings as needed.

Thanks to Rachel Solano, Manager and Chief Cook at Gourmet Gallery in Waco, Texas for her expertise and delicious recipes!