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Sausage Ravioli with Pesto and Roasted Veggies

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Adjust Servings:
Pasta All'Uovo
4 Large Eggs
3 whole egg yolks
700g all purpose flour
2 cups spinach
1 roasted beet
1 lb italian sausage
2 Large Eggs
1/2 cup shredded parmesan cheese
1 eggplant
1 head broccoli
1 punnet Cherry Tomatoes
1 zucchini
1-2 bell pepper
to coat extra-virgin olive oil
3 oz basil
1/3 cup cashews or pine nuts
1/2 cup shredded parmesan cheese
2 cloves garlic
1-2 Tbsp lemon juice
as needed salt
as needed extra-virgin olive oil

Sausage Ravioli with Pesto and Roasted Veggies

    • 2 hr 30 min
    • Serves 6
    • Hard


    • Pasta All'Uovo

    • Filling

    • Veggies

    • Pesto



    The idea for this recipe came about because I wanted to play with colored pasta and natural food colors. I used spinach and beets with my pasta all’uovo recipe (also posted here)  to get vibrant contrasting colors and filled them with a sausage filling to get some protein, but you can fill them with whatever you like. I made the pesto (but of course, you could use storebought), and feel free to use whatever vegetables you have in the fridge.




    Blend the spinach with a small amount of water until it is very smooth, do the same with the beet. Divide the flour into 500g and 200g. Add 3 eggs and 2 egg yolks to the 500g, as well as 1/3 cup of spinach juice. Add the remaining egg and egg yolk to the 200g and 2-3 Tbsp of beet juice. Mix the pasta dough as show in this recipe: https://406baker.com/recipes/roasted-red-pepper-pasta/ or use a food processor. Let each rest for at least 1 hour, then divide into sections to begin working.


    You can roll the dough by hand or use a pasta roller. I did different designs with the colors as shown in the pictures. I rolled the green out first, pressed flower designs into the top, then rerolled it for the flowers. For the stripes I made snakes of dough and stuck them together with water, then rolled it out.
    I started on setting 0 for my pasta roller, then 2, then 4. You can go thinner than this if you like a more tender pasta, but the thinner you roll the dough the easier the ravioli will get holes and spill their filling out in the cooking process.
    Keep the rest of the dough covered so it does not dry out.


    For the filling, brown the sausage, then mix with the eggs and parmesan cheese. Scoop 2-tsp size spoonfuls onto the bottom sheet of dough, then brush water around the edges and top with another sheet. Press around the filling to seal the dough, then cut with a pizza cutter or sharp knife. If you want to make sure they don't split open, crimp around the edges with a fork. I did flowers, stripes, and marble designs.


    Boil the ravioli in heavily salted water for 6 minutes, then strain and serve.


    Roasted veggies

    Cut veggies of choice into evenly sized pieces, toss in olive oil so that everything is well coated, sprinkle with salt, and roast on a sheet pan at 400F for about 25-30 minutes.



    Throw all the pesto ingredients (except oil) into a food processor or blender and blend until somewhat smooth, drizzle in oil as you go until you reach your desired consistency. You can use this pesto to dress the vegetables, as a sauce for the ravioli, or as a garnish like I did :)


    Hi, I'm Elaine! Welcome to my food blog; I am a Montanan, an Eagle Scout, and lover of all things food. I love to cook and bake, as well as share my creations with others.

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