Making fresh ravioli is a very time consuming process. But if you take the time to make them in bulk for now and for another day it is well worth the effort. Especially if you make them with a fresh tasting stuffing. This evening I dusted off the pasta rolling machine and made fresh sausage and ricotta ravioli. I tried making ravioli before with goat cheese and sun dried tomatoes with prosciutto but this sausage and ricotta stuffing with fresh basil and parsley was a better tasting combination.
Lately because of the availability of fresh pork I have been making my own sausage. The pork here in Taiwan is very sweet and tender in. I have been using a spicy seasoning for the sausage with fennel seeds, granulated garlic, salt, pepper, paprika and red pepper flakes and a dash of olive oil. Refrigerate the seasoned sausage overnight or a couple of days. Ricotta cheese I was able to get from my go to supermarket that has a lot of imported ingredients.
3 cups of all purpose flour, 4 eggs, a dash of salt and a dash of olive oil yielded 36 ravioli. I used a ravioli 12 mold maker that I got back in the States. After making each set I would flash freeze them to prevent from sticking, then placed them all together in a freezer bag for another day. Today I took a couple of the ravioli and egg washed and breaded them with seasoned panko then deep fried and topped them in Pecorino Romano. They make a great appetizer.