Ravioli verdi ai formaggi e salsiccia

Sausage Filling
1/2 pound Italian Sausage (In Italy is just called Salsiccia sfusa)
1 tbsp. butter
1 tsp. crushed red pepper (or if you prefer just ground regular pepper)
1 cup grated Parmigiano cheese
1 tsp. oregano
1 tsp. parsley
1 egg yolk
Pinch of nutmeg
1. Cook the sausage until it’s no longer pink. Place in food processor, pulsing several times, but do NOT puree it.
2. Mix the sausage with the rest of the ingredients. Keep in the refrigerated until ready to use.

Homemade Spinach Pasta
  • 2 1/2 cups Flour
  • 3 Eggs
  • 5 ounces Fresh or Frozen Spinach (blanched and drained and pureed)
  • pinch Salt
  • pinch freshly Grated Nutmeg
  • Bench Flour (for dusting)

Place the flour, eggs, spinach, salt, and nutmeg in the bowl of the processor and pulse 15 times for 6 seconds at a time. The dough should be elastic and a little sticky. Wrap it in plastic wrap and allow it to rest at room temperature for 50 minutes. (The wrapped dough can be stored in the fridge for up to 1 day.) 
Note: If using frozen spinach, skip the blanching and simply thaw and press out excess water using a clean kitchen towel.

Cheese and mushroom sauce
  • 3 Tbsp. extra virgin olive oil
  • 2 cloves garlic, minced
  • 1 cup of our favorite mushrooms, sliced
  • 1 pinch nutmeg
  • salt and pepper to taste
  • 2 Tbsp. flour
  • 1.5 cups milk
  • ⅔ cup shredded parmesan cheese

  1. In a large saucepan, heat olive oil over medium heat.
  2. Add mushrooms, garlic, nutmeg, salt and pepper to oil and saute until mushrooms have reduced in size, about 4 minutes. If the mushrooms soak up all the olive oil, add another tablespoon.
  3. Add flour to saucepan and stir to incorporate all ingredients. Cook for one minute.
  4. Add ½ cup of the milk and stir to break up any lumps of the mushroom and flour mixture. The milk will thicken fairly quickly; that’s okay. Add the remainder of the milk and stir to incorporate all ingredients. Bring to a simmer and cook until milk has thickened, about 5 minutes.
  5. Remove sauce from heat and stir in parmesan cheese. If you can, shred your own cheese – pre-shredded cheese has additives in it that make it more difficult for the cheese to melt smoothly. 
  6. Garnish with walnuts if you would like and shredded parmesan cheese and serve immediately.