Pizza Today - April 2022 - 40

Sausage &
Cheese Ravioli
¼ cup olive oil
6 ounces ground sausage, partially
cooked
Salt and pepper, to taste
1 (10-ounce) package frozen chopped
spinach, thawed and squeezed dry
¼ cup mascarpone
1/3 cup grated Parmesan
Ravioli dough (recipe above)
In a large sauté pan, heat olive oil.
When almost smoking, add the sausage
and season with salt and pepper.
Cook until all the liquid has evaporated
from the sausage.
Add spinach; cook for 2 minutes.
Remove from heat; pulse mixture in
food processor until you get a coarse
texture. Place in mixing bowl; stir in
mascarpone and Parmesan.
Simply add this filling in the manner
described in the pasta recipe above,
choose a sauce and away you go!
Lastly, John Gutekanst of Avalanche
Pizza in Ohio made this next
dish for me at Pizza & Pasta Northeast
in Atlantic City one year. The
lemon cream sauce really did it for
me. Enjoy his recipe.
Leek-a-Choke Ravioli
1 tablespoon extra-virgin olive oil
3 ounces leek, white and green parts
7 ounces rough cut canned artichokes
3 tablespoons grated Parmigiano Reggiano
2
tablespoons ricotta cheese
½ teaspoon salt
Clean the leek by slicing along its
length and peeling away the layers
under running water.
Slice the leek lengthwise again two
more times before slicing it across the
grain.
Heat the extra-virgin olive oil in a
pan under medium-high heat and add
the chopped leek.
Heat for 2 to 3 minutes until it is soft.
Add to food processor. Combine all
other ingredients into the food processor
and pulse to make a semi-thick
40 / PIZZATODAY.COM / APRIL 2022
paste.
For the Lemon Cream Sauce, Pasta Assembly
and Plating:
2 tablespoons extra-virgin olive oil
2 garlic cloves chopped fine
1 teaspoon flour
1 cup heavy cream
5 tablespoons Parmigiano Reggiano
Zest from 1 small lemon
Salt to taste
Sauté the garlic and olive oil in a
pan on medium-high heat.
When the garlic is just getting transparent
but not burnt, add the flour, turn
the heat down and stir for 30 seconds,
cooking the flour.
Add the cream, keeping the heat
on medium or just enough to heat the
cream up. The flour will thicken the
cream.
After 1 minute, add the Parmigiano
Reggiano and the lemon zest and turn
to low again, stirring for 30 seconds.
Take off the heat and reserve for
plating. If your sauce is too thick, you
may add milk or more heavy cream.
Just remember that heat will bring the
sauce back to fluidity.
Make a length of flattened pasta
dough two feet in length on your
board.
Cut this length in half and trim accordingly.
Place
the ravioli filling in a piping
bag and pipe approximately ¼ to ½
an ounce of the leek-a-choke filling on
JEREMY WHITE is Editor-in-Chief at
Pizza Today.
1 of the strips every ½-inch to 1 inch.
(You will know how far you have once
you make a lot of ravioli.)
Place the top sheet of ravioli sheeting
on the filling and press down in the
valleys between dollops, starting in the
center of the sheets. This will make sure
that the ravioli pasta doesn't get pulled
to the side.
Press with a wooden dowel or your
fingers all around the ravioli, making
a square and squeezing out any air
pockets that may form.
Using a ravioli crimper/cutter, roll
lengthwise down the side of all the
ravioli. You must get close to each
ravioli, but you must also leave a little
pasta to seal each ravioli.
Cut tightly in-between each ravioli to
form a perfect square.
Pick up each ravioli and make sure
each seal is complete.
Place the lemon cream sauce on
medium heat as you place the ravioli
into the boiling, salted pasta water.
Wait only a few minutes until each
ravioli is done.
Take the ravioli out of the water and
place into the cream sauce.
Toss gently, then plate. Garnish with
diced tomato, fresh basil and grated
Parmigiano.
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Pizza Today - April 2022

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