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  • Writer's pictureOGGI Italian

Ravioli della Mamma

Ravioli Pasta

420 g Flour (approximately 3 ¼ cups), we use “00” low gluten but an all-purpose flour is an acceptable substitute

¼ tsp. Salt

4 Eggs

2 tbsp. Vegetable Oil

Ravioli Filling

1/2 pound stracchino cheese 

2 oz speck, shredded (can sub regular prosciutto). 

1/2 cup grated Parmesan


1/2 chopped onion

4 oz Italian sausage crumbled

2 Tbsp white wine

1 cup red cabbage thinly sliced 

1/4 cup heavy cream

1/4 cup stracchino

1 cup grated Parmesan

Salt and pepper to taste

Step 1:  Pasta

Pile flour on board

Create a well

Add 4 eggs and vegetable oil to center well

Fold flour into well forming ball

Knead for 5-10 minutes until smooth and pliable 

Allow dough to rest in refrigerator for at least 1 hour

Step 2:  

While dough is resting, prepare filling, hold in refrigerator.

Step 3:

Roll pasta into very thin sheets (4th or 5th setting on ravioli press). Cut into strips 1-2 inches wider than ravioli cutter.

Use approximately 1 tbsp filling per ravioli.

Step 4:

In a medium skillet, brown Italian sausage, remove from pan, reserving enough grease to sauté onions and cabbage. Sauté onions and cabbage until softened. Return sausage to pan, add cream, cheeses, salt and pepper to taste.

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