Ravioli della Mamma
420 g Flour (approximately 3 ¼ cups), we use “00” low gluten but an all-purpose flour is an acceptable substitute
¼ tsp. Salt
2 tbsp. Vegetable Oil
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
While dough is resting, prepare filling, hold in refrigerator.
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.
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.