Breakfast Sausage Ravioli
- 1h 0mPrep Time
- 30m Cook Time
- 1h Ready In
Homemade ravioli filled with breakfast-spiced pork sausage, bacon, potato, and ricotta, topped with a white wine and sage cream sauce.
Ingredients
- 1 medium Yukon gold potato roughly chopped
- 59.1 ml whole-milk ricotta cheese
- 1 bacon finely diced
- 227 g ground pork
- 4.93 ml light brown sugar
- 2.46 ml dried thyme
- 2.46 ml garlic powder
- 1.23 ml dried ground sage
- 1.23 ml salt
- 1.23 ml freshly ground black pepper
- 340 g fresh pasta dough
- 118 ml white wine
- 59.1 ml heavy cream
- 59.1 ml unsalted butter
- 2 fresh sage leaves chopped
- salt and pepper
- Parmesan cheese shaved or shredded
Nutrition (per serving, estimated)
Estimated based off 14 of 17 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 281 mg
- Iron: 1.92 mg
- Magnesium: 35.5 mg
- Phosphorus: 362 mg
- Potassium: 282 mg
- Zinc: 2.56 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 59.1 ml whole-milk ricotta cheese
- 227 g ground pork
- 4.93 ml light brown sugar
- 2.46 ml dried thyme
- 2.46 ml garlic powder
- 1.23 ml dried ground sage
- 1.23 ml salt
- 1.23 ml freshly ground black pepper
- 340 g fresh pasta dough
- 118 ml white wine
- 59.1 ml heavy cream
- 59.1 ml unsalted butter
- salt and pepper
Prepare
- 1 medium Yukon gold potato, roughly chopped
- 1 bacon, finely diced
- Chop 2 fresh sage leaves
- Parmesan cheese, shaved or shredded
Let's Cook
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Step 1.
Bring a pot of salted water to a rolling boil. Add the chopped Yukon gold potato and cook for 5 to 7 minutes, until tender when pierced with a fork. Transfer the potato to a large bowl using a slotted spoon; mash with a fork or potato masher until smooth. Stir in the ricotta cheese until well combined.
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Step 2.
In a skillet over medium heat, cook the diced bacon until it starts to brown, about 2 to 3 minutes. Add the ground pork and cook for 2 minutes, breaking up any large pieces with a spoon. Stir in the brown sugar, dried thyme, garlic powder, dried sage, salt, and pepper; continue cooking for about 6 minutes, until the pork is browned and cooked through. Transfer the pork mixture to the bowl with the potato and ricotta; stir to combine. Taste and adjust seasoning with additional salt and pepper if desired. Set the skillet aside (do not wash) to use later for the sauce.
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Step 3.
Divide the rested pasta dough into quarters. On a lightly floured surface, roll out each quarter into a thin sheet (about 12 by 4 inches if using a pasta roller). Lay one sheet on the floured surface. Place teaspoons of the filling about 1 inch apart over the entire sheet, leaving a border around the edges. Using a pastry brush or your fingertip, lightly brush water in the spaces between the filling mounds. Lay a second sheet of dough over the first; press gently around each mound of filling to seal, pushing out any air. Cut into squares with a pastry wheel or a knife; if using a knife, crimp the edges with a fork to seal. Repeat with remaining dough and filling.
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Step 4.
Bring a large pot of salted water to a rolling boil. Working in batches to avoid overcrowding, add the ravioli and boil for 7 to 8 minutes, until tender and they float to the surface. Transfer the cooked ravioli to serving dishes using a slotted spoon, reserving ¼ cup of the pasta water.
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Step 5.
Return the skillet with the pork drippings to medium heat. Add the white wine and simmer for 2 minutes, scraping up any browned bits from the bottom of the pan. Add the heavy cream, butter, and chopped sage; simmer for 3 to 5 minutes, whisking constantly, until the sauce thickens slightly. If the sauce is too thick, add the reserved pasta water a teaspoon at a time until it reaches the consistency of thick cream. Spoon the sauce over the ravioli and top with shaved or shredded Parmesan cheese.