9-20…MEAT-SPINACH RAVIOLI

The second half of my ravioli medley called for a meat filling to contrast with the sweeter, softer Butternut squash. I decided to go with a combination of sausage and pork with spinach. The next decision was to come up with a sauce that would work with both types of ravioli, and I’m thinking a sweet, creamy tomato sauce will be the answer. For the sake of our guests I hope I’m right.


INGREDIENTS:

For the ravioli…
Equal amounts of loose sausage and ground pork
Fresh spinach
Ricotta cheese
Parmesan cheese
Butter
One egg yolk
Pinch of nutmeg
Salt and pepper

For the sauce...
San Marzano tomatoes
Olive oil
Garlic
Sweet onion
Fresh basil
Sweet vermouth
Coconut milk
Butter
Heavy whipping cream

PROCESS:

For the filling…
Combine the meats and cook in a splash of olive oil. Just before they’re don add the spinach and cook until fully wilted. Transfer to food processer and pulse briefly until finely chopped. Place in suitable bowl and add the butter, cheeses, nutmeg, and egg yolk, and mix thoroughly. Add salt and pepper to taste.

Roll the pasta dough to about 1/8th of inch thick…this is setting #7 on my machine..and proceed to make the ravioli.

For the sauce…
Saute the garlic and coarsely chopped onion in olive oil until soft. (Red pepper falkes optional.) Add the tomatoes and basil and cook for about 15-20 minutes, adding some sweet vermouth about half way through the cooking. Transfer the sauce to the food processer and pure to a creamy consistency. Return this to the pan and over low heat add butter, coconut milk, and cream, stirring frequently while this simmers for 5-20 minutes.

COMMENTS:

The panel of distinguished guests gave the dinner rave reviews. The ravioli and sauce were a huge success. We all agreed that although the butternut squash ravioli was delicious tonight, it would be even better in the butter-sage sauce that I used the night before.

Without a doubt, the food was at its best because of the friends around the table.