Breakfast Sausage Ravioli {Pass the Cook Book Club}

This month for Pass the Cook Book Club, Erin from The Spiffy Cookie choose Breakfast for Dinner by Lindsay Landis and Taylor Hackbarth of Love and Olive Oil. 

As an extra fun bonus, we will also be hosting a giveaway for three readers to win a copy of the cookbook! 

If case you are new to the game, each month Pass the Cook Book Club picks three recipes from a cookbook that has been sitting on the shelf for a bit too long. Each person chooses one of the recipes to make and we all post together.

The options this month were Breakfast Sausage Ravioli, Italian Style Stuffed French Toast, and Lemon Poppy See Thumbprints.  I let Mr. J have free rein for picking and he choose the Breakfast Sausage Ravioli

For me, breakfast for dinner is something quick and simple I decide to have when I didn't plan a meal or don't feel like really cooking. This recipe was not that kind of breakfast for dinner. There were multiple pieces and steps; the whole thing was pretty lengthy. We choose do make this a weekend project together.

I haven't made homemade pasta dough before and I think I need a roller or maybe I just didn't have the strength and endurance to get them thin enough by hand. My raviolis came out huge - each of us had two. 

Overall this dish was fantastic. It was fun to make the homemade pasta dough. The filling had great flavor and the white sauce was super rich but not too much. The whole thing just melts in your mouth.

The downer was the time commitment to putting it all together. I think we started to late and the hunger got to us about half way through the process.  I think you could make the different parts (pasta dough and filling) ahead time so it is not so involved all at once. But that being said the recipe is written to use the same pans over again at different times in the recipe so it definitely helps to do it all at once.

Now for the giveaway!  It is open to all residents of the US and Canada and will close May 1st.  Good luck!

a Rafflecopter giveaway  

If you want to become a part of the cookbook club read this post and click for the Facebook group. Also check out all of the other blogger's posts below. 

Breakfast Sausage Ravioli

by Emily Morris

Prep Time: 40 minutes

Cook Time: 20 minutes

Keywords: breakfast entree bacon sausage pasta

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Ingredients (serves 4)

For the pasta dough:

• 1 ¾ cup “00” flour (or all-purpose)
• 2 large eggs
• ¼ tsp salt
• Water, as needed

For the filling:

• 1 medium (5 oz.) Yukon gold potato, chopped
• ¼ cup ricotta cheese
• 1 strip bacon, diced
• ½ lb. ground pork
• 1 tsp light brown sugar
• ½ tsp dried thyme
• ½ tsp garlic powder
• ¼ tsp dried ground sage
• ¼ tsp salt
• ¼ tsp ground black pepper

For the sauce:

• ½ cup white wine (or use chicken broth)
• ¼ cup heavy cream
• ¼ (1/2 stick) cup unsalted butter
• ¼ tsp ground sage
• Salt and pepper, to taste
• Shredded Parmesan cheese, for topping

Instructions

For the pasta dough:

In a large bowl, combine the flour and salt. Make a well in the center, add eggs and lightly beat with a fork. Gradually incorporate the flour. Knead by hand or with your stand mixer’s dough hook. Add more flour or water as needed, 1 teaspoon at a time, to form a firm dough. Knead by hand on a lightly floured surface for another 1-2 minutes or until smooth. Divide into quarters and wrap tightly with plastic wrap and let rest for 30 minutes before rolling out by hand or with a pasta roller.

For the filling:

In a large pot, bring salted water to a boil. Add potatoes and cook for 5-7 minutes, or until tender. With a slotted spoon, transfer to a large bowl. Smash well and stir in ricotta cheese. Set pot aside.

In a large skillet over medium heat, cook the bacon until it starts to brown, about 2-3 minutes. Add pork, crumble, and cook for 2 minutes. Stir in brown sugar and spices and cook for 6 minutes or until the pork begins to brown. Add to the potato mixture and stir to incorporate. Add salt and pepper to taste. Set skillet aside.

For the ravioli: Roll each ball of dough into thin sheets. Lay 1 sheet on a lightly floured surface. Place teaspoons of filling an inch apart over the entire sheet. Brush water in the spaces between the filling. Lay another sheet of dough over the first and press around filling to seal. Cut into square with pastry wheel.

In the same large pot from earlier, bring salted water to a boil. Working in batches, boil ravioli for 7-8 minutes, or until tender. Transfer with a slotted spoon to serving dishes and reserve ¼ cup pasta water.

For the sauce:

Place skillet with bacon and pork drippings over medium heat. Add wine and simmer for 2 minutes, scraping the brown bits from the bottom of the pan. Add cream, butter, and sage. Simmer until thickened slightly, about 3-5 minutes, whisking constantly. If needed, add reserved pasta water until sauce is the consistency of thick cream. Spoon over ravioli and top with Parmesan.

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