Sausage, Spinach & Mushroom Ravioli with Red Sauce

Ravioli Filling 1 lb Sweet Italian Sausage 8 oz White Button Mushrooms, sliced & chopped 1/4 White Onion, finely chopped 6 Cloves Garlic, minced 1 Bunch Spinach, chopped Olive Oil Salt & Pepper 8 oz Mozzarella, grated 8 oz Ricotta Pasta 6 Large Eggs 4 Tbs Cold water 4 Tbs Olive Oil 4 Cups Semolina Flour 1-2 Cups All Purpose Flour Red Sauce Olive Oil 4 oz Beef (e.g. small scrap of steak or roast) 1/4 White Onion, finely chopped 4 Cloves Garlic, minced 1/8 cup minced Basil 1/8 cup minced Italian Parsley Sprig fresh Rosemary 2 28 oz cans whole Plum Tomatoes Kosher Salt Grated Parmesan / Romano ___________________________________________________________________________________________________ Ravioli Filling In a large pot (I use the same pot Im going to eventually make the Red Sauce in), brown the Sausage to fully cooked, breaking up the pieces of meat to pea-sized; drain excess fat and set aside. Add 1-2 Tbs of Olive Oil, Onions and Garlic to the pot and saut (on medium-medium high) until onion is translucent. Add Spinach, stirring frequently until spinach reduces down (1-2 mins). Set aside Onion and Spinach with the Sausage. Add 1-2 Tbs of Olive Oil to pot and saut Mushrooms. Combine Sausage, Onion, Spinach and Mushroom in a medium mixing bowl, adding Salt and Pepper to taste. Refrigerate mixture uncovered for 30 minutes to an hour before mixing in grated Mozzarella and Ricotta.

Red Sauce In the same pot used for the filling, add 2-3 Tbs of Olive Oil and Beef over medium high heat, browning both sides of the meat. Add Onion and Garlic, sauting for 1-2 minutes on medium high, then turn down heat to medium, continuing to saut until Onion is translucent. Add Parsley, Basil and Rosemary, and Kosher Salt (to taste) and saut for 2-3 minutes longer. Drain juice from Tomatoes into pot, setting the Tomatoes aside in a large bowl. Using hands, crush Tomatoes. Add crushed Tomatoes to the pot and bring to a boil over medium heat, stirring occasionally. After 20-30 minutes, add 2-3 Tbs of Olive Oil, stirring in well. Reduce heat to low and simmer 3-4 hours, stirring occasionally, breaking up any bigger chucks of Tomato along the way. After 3-4 hours, remove beef. (Beef may be chopped up and thrown back in, or I usually feed it to the dog). Pasta In a large mixing bowl, whisk Eggs, 4 Tbs of Olive Oil, and cold Water. Using fork, stir in Semolina Flour a cup at a time until dough begins to form ball. On floured surface, turn dough ball out and work in additional Semolina and All Purpose Flour until dough is only slightly tacky. Using to 1/3 of the dough ball at a time (as your space permits) roll out sheets of dough on well-floured surface, working in additional flour as needed. Ravioli Using 2 stamp, gently mark half of a sheet of rolled out pasta dough. Spoon mixture into marked spaces, forming the mixture into a tight ball fully inside stampmark. Fold remaining half of dough over and stamp out the Ravioli. Carefully remove excess dough (for reuse), pinch edges of Ravioli, and lay on floured cookie sheet or tray. (Finished Ravioli can be frozen on cookie sheet or tray for 20-30 minutes then bagged and frozen for later use). Bring large pot of salted water to full boil. Add Ravioli (one or two at a time). Boil 10-12 minutes or until pasta is tender. Drain carefully.

Plate 4-6 Ravioli with Red Sauce and finish with grated Parmesan/Romano. Yield: 50 2 Ravioli Serves: 6-8