Andy M.
Certified Pretend Chef
I made a sausage stuffing for ravioli for tonight's dinner. It's something I wanted to try using won ton wrappers for the ravioli pasta.
I checked out a few different recipes and came up with the following recipe. I was not thrilled with the flavor. It was a good meal but the filling flavor was underwhelming.
1 lb Sweet Italian Sausage
1 ea Large Onion
3 cl Garlic
6 oz Mushrooms
1 oz Dry Procini
1-2 Tb Olive Oil
1/4 C Chopped Parsley
1/4 C Dry Marsala
2 oz Shredded Pecorino Romano Cheese
TT Salt and Pepper
I crumbled and cooked the sausage in a saute pan. Sauteed the mushrooms, onions and garlic. I deglazed the pan with the marsala. Reconstituted the porcini and mixed all the ingredients together.
I used the food processor to create a more uniform texture for the filling.
I used a package of won ton wrappers to make 27 good sized ravioli and served it with a meatless tomato sauce and grated pecorino romano.
I have a ton of the filling left over and I'd appreciate it if anyone could suggest some way of boosting the flavor.
Thanks, guys.
I checked out a few different recipes and came up with the following recipe. I was not thrilled with the flavor. It was a good meal but the filling flavor was underwhelming.
1 lb Sweet Italian Sausage
1 ea Large Onion
3 cl Garlic
6 oz Mushrooms
1 oz Dry Procini
1-2 Tb Olive Oil
1/4 C Chopped Parsley
1/4 C Dry Marsala
2 oz Shredded Pecorino Romano Cheese
TT Salt and Pepper
I crumbled and cooked the sausage in a saute pan. Sauteed the mushrooms, onions and garlic. I deglazed the pan with the marsala. Reconstituted the porcini and mixed all the ingredients together.
I used the food processor to create a more uniform texture for the filling.
I used a package of won ton wrappers to make 27 good sized ravioli and served it with a meatless tomato sauce and grated pecorino romano.
I have a ton of the filling left over and I'd appreciate it if anyone could suggest some way of boosting the flavor.
Thanks, guys.