I have always loved fresh pasta! It has such a wonderful texture compared to dry pasta and offers so many opportunities to get really creative. Try making a spinach pasta dough by blending some leaves into the water in your pasta dough recipe. Or try your hand at different pasta shapes and sizes. The possibilities are endless!
Here we’re using a pasta machine to create the sheets of pasta. You can use a hand crank machine or an electric one. In the video I use an attachment to my kitchen aid stand mixer. Don’t worry if your raviolis don’t look good the first couple times you make them-they do take practice!
Feel free to use what ever sauce you’d like on your pasta-it’s great with tomato sauce and pesto, and I’m going to be giving a cashew alfredo a try soon!
Potato and Vegan Sausage Ravioli
Prep time
Cook time
Total time
Handmade ravioli stuffed with potato and vegan sausage, topped with a savory sage pesto.
Author: Rachel Carr
Recipe type: Entree
Cuisine: Vegan
Serves: 24 raviolis
Ingredients
Filling
- 4 medium Yukon Gold potatoes
- 2 vegan sausages (I used Beyond Meat)
- 1 tablespoon oregano
- 1 teaspoon sea salt
- ¼ teaspoon black pepper
Pasta Dough
- 2 cups ap flour
- 2 tablespoons olive oil
- ¼ teaspoon sea salt
- 1 cup water, added a little at a time
Sage Pesto
- 1 cup sage
- ½ cup olive oil
- zest and juice of 1 lemon
- pinch of sea salt
- 2 cloves garlic, minced
Instructions
For the Filling:
- Wash and peel the potatoes. Cut into quarters.
- Cook in a large pot of salted, boiling water until very tender.
- Pass the cooked potatoes through a ricer or mash with a potato masher. You can also use a food processor if you don’t have either of these.
- Heat 1 tablespoon in a sauté pan and add the 2 vegan sausages. Sauté until they are browned on all sides and firm. Remove from the pan and chop into a sausage crumble.
- Mix the sausage crumble with the potato and add dried oregano, sea salt, and black pepper. Set aside until ready to use.
For the Raviolis:
- Mix together the pasta dough ingredients and form into a rough ball. Turn out onto a floured table and knead for 5 minutes. Wrap in plastic and refrigerate for 30 minutes.
- Remove from the refrigerator after 30 minutes and divide the dough ball into 2 equal sized pieces. With a rolling pin, roll the pasta out into a ¼” thick long rectangular sheet. Lightly flour both sides.
- Using a dough sheeter attachment for a stand mixer or pasta machine, pass with halves of the dough through the sheeter on it’s widest setting (#1).
- Turn the machine up to the next setting (#2) which is slightly narrower. Pass all sheets of pasta through the machine at this setting. You may want cut the sheets in half as they will continue to get longer the more they are pressed.
- Finally, turn the machine up to the next setting (#3) and pass all the sheets of pasta through the machine at least one more time.
- Place the finished sheets of pasta and place them on a lightly floured board.
- Gently brush a little water down the center of one of the sheets of pasta. Take balls of the filling (see recipe above) and place them down the center of the pasta sheet lengthwise about 1½” apart.
- Gently drape another sheet of pasta on top of the ravioli and press firmly around each of the filling balls with the side of your hand to seal the two sheets of pasta shut.
- Take the pasta stamp and press down over the filling. Holding the stamp down, gently pull the pasta away from the stamp and pull the ravioli away from the sheet. Continue stamping all the raviolis. Store them on a floured sheet pan. Save all the scraps of the pasta and re-ball. Follow the same procedure until you have used all the dough.
- To cook the ravioli, boil water in a sauce pan and add the raviolis. Turn down the heat and cook for 5-6 minutes. Drain gently and serve immediately with your favorite sauce.
- Makes 24 ravioli.
For the Sage Pesto
- Add all the pesto ingredients to a blender and purée until smooth.
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