Otterpond Sausage Ravioli
| Prep Time: 60 min | Serves: 12 |
| Cooking Time: 15 min | Yield: 60 ravioli |
My very first attempt at ravioli and I believe it worked out brilliantly. Ten years ago I bought my mother-in-law a set of ravioli cutters because she expressed the desire to make her own ravioli. These lovely tools sat in the drawer unused until today. You will notice I did not make my own pasta, rather did a cheat and used wonton wrappers. Maybe one day I'll try my own pasta.
Ingredients
- 3 cooked Lean Turkey Italian Sausage (sweet)
- 1/4 cup Fresh Oregano
- 1/4 cup Parsley
- 1 cup Plain Bread Crumbs
- 1 1/2 cups Cottage Cheese Fat Free
- 1/2 cup Freshly Grated Parmesan Cheese
- 1 egg
- 1 large Egg White
- 1 egg yolk
- 120 Wonton Wrapper
- 1 tbsp Water
Directions
In a cusinart grind together the cooked sausage and fresh herbs. This will make a crumbly mix.
Separate the whites from one egg and add the tablespoon of water and set aside for using in an egg wash.
Put the sausage mixture into a bowl and combine with all remaining ingredients.
Layout wax paper on the counter so you can separate rows of the wonton wrappers. Using a basting brush, paint the egg wash on each wrapper.
Brush each wrapper with the egg wash, put a teaspoon of filling in the center of the wrapper and cover with another wrapper.
Using a ravioli cutter, pound down on it to join the two wrappers, remove the excess wonton and set aside. Repeat this until its all done.
These freeze really nicely. I made single server portions and used my FoodSaver to package them up for the freezer.
To cook, gently float the ravioli in furiously boiling water and let cook for about 5-10 minutes or until they float up. Serve with a simple tomato sauce and green salad.