Tuscan Kale, Mascarpone, & Mushroom Stuffed Ravioli with Sausage Ragu

As autumn arrives it’s time for stuffed pasta to take center stage. This Tuscan Kale, Mascarpone, and Mushroom Stuffed Ravioli with Sausage Ragu embodies fall’s cozy flavors, featuring creamy mushrooms & kale wrapped in tender pasta, all topped with a rich sausage ragu. Perfect for festive dinners or cozy nights in, it’s a delicious way to celebrate the season!

Ingredients

For the Ravioli Dough:

• 1 c tipo “00” flour

• 1 c semolina flour

• 4 eggs

• 1 tablespoon olive oil

• pinch of salt

For the Filling:

• 1 cup Tuscan kale, stems removed and finely chopped

• 1 cup mushrooms (such as cremini or button), finely chopped

• 1/2 cup mascarpone cheese

• 3 cloves garlic, minced

• Salt and pepper, to taste

• Red pepper flakes

For the Sausage Ragu:

• 1 pound sausage

• 1 small onion, finely chopped

• 6 cloves garlic, minced

• 2-3 cups of cherry tomatoes

• 1/2 cup white wine (optional)

• 1 teaspoon dried oregano

• 1 teaspoon dried basil

• Salt and pepper, to taste

• Olive oil, as needed

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Cooking Directions

1. Prepare the Ravioli Dough:

   - On a clean surface, mound the flour and create a well in the center. Add the eggs, salt, and olive oil into the well.

   - Using a fork, gradually incorporate the flour into the eggs until a dough begins to form.

   - Knead the dough for about 8-10 minutes until smooth and elastic. Wrap in plastic wrap and let it rest for at least 30 minutes.

2. Make the Filling:

   - In a skillet, heat the olive oil or butter over medium heat. Add the minced garlic and red pepper flakes and sauté until fragrant (about 1 minute).

   - Add the chopped mushrooms and cook until they are browned and any moisture has evaporated, about 4-6 minutes.

   - Stir in the chopped kale and cook until soft (about 2-3 minutes). Season with salt, pepper.

   - Remove from heat and let it cool slightly before mixing in the mascarpone. Set aside.

3. Prepare the Sausage Ragu:

   - In a large skillet, heat a drizzle of olive oil over medium heat. Add the chopped onion and garlic and sauté until translucent (about 5 minutes).

   - Add the sausage, season with salt and pepper, break it apart with a spoon, and cook until browned.

   - Add the cherry tomatoes and allow them to cook on medium. They will burst as they cook. Add the white wine (if using) and oregano and basil. Simmer on low heat for about 20-30 minutes until the sauce thickens. Adjust seasoning as needed.

4. Roll Out the Ravioli Dough:

   - Divide the dough into quarters. Keep the pieces you’re not using covered to prevent them from drying out.

   - Roll out one piece of dough using a pasta machine or a rolling pin until thin (about 1/16 inch thick) and lay flat on a floured surface. Place about a teaspoon or two of the filling in the center of the pasta sheet.

   - Moisten the edges around the filling with a little water and fold the dough over to cover the filling. Press to seal, ensuring there’s no air trapped inside. Crimp the edges with a fork for extra sealing or use a ravioli mold or stamp to make the perfect pasta pillow!

6. Cook the Ravioli:

   - Bring a large pot of salted water to a boil. Carefully add the ravioli and cook for about 3-4 minutes or until they float to the surface and are tender.

   - Use a slotted spoon to transfer the ravioli to a plate.

7. Serve:

   - Plate the cooked ravioli and spoon the sausage ragu over the top. Garnish with fresh parsley and grated Parmesan cheese if desired.