Ravioli with Cotechino Sausage and Lentil Sauce
Category: Pasta Dishes
Servings: 40 ravioli
This Italian dish combines the hearty, rich flavors of cotechino sausage with the earthiness of lentils, creating a comforting and elegant pasta course perfect for special occasions or festive meals. The ravioli are filled with a savory mixture of cotechino sausage and lentils, served with a smooth and flavorful lentil sauce that complements the richness of the filling.
Ingredients:
| Ingredient | Quantity |
|---|---|
| All-purpose flour | 300g |
| Semolina flour | 100g |
| Eggs | 4 |
| Salt (for the dough) | to taste |
| Lentils | 150g |
| Cotechino sausage | 250g |
| Shallots | 2 |
| Celery | 1 stalk |
| Carrot | 1 |
| Garlic | 1 clove |
| Rosemary | 1 sprig |
| Extra virgin olive oil | 20g |
| Salt (for the sauce) | to taste |
| Black pepper | to taste |
| Parsley | 10g |
| Vegetable broth | 100g |
Instructions:
Step 1: Preparing the Pasta Dough
- Begin by combining the all-purpose flour and semolina flour in a large bowl. Create a well in the center and crack the eggs into it, adding a pinch of salt.
- Slowly start incorporating the flour into the eggs using a fork, then switch to your hands to knead the mixture. Work the dough until it forms a smooth and elastic texture.
- Once the dough is well-mixed, form it into a ball and wrap it in plastic wrap. Allow it to rest at room temperature for about 30 minutes to relax the gluten.
Step 2: Making the Lentil Sauce
- Rinse the lentils thoroughly under cold running water. Place them in a pressure cooker, covering them with water. Secure the lid and cook for about 20 minutes, then set the lentils aside to cool slightly.
- In a large non-stick skillet, heat the olive oil over low heat. Add the finely chopped shallots, garlic, celery, and carrot, sautéing until they soften and become aromatic.
- Add the rosemary and season with salt. Stir the mixture and cook for a few minutes to let the flavors blend.
- Once the lentils are cool, mash them slightly with a fork or pulse in a food processor to create a smoother texture.
Step 3: Preparing the Cotechino Filling
- Remove the cotechino sausage from its casing, being cautious of any hot liquid. Finely chop the sausage into small pieces.
- Add 50g of the cooked lentils to the chopped cotechino and mix thoroughly. This will create a rich and savory filling for your ravioli.
Step 4: Assembling the Ravioli
- After the dough has rested, divide it into smaller portions. On a lightly floured surface, roll each portion of dough into thin sheets, using a pasta machine to achieve a thickness of about 1mm.
- Cut each sheet into rectangles or squares, aiming for sizes around 60×40 cm.
- Place a small spoonful (approximately 5g) of the cotechino-lentil filling onto the dough, spacing each portion about 3-4 cm apart.
- Carefully place another sheet of dough on top and press around each mound of filling to seal the edges.
- Using a star-shaped ravioli cutter, press down to form individual ravioli. Be sure to press firmly to seal the edges.
- Gather any leftover dough, roll it out again, and repeat the process until all the filling and dough are used. You should end up with around 40 ravioli.
- Place the formed ravioli on a floured kitchen towel to prevent them from sticking.
Step 5: Cooking the Ravioli
- Bring a large pot of salted water to a boil. Gently drop the ravioli into the boiling water, cooking for about 4-5 minutes until they float to the surface.
- Use a slotted spoon to remove the ravioli from the water and set them aside.
Step 6: Finalizing the Lentil Sauce
- In a high-sided bowl or large measuring cup, blend the remaining lentils with an immersion blender, adding 50g of vegetable broth to achieve a smooth consistency.
- Once blended, pass the mixture through a fine mesh strainer to remove any larger pieces, ensuring a smooth and velvety sauce.
- In a non-stick skillet, heat the lentil sauce over low heat, adding any remaining vegetable broth for the desired consistency.
- Gently add the cooked ravioli into the skillet, tossing them carefully to coat with the lentil sauce.
Step 7: Serving
- Once the ravioli is well-coated in the lentil sauce, transfer them to a serving dish. Garnish with freshly chopped parsley and a sprinkle of black pepper.
- Serve immediately and enjoy the rich, flavorful ravioli with cotechino sausage and lentil sauce.
Nutritional Information (per serving):
| Nutrient | Amount |
|---|---|
| Calories | 250 kcal |
| Protein | 12g |
| Carbohydrates | 35g |
| Dietary Fiber | 6g |
| Fat | 8g |
| Saturated Fat | 1g |
| Cholesterol | 45mg |
| Sodium | 150mg |
| Potassium | 350mg |
| Vitamin A | 15% DV |
| Vitamin C | 12% DV |
| Calcium | 4% DV |
| Iron | 10% DV |
These Ravioli with Cotechino Sausage and Lentil Sauce make for an exquisite dish that blends traditional Italian flavors with a modern twist. Perfect for gatherings or family meals, this dish offers both elegance and comfort in each bite. The lentil sauce adds a nourishing depth that complements the savory sausage-filled ravioli, making it a true crowd-pleaser.
