Ingredients (for BB-CEC20, serves 4):
- 1/4 cup (60mL) water
- 2 large eggs, beaten
- 1 Tbsp. (13g) olive oil
- 1 cup (160g) semolina flour
- 1 cup (130g) all purpose flour
- 1/2 tsp. (2.8g) salt
- 1 Tbsp. olive oil
- 1/4 small onion, minced
- 2 Italian sausages, remove casing
- 1/8 tsp. ground black pepper
- 1/8 tsp. salt
- 1/2 cup fresh basil leaves, chopped
- 1 egg, lightly beaten
- 4 oz. ricotta cheese
- 3.5 oz. shredded low moisture part skim mozzarella cheese
- 1 Tbsp. olive oil
- 1 clove garlic, finely chopped
- 1 (28 oz.) can crushed tomato
- 2 Tbsp. fresh basil, minced
- 1 Tbsp. dried oregano leaves
- 1/4 tsp. sugar
- 1/2 tsp. salt
- 1/2 tsp. ground black pepper
- 1/2 cup half and half
Make sure the kneading blade(s) are properly attached. Add the Ravioli Dough ingredients to the baking pan in the order listed. Place the baking pan into the Home Bakery, close the lid and plug the cord into the outlet. For BB-PAC20/BB-CEC20 model, select HOME MADE course. Press CYCLE button turning OFF the following: Preheat, Rise 1, Rise 2, Rise 3, Shape, Bake, Keep Warm. Select KNEAD cycle. Press and hold TIME until the display shows 0:20. Then press CYCLE twice to record. For BB-HAC10 model, select COOKIE/PASTA DOUGH course. Press START.
When the Home Bakery completes kneading, press CANCEL and remove dough from the Baking Pan. Roll dough into a ball, cover with plastic wrap and let it rest for an hour in the refrigerator.
Prepare the filling. In a small sauce pan, heat olive oil. Cook minced onion until browned – about 5 minutes. Transfer onion into a bowl.
Add sausage into the pan and cook until evenly browned at medium heat. Remove from heat, drain off excess grease and mince the cooked sausages. Add to the bowl with cooked onion and let it cool at room temperature.
When sausage mixture cools, add black pepper, salt, basil, egg, ricotta cheese and mozzarella cheese. Mix well to combine.
Place dough on a lightly floured board and divide into quarters. Then roll each ball into 1/16” thick sheets.
Place teaspoonful of filling 1” apart over a pasta sheet. Brush with water around the filling to moisten. Cover with another sheet and lightly press down around the fillings to seal. Cut into squares with a pastry wheel and press down around fillings with fork to seal. Repeat this step with the remaining two sheets.
Prepare the sauce. Heat olive oil in a medium sauce pan. Add garlic and stir for 10 seconds. Add crushed tomatoes and simmer for 10 minutes or until slightly thickened. Stir in basil, oregano, sugar, salt, black pepper and half and half and cook for 1 minute. Stir often to avoid scorching. Remove from heat.
Bring water to a boil in a medium pot. Add a pinch of salt (not included in the ingredients list) and the ravioli. Reduce heat and simmer for a minute or until the ravioli float to the top and drain.
Divide ravioli onto plates, spoon sauce over ravioli. Enjoy!