I need a recipe for Italian style ravioli with sausage filling. The only problem is that I can't have tomato s

Answer 1

WHY is THAT a problem?

Use a cream sauce or cheese.

ALFREDO !

Answer 2

Try using an alfredo sauce, or fried ravioli. Just because you can't have tomato sauce is no reason to give up ravioli, or any pasta.

You can also use italian dressing, ranch dressing, any cheese sauce, or just sprinkle cooked ravioli with parmesan cheese and some melted butter.

Don't have any recipes, but I suggest you just try some different things. You will find one you like.

Answer 3

For Filling:

1 T. butter
2 strips bacon, finely chopped
1/4 cup finely chopped carrots
1/4 cup finely chopped celery
1/4 cup finely chopped onion
3 garlic gloves, chopped
1 lb. mild Italian sausage - ground
1/4 cup grated mozzarella cheese
1/4 cup grated parmesan cheese
salt and pepper to taste

Melt butter in heavy skillet. Sauté' bacon, carrots, celery, onion and garlic until vegetables are softened. Remove to a
bowl. Add sausage to skillet and brown. Return vegetable mixture and simmer for 15 minutes or so. At this point if
the mixture seems especially dry I sometimes add a ladle of the tomato sauce. Remove from heat and allow to cool
slightly. Stir in mozzarella and parmesan cheese. Taste and add salt and pepper as needed.

For Dough:

You can use an authentic Italian pasta recipe, but this egg noodle recipe is easy, and the dough, to my taste is
easier to handle. Tastes good too!

3 egg yolks
1 whole egg
3 Tbsp. cold water
1 tsp. salt
2 cups sifted all-purpose flour

Beat egg yolks and whole egg in mixer until very light. Add water and salt. Stir in flour and work with hands to
form a ball. Wrap in plastic wrap and allow to rest for 15 minutes or so.

If you are making the pasta by hand. Cut dough in half and roll out on floured surface to desired consistency.
If you are using a pasta maker or attachment, divide dough, flour lightly and run through the widest setting 3 or
4 times. Add flour as needed. Decrease opening and continue to run through to desired thickness. You want it
thin, but not so thin you can't work with it.



For Sauce:

use a cheese sauce or Alrfado sauce, you don't have to use a tomato sauce..

Answer 4

Here is a recipe from the great Italian America chef Mario Batali. No tomato sauce required.

Ravioli Genovese Recipe Courtesy of Mario Batali

1 recipe basic pasta, rolled to thinnest setting on machine
Filling:
1 pound Italian sausage, without fennel seeds, cooked, crumbled and drained
2 cups Swiss chard, cooked, drained and chopped
1 cup ricotta
1 cup grated Pecorino, plus 1/2 cup
3 eggs
1/2 teaspoon freshly grated nutmeg
Salt and pepper

Sauce:
6 tablespoons butter


In a bowl, combine cooked sausage, chopped chard, ricotta, Pecorino, eggs and nutmeg and season with salt and pepper.
Lay out 1 sheet of pasta on a work surface and dot with 1/2 tablespoons filling 2-inches apart. Lay second sheet over and press with hands to seal. Using a pizza cutter, cut out squares and set aside.

Bring 6 quarts water to a boil and add 2 tablespoons salt. Place ravioli in boiling water and cook until tender, about 4 to 5 minutes.

Melt butter in a 12-inch to 14-inch saute pan and remove from heat. Carefully drain ravioli and place in pan with butter. Toss gently over medium heat, sprinkle with remaining cheese and serve.

Answer 5

i admire Italian sausage with caramelized onions: stick to the instructions for cooking the sausage. yet do no longer enable them to cook dinner totally by using. perchance take them out 2 minutes previous to being achieved. set aside decrease onions into skinny slices (refill the skillet becuase they soften down and appear as if much less) saute them until eventually they're transluecent and then upload some spoonfuls of brown sugar. I additionally want to characteristic only fairly of candy pink wine yet that's as much as you) as quickly as the onions are rather comfortable and stringy very almost like noodles upload the sausage decrease back in and cook dinner each and every thing until eventually the sausage is performed! We in some circumstances purchase warm canines buns to place the sausage in and upload the onions on marvelous! rejoice with!

Answer 6

Bechamel sauce goes great with the flavor of sausage:

Béchamel Sauce
1/4 cup unsalted butter
1/4 cup all-purpose flour
2 cups milk
1 small onion studded with 2 Or 3 cloves, optional
1 small bay leaf
dash dried leaf thyme, crumbled
salt and white pepper to taste
nutmeg, to taste


In a medium heavy saucepan, melt butter over low heat. When butter starts to foam, add the flour all at once, mixing well with a wooden spoon. Cook over low heat 3 to 4 minutes, stirring constantly to incorporate and cook flour. Remove pan from heat and let stand, up to 15 minutes.
Meanwhile, in a medium saucepan, scald milk (heating it until just below boiling point).
Return saucepan with roux to medium-low heat. Add all of the scalded milk at once (to avoid the formation of lumps). Simmer, stirring gently with a wire whisk or wooden spoon. Add studded onion, bay leaf and thyme sprig. Cook, stirring, over low heat, 15 to 20 minutes, until smooth and thickened. Strain sauce through fine-mesh strainer. Add salt, white pepper and nutmeg to taste. Makes about 2 cups.
From "Nancy Enright's Canadian Herb Cookbook" by Nancy Enright.

Answer 7

Ravioli is good with any other sauce on it as well. You can try a good parmesan sauce or cream sauce or any other non-tomato suace. It does not have to be marinara.

Parmesan-Basil Cream Sauce

1/2 c Puree, basil ** Salt (to taste)
2 c Cream, heavy Pepper (to taste)
2 tb Cheese, Parmesan, grated

** In a blender, add fresh basil to 1 tablespoon of white wine.

Reduce basil puree by one-half. Add cream, reduce to a smooth
consistency, and remove from heat. Add Parmesan cheese, salt and white pepper. Strain and reserve. (Sauce should be of a medium consistency.)

******
Garlic Cream Sauce

Ingredients:
4 bulbs garlic
½ Vidalia onion (or other sweet onion)
½ C (approximately) white wine (or water or stock)
1 T Italian herbs
½ t salt
¾ C heavy cream


Method:


Preheat oven to 325 F. Cut off the top 1/3 of each garlic bulb, exposing the moist insides. Discard tops or use for stock. Cut the onion in half. Place all cut side down in a small roasting pan or casserole dish. Fill dish about ½" deep with wine, and sprinkle in the seasonings. Cover pan with lid or foil. Bake in oven for at least an hour till all the veggies are very soft. Check the pan once or twice to make sure it doesn't dry out. If dry, add more liquid. Hopefully, your pan will become dry at the same time that the veggies are finished cooking. Remove from oven and allow to cool to handle.

Squeeze out the pulp from the garlic and onion into the jar of a blender. Add the cream. Blend till very smooth. Pour into saucepan to heat till just bubbly. Taste for seasoning. Need salt? Serve over pasta

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Roasted Red Pepper Sauce
Having a good blender's a useful tool when attempting to puree the peppers. This sauce is rather piquant, so only a little is needed to do the trick of complementing.

Ingredients:
2 roasted red peppers, skins removed
1 T fresh lemon juice
1 T good olive oil
½ t salt
pinch cayenne


Method:


Simply puree all in the blender till smooth. I've suggested using a "good olive oil," and by that I mean extra virgin, first cold pressing; its flavor is important. But if you plan to reheat this sauce before service, which I don't think is necessary, then an ordinary olive oil will do.

*****
Sage Parmesan Butter Sauce?

1/2 stick unsalted butter
2 tbsp. fresh sage, chopped fine
1 tbsp. shallots, minced
1 c. chicken or vegetable broth, low sodium
Salt and black pepper to taste, Parmesan cheese to garnish

Melt 1 tbsp. butter in saucepan over medium high heat, add the sage and shallots. Cook for 30 seconds until sweet smelling, add the chicken broth. Bring to a boil and reduce the broth down to less than half of the original amount. Take pot off heat and whisk in the remaining butter into the broth reduction. Season to taste with salt and pepper. Toss with cooked ravioli.

*********

Another nice one is a Lemon Cream Sauce (not as heavy as an Alfredo):

2 cups dry white wine
1 shallot, finely diced
2 garlic cloves, minced
1-1/2 cups heavy cream
1/4 cup lemon juice, freshly squeezed
2 Tbs. sugar
salt and white pepper to taste

In a medium saucepan over high heat, add white wine, shallot and garlic. Reduce liquid to half a cup. Strain out shallots and garlic. Stir in cream, lemon juice and sugar, and reduce to one cup of liquid. Season with salt and pepper.

Answer 8

Try these:
Toasted Ravioli
2 dozen frozen meat filled or cheese ravioli
2 eggs, lightly beaten
1 cup Italian seasoned breadcrumbs
parmesan cheese
vegetable oil (for frying)
marinara sauce (for dipping)
Cook ravioli in boiling salted water until they float to the top; remove from water and drain.
Set aside to cool.
Heat vegetable oil in fryer at least 2" deep to a temperature of 375 degrees.
Dip ravioli in beaten egg, then cover in breadcrumbs.
Fry in batches in hot oil until golden brown, about 5 minutes; drain.
Sprinkle hot ravioli with parmesan cheese.
Heat marinara sauce and set aside in serving bowl.
Serve ravioli with dipping sauce.

Chicken Ravoli
1 (12 ounce) package fresh chicken ravioli
3 tablespoons butter
2 tablespoons fresh basil
3 tablespoons shallots, minced
2 1/2 cups hot chicken broth
3 tablespoons fresh sage, chopped
1/3 cup whole milk or half-and-half
4 tablespoons all-purpose flour
parmesan cheese
salt and pepper

Cook the chicken ravioli according to package directions or until tender but still firm.
Drain, keep warm.
In a heavy frying pan or cast iron skillet, saute the shallots in butter over medium heat till golden, 3-4 minutes .
Reduce heat to medium low, stir in the flour for 1 minute then the sage and basil.
Add the chicken broth and whisk till the sauce is thick, 4-5 minutes .
Stir in the milk bringing the sauce back to a simmer.
Remove from heat and salt and pepper to taste.
Pour over hot ravioli and toss to coat.
Sprinkle generously with Parmesan cheese and garnish with an additional teaspoon of fresh chopped basil.
Serve chicken ravioli hot.

Creamy Ravioli Florentine
2 (13 ounce) packages frozen cheese ravioli
1 (6 ounce) package spinach
1 (16 ounce) jar alfredo sauce
1 1/2 cups shredded jarlsberg cheese, divided
1 (14 1/2 ounce) can Italian-style diced tomatoes, drained
Cook pasta according to directions, during last minute of cooking add spinach to pasta; drain.
Position oven rack so that top of 8-cup baking dish is about 2" from heat source.
Preheat broiler.
In a pot over med heat combine sauce and 1 cup cheese and stir until melted.
In a bowl combine tomatoes, pasta, spinach and the sauce; toss to coat.
Transfer to baking dish and sprinkle with remaining cheese.
Broil until cheese is lightly browned.

Answer 9

Make an Alfredo sauce instead!