Sausage ravioli with broad beans

Stuffed ravioli seem a big undertaking to do at home, it is true, but trust us when we say you will receive so many compliments that when they are finished you will be sorry you didn’t make more.

There’s no need to wait for a national holiday to prepare these ravioli. Just a birthday, or Sunday lunch with the family, or even to celebrate good grades or May Day. The ravioli can be prepared in advance and then frozen. Obviously you can also use a type of ready-made ravioli. Here’s how.

Preparation: Prepare the filling by placing the bread crumb in a bowl, covering it with milk and leaving it there until it is well soaked. In the meanwhile remove the skin from the sausages and crumble them into a container, adding the cheese and the well-squeezed bread crumb. Knead well in order to mix all into a compact mixture.

For the dough pour the flour on a work surface to form a fountain. Pour salt and eggs in the center and knead the dough for at least 15 minutes. Roll it out with a rolling pin until it is thin and then cut rectangular strips that you then roll thinner with a pasta machine. Cut 15 centimeter by 7 centimeter rectangles out of these strips.

Use a spoon to put the filling in the center of the rectangles. Close the dough in half and seal the edges with a fork or the tips of your fingers. Let the ravioli rest for a couple of hours. Meanwhile shell the broad beans and boil them in water for a few minutes. Then fry them in a frying pan with thin sliced shallot. Use them to season the ravioli along with a knob of butter and grated Parmesan. Cook the ravioli in boiling water for 10 -12 minutes. Then drain and put in a serving dish.