Sausage filling for ravioli
- 2 Tablespoons Olive Oil
- 4-5 large Garlic cloves, thickly sliced
- 1 lb mild Italian sausage
- ½ cup White Wine
- 1 cup Three Cheese Blend (Parm, Romano, Asiago)
- 1 cup Ricotta cheese
- ½ cup Breadcrumbs
- 1 Egg
- 1 tsp freshly ground Black Pepper
- ½-1 tsp Italian seasoning
Heat the olive oil in a large sauté pan or skillet over medium heat. Sauté the garlic until it is tender, 4-5 minutes. Increase the heat to medium high and brown the sausage in the pan with the garlic until it is cooked through, 5-6 minutes. Pour out the extra fat, leaving 1-2 tablespoons in the pan, and then put the sausage back in the pan. Deglaze with the wine, stirring to dislodge any flavorful brown bits from the bottom of the pan. Simmer and reduce the liquid to a glaze 2-3 minutes. In a food processor, combine the sausage and garlic mixture with ricotta, three cheese blend, breadcrumbs and whole egg. Process to a thick paste.