It’s an extra special jam packed post today. Why? Because it’s cookbook club day! Because Breakfast for Dinner is the best thing ever. Because making pasta by hand makes it really hard to not take messy step by step photos and cover your fancy camera in pasta goo. Because we’re giving away a copy of our featured cookbook this month! Because it’s sunny! Ok… got a little carried away there.
Erin handled the recipe selection this month, using a cookbook that I just happened to have on the shelves that I have been neglecting by fellow food blogger Lindsay Landis, Breakfast for Dinner. She even went the extra mile and got Lindsay to throw a copy in for a lucky winner! Erin selected three amazing drool worthy recipes, Breakfast Sausage Ravioli, Italian Style Stuffed French Toast, and Lemon Poppy Seed Thumbprints. I wanted to make them all. But I chose the breakfast sausage ravioli. I knew the French Toast would be a no go for my not so adventurous dining partner and wanted something that was a guaranteed hit. And let me just tell you… it was. (Plus, I wanted to flex my forearms and rock out to my own hard working pasta making skills. Rock out I did.)
Breakfast Sausage Ravioli for Pass the Cook Book Club
- 1 medium 5 oz. Yukon gold potato, coarsely chopped
- 1/4 cup cream cheese softened
- 1/4 cup shredded parmesan cheese
- 1 strip bacon diced
- 1/2 lbs ground pork
- 1 teas light brown sugar
- 1/2 teas dried thyme
- 1/4 teas dried ground sage
- 1 garlic clove minced
- 1/5 teas salt
- 1/4 teas ground black pepper
- fresh pasta dough
- 1/2 cup white wine
- 1/4 cup heavy cream
- 1/4 cup unsalted butter
- 1/4 teas ground sage
- Salt and pepper to taste
- Shredded Parmesan cheese for topping
Make the filling: Cover the potato in a pot of salted water and bring to a boil. Cook until fork tender, about 5 to 7 minutes. Drain and place potato in a large bowl. Smash with a fork and stir in the cream cheese and shredded parmesan cheese. Set aside.
In a large skillet, cook the bacon over medium heat until it starts to brown. Add the pork and cook, breaking into small pieces, for about 2 minutes. Stir in the brown sugar, spices, garlic, and season with salt and pepper. Cook until browned. Add to the potato mixture and stir (Reserve drippings). Cover and chill until ready to make the ravioli.
When ready to cook, fill each ravioli with a scant teaspoon of filling and seal. Bring a large pot of salted water to a boil and add the pasta in batches, cooking until al dente, about 5 to 7 minutes. Transfer with a slotted spoon to a serving platter. Keep warm and reserve a bit of pasta water.
Make the sauce. Heat the drippings from the filling in a large skillet over medium heat. Add the wine and deglaze the pan, breaking up any stuck on browned bits. Bring to a simmer. Add the cream, butter and sage. Let thicken 3 to 5 minutes over low heat. Stir constantly. Toss the raviolis in the sauce. Add a splash of reserved pasta water if needed.
Serve with fresh shaved parmesan cheese, and more crispy bacon.
Interested in joining? Click to read more about the Pass the Cook Book Club. To join the club, click for our facebook group here. (Please message me to let me know you are a real human, as we have been getting some spam lately ><) Remember, you don’t need a blog – you just need to want to cook!
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Check out all the Club Recipes!