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Breakfast Sausage Ravioli

 

This Breakfast Sausage Ravioli is a guaranteed hit.  For breakfast, for dinner, for brunch.  Creamy, savory and worth the calories. Yeah, it is that good.

Breakfast Sausage Ravioli | Kita Roberts PassTheSushi.com
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.
Breakfast Sausage Ravioli | Kita Roberts PassTheSushi.com
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.)

Lets make some Breakfast Sausage Ravioli!

Breakfast Sausage Ravioli | Kita Roberts PassTheSushi.com

If you’ve tried my Breakfast Sausage Ravioli recipe, or any other recipe on passthesushi.com please don’t forget to rate the recipe and let me know where you found it in the comments below, I love hearing from you! You can also follow along for more good eats and travel tips on Instagram @passthesushi & @girlcarnivoreTwitter Facebook.

If you are feeling as adventurous as me, start here for your pasta dough!

Selected for you :   Pasta Carbonara with Saffron

How to make Homemade Pasta

And don’t stop with ravioli.  You need to try your hand at these recipes too!

Savory Lamb Ragu with Pappardelle Pasta

Stout Braised Short Ribs Over Potato Gnocchi with Irish Cream Sauce

Yield: 4 servings

Breakfast Sausage Ravioli

Breakfast Sausage Ravioli | Kita Roberts PassTheSushi.com
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes

Ingredients

For the Ravioli

  • 1 medium 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 tsp light brown sugar
  • 1/2 tsp dried thyme
  • 1/4 tsp dried ground sage
  • 1 garlic clove, minced
  • 1/5 tsp salt
  • 1/4 tsp ground black pepper
  • 1 lb fresh pasta dough

For the Sauce

  • 1/2 cup white wine
  • 1/4 cup heavy cream
  • 1/4 cup unsalted butter
  • 1/4 tsp ground sage
  • Salt and pepper, to taste
  • Shredded Parmesan cheese, for topping

Instructions

Make the filling:

  1. 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. 
  2. Smash with a fork and stir in the cream cheese and shredded parmesan cheese. Set aside.
  3. In a large skillet, cook the bacon over medium heat until it starts to brown. 
  4. 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. 
  5. Add to the potato mixture and stir (Reserve drippings). Cover and chill until ready to make the ravioli.

Make the Ravioli

  1. When ready to cook, fill each ravioli with a scant teaspoon of filling and seal. 
  2. 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. 
  3. Transfer with a slotted spoon to a serving platter. Keep warm and reserve a bit of pasta water.

Make the sauce.

  1. Heat the drippings from the filling in a large skillet over medium heat. 
  2. Add the wine and deglaze the pan, breaking up any stuck on browned bits. Bring to a simmer. 
  3. Add the cream, butter and sage. Let thicken 3 to 5 minutes over low heat. Stir constantly. 
  4. Toss the raviolis in the sauce. Add a splash of reserved pasta water if needed.
  5. Serve with fresh shaved parmesan cheese, and more crispy bacon.

Nutrition Information:

Yield:

4

Amount Per Serving: Calories: 972Saturated Fat: 28gCholesterol: 116mgSodium: 802mgCarbohydrates: 63gFiber: 3gSugar: 1gProtein: 22g

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!

breakfast-for-dinner-book

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Breakfast Sausage Ravioli | Kita Roberts PassTheSushi.com

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