Homemade Ravioli 2.0

I’ve been told by my husband that I need sensitivity training. On the daily.

Husband. Still weird to say. I don’t think I’ll be able to say it without cringing for a while…

So as per the wedding, we got many cooking tools. Mainly because the ENTIRE wedding registry consisted of every cooking tool I could think of choosing.

We received (I think by far) the best one from one of our law school friends: Imperia Pasta Machine.

The dog felt it was necessary to be part of the action:


It’s not the cheapest tool but good lord, is it amazing. It’s worth the price, the pain in the ass cleaning involved, as well as the lovely arm work out you get while rolling out your pasta dough.

Homemade pasta is just divine. It’s not ridiculously chewy to the point where you think it may be made with some indigestible ingredients. It’s soft, light, and it just tastes fresh. And it’s insanely easy to make…well the dough part, not the ravioli assembling process. It’s definitely a weekend project…unless you don’t work during the week. If you think it’s too hard, well then go f…never mind. I guess that’s a prime example of why I need sensitivity training.


I’m not going to lie. This was a laborious process. By the end, I just wanted to throw the ravioli out the window at the stupid stray cat that’s been torturing Lady. But once dinner was served…everything changed.


The goat cheese filling was just…to die for. I just don’t understand when people don’t like goat cheese. It makes me want to slap people. It’s tart, rich, and matches perfectly with garlic and spinach. Add in some caramelized onions and bam, you’re in heaven.

Time: 1.5-2 hours


Pasta dough (see: https://kimchiandkogi.com/2014/07/21/roasted-butternut-squash-garlic-ravioli/)

Goat Cheese & Spinach Filling:
1/2 cup goat cheese
1/4 cup grated parmesan cheese
1/4 cup ricotta cheese (I used part skim)
1 large bunch spinach
3 cloves garlic, finely diced
1/4 cup diced caramelized onions

Sausage Filling:
2 hot italian sausages, casing removed
1/4 cup diced caramelized onions

1. Sautee your spinach with olive oil in a large pan on medium high heat.

2. Add garlic and cook for 2 minutes on medium heat.

3. Set aside to cool.

4. Mix your sausage and caramelized onions. (see: https://kimchiandkogi.com/2014/09/15/three-flatbreads/). Add ground pepper.

5. Chop your cooked spinach relatively small. Add onions and mix.

6. Once your spinach is cool, add the cheeses and mix.

7. Assemble your ravioli. (see link above in Ingredients for Butternut Squash and Roasted Garlic Ravioli)

8. When prepared, boil your ravioli for 4-5 minutes (for the sausage) and 3-4 minutes for the goat cheese.

9. Serve with homemade pasta sauce and enjoy!


*If you don’t have a pasta machine, you can roll out the dough by hand. But after using this pasta machine, there is no way I will return to the old method. The pasta sheets come out incredibly thin, almost see through, and is the reason why the ravioli doesn’t get overpowered by chewy pasta dough.

*Make sure you flour your pasta dough really thoroughly at all times.


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