The ravioli with turnip greens and meat sauce made from sausage is a rich and tasty first course, perfect for Sunday lunch or a holiday.

Yesterday I saw turnip greens at the greengrocer, I couldn’t resist and filled a giant bag with 4 bunches, I definitely like them a lot.

I don’t know if you have the habit of consuming them, maybe they are not a usual vegetable for everyone, but I love them and I prepare them in different ways.

The most famous dish, which we all know, is probably orecchiette, who hasn’t tried them at least once! Or pizza with sausage and friarielli.

I took the plunge and tried to make ravioli?

Ravioli with turnip greens are a decidedly tasty and unusual type of fresh filled pasta, made with a filling of turnip greens and potatoes, seasoned with sausage meat sauce. A recipe that may be a bit more labor-intensive, but will give you great satisfaction, as only homemade filled pasta can.

Culinary tradition teaches us that to prepare meat sauce at home you need a great passion and especially a lot of patience, as to get a good result it is necessary to cook the ingredients slowly and gently.

I invite you to try them, I’m sure you’ll love them too.

Difficulty: Very Easy
Cost: Economical
Rest time: 30 Minutes
Preparation time: 30 Minutes
Portions: 4/6
Cooking methods: Stovetop
Cuisine: Italian

405.74 Kcal

calories per serving

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Energy 405.74 (Kcal)
Carbohydrates 45.64 (g) of which sugars 1.87 (g)
Proteins 18.60 (g)
Fat 17.73 (g) of which saturated 3.31 (g)of which unsaturated 2.77 (g)
Fibers 3.57 (g)
Sodium 1,180.03 (mg)

Indicative values for a portion of 150 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients for Ravioli with Turnip Greens and Sausage Meat Sauce

2 sausages
400 ml tomato puree
Half onion
carrot (medium)
Half stalk celery
bay leaf (1 leaf)
2 tablespoons extra virgin olive oil
salt
pepper
300 g all-purpose flour (plus some for rolling out the dough)
3 eggs (medium)
to taste salt
1 potato (200 grams cooked and mashed)
1 bunch turnip greens (120 grams cooked and squeezed)
2 tablespoons grated Parmesan cheese
salt
to taste nutmeg

Tools

Pastry Board
Pasta Machine
Pastry Wheel
Blender
2 Pots
Bowl

Steps for Ravioli with Turnip Greens and Sausage Meat Sauce

To start, clean the celery, carrot, and onion well and chop them finely.
Put a pot with two tablespoons of extra virgin olive oil on medium heat.
When the oil is hot, add the minced vegetables we prepared earlier.
Let the sofrito soften for 2/3 minutes, lowering the heat slightly and ensuring the vegetables do not burn.
Meanwhile, remove the casing from the sausage and cut the mixture into small pieces.
Once the sofrito has softened, add the sausage pieces and brown them slowly, stirring with a wooden spoon for about 10 minutes until browned.
Now add the tomato puree and season with a pinch of pepper and 1 bay leaf.
Add 300ml of water to the sausage meat sauce.
Cover with a lid and let cook over medium-low heat.
Until the sausage meat sauce is thick enough to be used for dressing the ravioli
Form a mound of flour on the pastry board (or any surface you will use for kneading).
Now create a well, a space in which you will put the eggs.
At this point, using a fork, break the eggs and start incorporating the flour.
When the flour is partially incorporated, knead with your hands.
The dough should be soft and elastic.
Once a nice homogeneous dough ball is obtained, let it rest wrapped in plastic wrap.
Let it rest for at least 30/40 minutes.
Start cleaning the turnip greens:
Remove the yellowed and damaged leaves, selecting the flowers and the more tender leaves. The stems, which are hard, should be discarded, and the large leaves broken up, removing the veins.
Once this operation is complete, move on to washing, which should be very thorough. Fill the sink with cold water and immerse the greens, leaving them to soak for a few moments so that any dirt settles to the bottom.
We can facilitate this operation by shaking the vegetables with one hand.
At this point, drain using a colander or a large bowl and repeat from the beginning, changing the water until it is completely clean.
Generally, it will be sufficient to repeat 3/4 times.
This will depend, however, on how dirty the vegetables are.
Let them drain in a colander.
Put a pot with plenty of water on the stove, and when the water boils, salt it and drop the turnip greens inside and cook them.
Meanwhile, boil a medium-sized potato separately (200 grams cooked and peeled).
Cool the turnip greens and squeeze them well, peel the potato.
Chop the turnip greens coarsely and mix them with the mashed potato, grated cheese, add a pinch of nutmeg, adjust the salt, cover with plastic wrap and let rest in the refrigerator for 20 minutes.
After the resting time, take a piece of dough and flatten it slightly with your hands, using a little flour.
Pass it through the pasta machine starting from the widest thickness.
Roll out the dough, making several passes, trying to make it thin.
Place spoonfuls of filling spaced 2-3cm apart, cover with another sheet and close, pressing to remove the air.
Cut with the pastry wheel and place the ravioli on a floured cutting board.
Cook the ravioli in plenty of salted water, with a tablespoon of oil to prevent them from sticking together.
Drain them and toss them in the pan
Ready to be served.
Enjoy your meal.