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Ravioli is fun because there are so many great fillings you can try and create! This italian sausage and cheese is a classic ravioli but I love experimenting with other fillings (not all work out - but it's still fun). With a pastry brush, moisten the edges with a little water. You can have Italian sausage ravioli using 10 ingredients and 11 steps. Here is how you cook that.

Ingredients of Italian sausage ravioli

You need of Dough.
Prepare 1/2 c. of Whole wheat flour.
Prepare 1 c. of White flour.
It's 1/2 c. of Water.
Prepare 1 tsp. of Salt.
You need 2 of eggs.
Prepare of Filling.
You need 1/2 of Italian sausage.
You need 2 of eggs.
You need 3 Tbsp. of Breadcrumbs.

Cover with a second disc of dough and press around the filling to seal the ravioli. Place on a lightly floured baking sheet. Cover with a clean cloth and refrigerate until ready to cook. Heat olive oil in a large skillet over medium high heat.

Italian sausage ravioli instructions

To make dough: sift together flour and salt in a bowl. And make a well..
Mix together water and eggs in a seperate bowl and beat..
Pour eggs and water in well and stir together with fork until mixed then finish working together with hands until dough froms..
Place dough on well floured surface and knead about 20 times..
Form ball and wrap in wax paper and let rest in refrigerator for 30 minutes..
Make two dough balls. Roll each one out, paper thin, on well floured surface and place filling 2 inches apart..
Make egg wash with other egg and brush around filling on dough..
Place second sheet of dough on top and press firmly..
Cut dough into ravioli square shapes and press all sides if needed..
Let ravioli dry for about an hour then boil a few at a time for 2-4 minutes or until tender..
For Filling: Brown Italian sausage in a skillet and break up finely. Let cook completely. In a bowl combine breads, sauage and egg. Filling will be crumbly and messy so use spoon to place on dough..

Stir in tomatoes, tomato sauce, tomato paste, Italian seasoning, garlic powder, onion powder, salt and pepper, to taste. Roll out the dough on a floured surface using a rolling pin. Make a large, very thin layer of dough. Spread out a thin layer of filling on half of one side of the dough, using a spatula. Fold the dough end over the filling side of the dough.