Sausage Ravioli Filling
8oz Bulk Italian Sweet Sausage
1 1/2 cups Packed Fresh Spinach Leaves Chopped
2/3 cup Finely Chopped Baby Bella Mushrooms
2 Egg Yoke, Lightly Beaten
2/3 cup Ricotta cheese
2 teaspoons Snipped fresh Sage or ¼ teaspoon Dry Sage, Crushed
1/4 teaspoon Grated Whole Nutmeg
1. In a large skillet, cook sausage over medium-high heat until brown, using a wooden spoon to break up sausage as it cooks. Stir in spinach and mushrooms; cook and stir until wilted. Drain off fat. If mixture is to coarse to stuff ravioli, transfer to a food processer or blender; cover and process or blend with several on/off pulses until chopped.
2. In a medium bowl, combine egg yoke, ricotta cheese, sage, and nutmeg. Stir in sausage mixture. Cover and chill until needed.
See ravioli pasta recipe