Sausage and Apple Ravioli

One of my favourite things about cooking is getting the chance to experiment with flavours and develop a new recipe. This is one I've been thinking about for awhile and finally had a chance to put together.

Pillowy raviolis are filled with a sweet and savoury blend of sausage and apple, crunchy toasted pine nuts, finished with creamy chevre cheese, and drizzled with a wine butter sauce.

To get the printable version of this beautiful recipe,please click HERE.

Please enjoy my easy to follow step by step video.




Ingredients

•  1 tbsp extra virgin olive oil
• 1 cup chopped onion
• 1 pound mild Italian sausage
• 1 cup diced granny smith apple
• 1 tbsp fresh chopped thyme
• 2 cloves minced garlic
• 1/2 cup white wine
• 1/2 tsp each, salt and pepper
• 1/3 cup chevre cheese
• 1/4 cup toasted pine nuts
• 1, 16 oz, 454 gram package wonton wrappers

Wine Butter Sauce

• 2 tbsp diced shallots
• 1 tbsp extra virgin olive oil
• 2 cloves minced garlic
• 3/4 cup white wine
• 6 tbsp butter
• 1 tbsp fresh thyme
• Parmesan cheese to finish

Directions

1. Saute the onion and sausage in the olive oil over medium high heat until the sausage is cooked through and the onions are soft and slightly caramelized.
2. Add the diced apple and continue to saute until the apples begin to soften.
3. Add the thyme and garlic, continue to stir, and then deglaze the pan with a half cup of white wine. Bring to the boil, and continue to boil until the alcohol has cooked off. Stir in the salt and pepper.
4. Place a layer of paper towels in a colander and drain the sausage mixture, patting the top with more paper towel to remove fat.
5. Transfer the drained pork mixture to a medium bowl and add the chevre, stirring to incorporate, and the pine nuts. 

To Make the Raviolis

1. Take a wonton wrapper and cut it into four equal squares (as per the video)
2. Place a teaspoon of the filling onto the middle of the wonton square and brush the edges wiith beaten egg, 
3. Top with another piece of wonton wrapper pressing down the sides tightly.
4. Place the finished raviolis onto a floured baking sheet and refrigerate until ready to cook or freeze for later.
5. Boil the raviloi in boiling salted water for 4 minutes.

To Make the Wine Butter Sauce

1. Saute the shallots in the extra virgin olive oil over medium high heat until translucent. Add the garlic, stir, and the de-glaze the pan with the white wine,
2. Bring to the boil and reduce by half.
3. When the wine has reduced add the butter and stir until it is a smooth sauce. Stir in the thyme and spoon over the cooked ravioli. 
4. To serve: Plate the ravioli drizzle with sauce and top with a little Parmesan cheese.

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