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Cheese Ravioli with Homemade Chicken Sausage and Arugula

December 7, 2010


I like raviolis. I like them a lot. The guy I buy them from has RAVIOLI on his license plate. Serious business, but cheers, Tom! Because my sister is vegetarian, however, I always get the vegetarian raviolis. Sometimes, I don’t want vegetarian raviolis. So, I came up with a solution. Zarna gets just the ravioli – she’s happy. I get my ravioli with some homemade sausage. I’m happy. This specific ravioli was a Pimento Cheese ravioli (how cool is that!), but you can easily substitute the widely available “cheese ravioli”

Making your own chicken sausage is actually really easy. Forget about stuffing it into casings and all that mess. Just mixing some ground chicken with spices, making some patties, and cooking them off and you have some homemade sausage! Mine has some pretty traditional flavors, like fennel seed, garlic, and black pepper. It tastes awesome with ravioli and would be equally great on a biscuit with some eggs for brunch!

Add some nice greenery, like a spicy arugula, and you have a great dish!

Cheese Ravioli with Homemade Chicken Sausage and Arugula (serves 4)

(Recipe courtesy of Vivek Surti)

12 cheese raviolis (3 per person)

1 lb ground chicken

2 garlic cloves, minced

2 tablespoons chopped fresh parsley or sage

2 teaspoons fennel seed

1 teaspoon onion powder

1/2 teaspoon ground black pepper

1/2 teaspoon cayenne pepper or red chili flakes

a few sprigs of arugula

1/2 lemon, zested

extra virgin olive oil

kosher salt and freshly ground black pepper

First, make the chicken sausage. Combine the ground chicken with the garlic, parsley, fennel seed, onion powder, black pepper, and cayenne. Mix to get all the spices incorporated. Make small patties (smaller than the ravioli) and put those on a tray. Season all the patties with salt. Get a pan over medium heat, add some oil, and sear the patties on one side. Flip them over, lower the heat to medium, and cook through, should take about 5-6 minutes.

Bring a pot of water to a boil and season generously with salt. Lower the heat to a gentle boil and add the ravioli. You don’t want to cook these at a rapid boil or the filling may bust. Cook according to your package instructions.

When ready to serve, remove the ravioli from the pot and drain. Put 3 ravioli on a plate. Drizzle some extra virgin olive oil over them. Top each ravioli with a sausage and garnish with the arugula and lemon zest. Happy eatings!

Cheers,

Vivek

5 Comments leave one →
  1. December 7, 2010 12:58 PM

    Can you believe I still haven’t been to Lazzaroli yet?? I met Tom at an event months ago and promised myself then that I would get over there soon…that was June! I’m such a slacker.

    • December 7, 2010 9:17 PM

      the pimento cheese ravioli and red pepper linguini are my favorite!

    • December 8, 2010 11:06 AM

      You should go there on saturday to get the fresh mozzarella – it’s a great store!

  2. December 7, 2010 9:16 PM

    best ravioli ever!! oh and thanks for the shout out!

  3. December 7, 2010 9:58 PM

    I gotta say you had me laughing with the guy you buy your raviolis from…his license plate says RAVIOLI. Too good!

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