I N G R E D I E N T S

Pasta dough:

• 2 1/4 cups of semolina
• 3 eggs, beaten
• 1 teaspoon of salt
• 3 tablespoons of olive oil
• 3 tablespoons of water

Pasta filling:

• 1 cup of ricotta cheese
• 1/3 cup of grated parmesan cheese
• 1 clamshell container of fresh spinach, cooked and drained
• 1 cup of cooked sweet Italian sausage
• 1 egg

Pasta breading:

• 2 cups of panko breadcrumbs
• 1/4 cup of grated parmesan cheese
• 2 teaspoons of oregano
• 1 teaspoon of salt
• 1 teaspoon of pepper
• 1 egg

D I R E C T I O N S

1. Mix the salt into the semolina. Form a well and pour in the eggs, oil, and water.
2. Combine the ingredients with a fork.
3. Knead the dough for about 10 minutes until it is elastic and no longer sticky.
4. Let the dough rest and relax in a zip-lock bag for 20 minutes.
5. Separate the dough into 8 workable-sized pieces and roll out each piece as thin as possible.
6. Make the filling by pulsing the ricotta, parmesan, spinach, sausage, egg, salt, and pepper in a food processor.
7. Form and fill the pasta using a ravioli maker.
8. Combine the breadcrumbs, oregano, parmesan, salt, and pepper.
9. Dip each ravioli in the beaten egg, drain, then toss in the breadcrumbs.
10. Bake on a wire rack at 375°F  for 15-20 minutes, or until golden.
11. Serve with you favorite dipping sauce.