Southern Distinction presents a new recipe every day from one of our sponsored restaurants of the week! This week we present Mirko Pasta from Watkinsville, Ga. along with other sponsors including Striplings General Store, The Greenbriar, Hillside Orchards, The Veggie Patch, and The Olive Basket.
Homemade Ravioli stuffed with Italian Mild Pork Sausage, Apple and sage
“Ravioli di Salsiccia, Mele e salvia”
By Mirko Pasta & The Greenbriar
.1 Italian Mild sausage (Striplings General Store)
1 Shallot ( diced fine), 1 Egg
2 Granny smith apple, peeled and diced fine
1 cup ricotta cheese, 1 sage
- Add butter to a medium size sauce pan and add the sausage, brown on medium heat. Remove and drain on a paper towel. Keep a little of the drippings from the sausage (just enough to cook the shallot in) and add the shallot and cook for a minute or two. Then add the apple,
- cranberries, salt and pepper, and sage. Just enough until the apple and pear are soft. Remove and let cool.
- Add the sausage mixture to the fruit, 1 egg, and the ricotta cheese. Your filling is done.
Ingredients: Flour dough
1 lb all Purpose Flour
4 whole eggs, plus 1 yolk
2 Tbsp. of water
- Put the flour on a clean dry work surface.
- Make a hole in the center of the flour. Crack all of the eggs and the yolk into the hole and add the olive oil, salt and water.Using a fork beat the eggs together with the olive oil, water and salt. Using the fork, begin to incorporate the flour into the egg mixture;
- Begin to use your hands to really get everything well combined, the dough should look smooth.
- Then add the apple, cranberries, salt and pepper, and sage. Just enough until the apple and pear are soft. Remove and let cool. Add the sausage mixture to the fruit, 1 egg, and the ricotta cheese. Your filling is done.
3 oz. Pancetta or Bacon
1/4 cup Sage Thin Julienne
- In a Pan, brown the Pancetta with a little oil till it gets crispy. Discard the cooking oil and let it cool down a little. Add the sage and Butter and let it cook just lightly till the it get golden and not burn.
- Cook the Ravioli in Boiling slaty water. Put the Ravioli in a nice Plate with the Brown Butter sage sauce on top.
From Chef Alessandro Di Maggio: I was born on November 26, 1970 in the Southern blue coast of France, Nice. Since I was a little boy I grew up in a big Italian family, 4 brothers and 2 sisters. My mother, a small, beautiful Tuscan woman who resembles Sophia Loren, and my father from France with Sicilian origins, are both strict and passionate about family and food. No one was allowed to leave the table until the end of the meal. My father used to say: “Cooking is a mission to put good food in your heart, your eyes and your stomach.” Cooking is a passion and every normal recipe has to become special. When I cook I love to improvise. Every recipe always comes out a little different, depending on your mood. Customers can really distinguish the chef’s mood in the flavor profiles. If the chef is upset or frustrated then the food often comes out messy and sloppy. If the chef is passionate about his/her food and truly loves the dish then the customer feels this as well.