My Celebratory Dinner: Handmade Pork Andouille Sausage and Broccoli Ravioli with Cream Sauce

It’s always a dangerous thing when I watch the Food Network at 2am. Seeing pasta made from scratch always makes me happy and brings back fond memories of when I made it in culinary school. To celebrate my new job, I decided to make me a delicious ravioli dish with pork, broccoli and cheese.

Ravioli Filling:

Pork Andouille from Whole Foods
Lime juice
Chopped garlic
Garlic salt and pepper to taste
Laughing Cow Garlic and Herb Cheese
Parmesan cheese

Sauté the items in a pan, but do not fully cook the meat. Add the cheese and combine off the stove top. Set aside.

Making the Ravioli:

Flour the surface and brush the pasta sheet with egg wash. Add filling and place the matching sheet over the filling. Press and fit the sheets carefully. Cut out the ravioli and brush again with egg wash. Press the edges with a fork. Keep the ravioli on pan dusted with flour. Cook ravioli for 3-5 minutes in seasoned boiling water.

Cream Sauce:

With some of the meat filling remaining add some milk, heavy cream, salt and pepper to taste and reduce by half. Add some Laughing Cow Garlic Herb Cheese to sauce along with some Parmesan cheese and continue reducing. The sauce will thicken. Finish the cream sauce with butter, salt and pepper to taste. Add cooked pasta to the sauce and heat through before plating the dish.

Ravioli Dish:

Plate the ravioli with cream sauce and garnish with green onions and tomatoes.

Cooking the sauage 9-11-13Sauage filling 9-11-13Raviolli in the making 9-11-13Raviolli 9-11-13Sauage and cheese cream sauce 9-11-13Becoming one raviolli dish 9-11-13pasta dish 5 9-11-13pasta dish 2 9-11-13

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