Pork Sausage Ravioli
Styling: Anita Parise & Renee Lenzarini
Guest Recipe Blogger: Carly Rossbach of Perth Munchkin
Photography & Video: Anita Parise
Recipe & Inspiration: GR Club’s Winter Pasta Recipes
Renee: “Last Friday, we were thrilled to announce the official winner of our very first GR Club initiative – very exciting!! We put a call out for winter pasta recipes from our newly established GR Clubbers. The winning recipe met with our checklist to help make weeknight meals that little bit easier. Quick, simple, easy and super tasty. But best of all … FRESH!
Anita and I recreated, styled and photographed the winning dish: Perth food blogger Carly Rossbach of Perth Munchkin’s Pork Sausage Ravioli. We began with our DIY photography boards – using a horizontal orientation – which provided an interesting texture and point of difference. To feature our fresh pasta and zesty zucchini, chilli and lemon salad we selected a natural egg shell-coloured bowl and a few other inexpensive buys from K-Mart Homewares. We made the most of the dilute morning, winter sun to capture a few quality snaps (insert fabulous photography here☺️).
Carly’s delightful dish wowed us with both its flavor and simplicity whilst showcasing our very own namesake, ravioli. So what do foodies make when they don’t have time to cook? Here’s what Carly had to say about why she chose Golden Ravioli pasta to create home cooked mid-week wonders…
Carly: “I love to cook, but during the week when I get home from the gym (usually famished), speed is key and I want to eat as soon as I can. So on most weeknights I like to spend around 30 minutes max to get dinner ready.
Now I live in a house of pasta lovers and it is so helpful to have Stirling IGA on the way home, because they stock lovely fresh pasta like the ravioli from WA’s own Golden Ravioli. So this dish is made from ingredients I was able to easily pick up there. It’s quick, its easy, but most importantly it’s tasty! Plus in a house of two if you follow this recipe you’ll definitely have leftovers for lunch the next day, which is always a win.”
Renee: ‘We are super excited to present Carly’s recipe, recreated by Anita and myself. Please note that we have made a few variations to suit our palette. That’s the beauty of discovering new recipes … you can adjust them to satisfy both your dietary needs and taste buds! To get to know Carly and what she loves about WA produce and food scene, visit her website www.perthmunckin.com.”
Dinner is done!
Ciao for now & Buon Appetito,
GR Club’s Renee & Anita
- 1kg of fresh Golden Ravioli Traditional Meat Ravioli
- 600g of pork & fennel sausages – we used freshly made sausages from one of our favourite GR stockists, Torre Butchers Lake St. Carly is a fan of Richard’s Gourmet Foods Pure Pork sausages from another one of our fabulous fresh food stockists, Stirling IGA because they have a beautiful flavour and they don’t scrimp on the fennel!
- A splash of olive oil
- 1 x red onion, thinly sliced
- A bottle of Tenuta Fragrassi Sugo Napoletana (available in our Fitzgerald St store)
- 1/3 cup of Italian parsley, roughly chopped
- Rock salt and cracked black pepper
- A generous amount of formaggio Parmigiano
- Fill your biggest pot ¾ full with water and bring to the boil. When the water is boiling, sprinkle in some salt.
- Place the ravioli in the pot and cook for approximately 15 minutes.
- Whilst the ravioli are simmering, run a sharp knife along the inside of the sausage casing to remove all the meat.
- Place a heavy based pot over a medium heat and add the meat. You may need to use a little olive oil depending on how lean the sausages are. Using a wooden spatula begin to break the meat into smaller pieces until it is cooked through.
- Next, add the onion and gently stir through. When the onion softens and becomes translucent, poor in the sugo.
- Add some water to the empty jar, replace the lid and give it a shake, to make sure you remove all of that rich tomato sauce. Simmer gently for around 10 minutes.
- Now it is time to add the parsley –not only is it important to add a little greenery to each meal, it look so pretty as well!
- When the pasta is nearly ready, add two large spoonfuls of pasta water to the sauce and stir.
- Then, once the ravioli is ready, drain carefully. Next, add the sauce to the pasta and gently stir to coat each of the ravioli parcels.
- Finally, top the ravioli with some grated Parmigiano, cracked black pepper and a touch of salt and you’re ready to serve!!