- 2 sweet italian sausages, removed from casings
- 1 tbsp fennel seeds
- 1 medium shallot, diced
- 1/2 cup parmesan cheese
- salt and pepper
- 1 egg (if you’re making fresh pasta and have leftover egg whites, you can use them rather than a whole egg)
In a non-stick skillet, heat sausage meat (no oil needed) and fennel seeds over medium-high heat, crumbling the meat as you go. When the meat is mostly cooked, add the shallot, and cook together until the meat is browned and cooked through and the shallot is softened. Remove from skillet, place in a bowl and add parmesan cheese. Season to taste. Allow to cool slightly, then add the egg.
This filling should make 25-30 ravioli.
Note: if you want to freeze the ravioli for future use, lay them out in single layer on a baking sheet and place in the freezer for one hour, then put them in a freezer bag or container for storage. This will ensure that they don’t all freeze together.