Italian Vegan Sausage Ravioli with Fresh Pasta and Mama Sauce



I have to apologize for the pic- the lighting makes the food look like hell. Which is tragic, because this is one of the best eyes-rolling-back-into-my-head meals that I've made in awhile. It was for my Valentine, so it was a bit more all-out than ... who am I kidding, I'm always cooking all out :)

So- for starts, I made the Italian Sausage from Vegan Brunch. You'll recall that her Chorizo is amazing from the same book, and this is equally so. I had actually made these before and we ate them on buns and they were kind of meh (nothing fantastically exceptional). But pairing these with the pasta sauce turns out to be the trick. Literally, Davey and I were taking sausage slices and just dunking them into the sauce ala chips and dip and it was amazing! For the ravioli filling, I minced the sausage and we just went with it alone. It would be great with cheese too, but I'm not wild about vegan cheeses, so for us, the sausage plain was great.

I then made the pasta dough. I got the recipe online HERE. It was good. I am a bit of a pasta making amateur. We did it a few times in Chicago years ago when we first got our handy Kitchenaid pasta attachments for the stand mixer, but we used egg in those days. This was a really stiff dough that was a bit hard to work with at first, but it turned out alright. It was also pretty heavy, I think that had to do with thickness, but, it was fine. I did find the most fantastic trick for ravioli making, though! I looked up how to seal them up without egg online and found a fella who did the following; you lay the dough down over a mini muffin tin loosely, push the dough down gently into the muffin cups, fill the divots with your filling, top with another dough sheet, roll over the whole thing with a rolling pin (which seals and gets bubbles out), flip the whole thing over, cut your squares out, and voila! It was so flipping easy, and such a great trick. I highly recommend that (versus laying the stuffing on top, then sealing- which I remember to be a bit of a pain).

The ravioli just gets boiled like normal and that bit is done. Meanwhile, I was simmering mama sauce all day. I'm posting my recipe below, which, like chili, gets altered depending on what's in the house. On Valentines, I used about 1/4 c of fresh herbs (oregano, sage and rosemary), then added dried thyme, oregano, marjoram and such. That was absolutely delicious, but this is too. The key, I think, is to simmer for 4+ hours and also to go with what the sauce is doing. It never seems identical to me, throughout the day, I taste and add sugar if it's too acidic, oregano and pepper if it's too bright, etc. Go with what tastes good for you. But, by all means, make that sausage with it because, holy amazing!

Mama’s Sauce

1 roma or small tomato
2 28 oz can tomato sauce
1 lil (8oz?) can tomato paste
1 small palm full (2T or so) dried basil
1 small palm full dried parsley
¾ onion
6 cloves garlic
1 ½- 2 cups veg stock
3 T dried oregano
1 T ground sage
½ t thyme
shake-a shake-a cayenne pepper
2 bay leaves
1 t sea salt
1 t ground black pepper
2-3T sugar

Sauteé onions until translucent, add garlic, sauteé a bit more, add basil (or save for the last hour- if it's fresh, I wait, but I've added dry at the start) and parsley, add 1 28 oz can of tomato sauce, paste, broth and all spices- no sugar.

Mix well, bring to a rapid simmer, turn heat down to low, simmer- stirring somewhat often for about 4-5 hours, tasting and adjusting every hour or so. Add sugar if it’s too acidic. Blend with an immersion blender, add 28 oz can of sauce, mix well, heat until warmed again, stir and serve.