Monday, May 9, 2011

Sausage Artichoke Ravioli

This recipe came to me after we had some left over ground pork and I wanted to do something special with it.    Top of the World Farm is owned by a friend of mine that I went to high school with and I wanted to showcase what amazing meat they produce.  This dish is super easy and according to my hubby, tastes fantastic!!  I assume at this point he wouldn't lie to me.  Plus, he specifically requested that I pair this sauce with it, which was from a lasagna dish that I haven't posted yet.  This creamy paprika sauce is quickly becoming our go to sauce for all thing pasta related, you really have to try it!!! 

Ground pork verses sausage, what's the difference?  Well, sausage that you find in the grocery store usually comes already seasoned, plus it has a lot of extra preservatives and additives that aren't really necessary.  Think of ground pork as the purest form by which you get to season according to your own taste preferences.  And for me, it's easier to digest than sausage.  Overall, you are getting a better product where you have more control of the flavors and that's really what we are all about.  Hope you enjoy! 

Filling (makes approximately 12-16 ravioli) 
1 cup cooked sausage/ground pork (we used fresh ground pork from Top of the World Farm)
1 garlic clove, grated
3 T artichoke hearts, finely chopped 
2 oz cream cheese, softened
1 package round wonton wrappers  

In a small bowl, mix the everything together until it makes a dense ball, I was able to get a spoon to stick straight up out of the middle of it (how's that for directions, sounds so country ;)

Portion about 2 tsp in each wrapper, brush each with water around the outside of wrapper and carefully close them up, being sure to get all the air bubbles out.  Also make several more than you need so that just in case any of them do break while boiling, then you will still have plenty to serve.  Place them in simmering water (almost boiling but not quite), they cook up in a matter of a few minutes.  Served with Creamy Paprika sauce (see recipe below).

Creamy Paprika Sauce 
2 T butter
2 T flour, lightly 
1 cups milk, warmed
a couple grates of nutmeg
1 garlic clove, grated
1/2 tsp paprika 
1/4 tsp onion powder
season to taste (1/2 tsp salt and 1/4 tsp white pepper)

In a saucepan, melt butter.  Add flour and stir for about a minute.  Then add warmed milk and still to it begins to thicken.  It will take several minutes for it to thicken.  Remember, you can always add more milk at the end to get desired consistency.  Add nutmeg, garlic, paprika, onion powder and finally season with salt & pepper to taste.  


  1. Sounds amazing Angie! A MUST try dish. :)

  2. I'm diggin that sauce!

  3. Ya'll must try the sauce, you will NOT believe how good it is!

  4. Guess who's buying wonton wrappers on tomorrow?! I have everything else and I can't wait to make this:)


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