Ingredients: 1 Tbsp extra virgin olive oil

2 medium garlic cloves (minced or pressed)

1/4 lb ground sweet Italian sausage

1/4 lb ground beef

1 cup whole milk ricotta cheese

1/4 cup freshly grated parmesan cheese

1 large egg yolk

1/4 cup fresh basil (minced)

1/2 tsp salt

ground black pepper to taste

1 lb fresh rolled pasta

1 batch Ravioli sauce



Heat oil in in medium skillet.   Add the garlic and sauté until lightly colored (about 1 minute).

Add meat; cook over medium heat and break up larger pieces until meat browns and liquid evaporates (3-4 minutes)

Drain off excess fat, transfer into bowl and allow to cool slightly.


Stir in the remaining ingredients.    


Roll out fresh pasta and cut into circles with large biscuit cutter, or cut into  large squares.   Moisten edges of pasta with water.

Place 1/2 - 1 tsp of filling in the center of the pasta circle or square and press the edges together crimping them closed.

Set raviolis aside, be careful to put wax paper or saran wrap between layers of finished raviolis so they won't stick together.

Once all raviolis are filled, boil for 5-10 minutes until done (5-6 minutes for al dente)