Hey Lykkers! When comfort calls, nothing beats handmade ravioli. These tender pillows are filled with a savory, herbed sausage-and-cheese mixture, then tossed in a velvety mushroom sauce.

The method is beginner-friendly, works with a pasta machine or rolling pin, and turns a simple dinner into a little ceremony at home.

Why Handmade

Fresh dough transforms texture—supple, thin sheets hug rich filling without turning heavy. A quick rest relaxes gluten for easy rolling, and using egg yolks gives luxurious bite. The filling balances mild cheeses with bright herbs and a hint of nutmeg, while the sauce adds woodland depth and a creamy finish without overpowering the pasta.

You’ll Need

Pasta machine (or rolling pin), large board, sharp tool or pastry wheel, small brush, 2 rimmed sheet pans, sauté pan, slotted spoon, and a large bowl for boiling. Keep a damp towel nearby to cover dough pieces so they don’t dry out while you work.

Ingredient List

Ravioli Dough

2 cups (250 g) all-purpose flour, plus more for dusting

1 tsp fine salt

10 large egg yolks

Sausage Filling

2 tbsp unsalted butter

1 small sweet onion, finely diced

10 oz chicken or turkey sausage, casings removed

¼ cup ricotta

⅓ cup soft goat cheese

3 tbsp chopped fresh oregano (or 1 tbsp dried)

⅛ tsp ground nutmeg

¼ cup chopped parsley

Fine salt and black pepper to taste

Mushroom Cream Sauce

3 tbsp unsalted butter

3 garlic cloves, thinly sliced

1 lb mixed mushrooms (button/cremini), very thinly sliced

6 oz chicken or turkey sausage, casings removed

1 cup light cream, warmed

1 cup finely grated Parmigiano Reggiano

Fine salt and black pepper to taste

1 tbsp chopped parsley (to finish)

Step Guide

Make the Dough

Mound flour on a board; mix in salt. Create a well and add yolks.

With a fork, draw flour into yolks until a shaggy dough forms.

Knead 10 minutes until smooth and elastic (lightly flour as needed).

Wrap and rest 30 minutes in the fridge.

Cook the Filling Base

1) Melt butter in a sauté pan over medium; cook onion until soft and golden, ~7 minutes.

2) Add sausage; cook and crumble until no longer pink, 10–12 minutes.

3) Pulse mixture briefly in a processor (or chop) to a fine, still-textured consistency; cool.

Finish the Filling

1) Stir in ricotta, goat cheese, oregano, nutmeg, parsley; season lightly with salt/pepper. Chill while rolling dough.

Roll the Sheets

1) Divide dough into 4 pieces; keep covered with a damp towel.

2) With a machine: roll each piece twice on the widest setting, folding ends to square the sheet; then roll progressively thinner to near-translucent (about setting 6–7 on most machines).

3) By hand: dust a board and roll to 1⁄16 inch thickness; rotate often for evenness.

4) Lay sheets on a lightly floured pan and cover.

Form the Ravioli

1) Pair sheets of similar size. On one sheet, place rounded teaspoons of filling 1–1½ inches apart in rows.

2) Lightly brush water around mounds. Lay the second sheet over; press out air around each mound, sealing edges well.

3) Cut with a pastry wheel into squares; crimp or press seams to secure. Arrange on a floured pan; cover.

Boil the Ravioli

1) Bring 6 quarts water to a boil; salt generously.

2) Lower to a brisk simmer; drop ravioli in batches. Cook 3–4 minutes until they float and feel tender. Use a slotted spoon to transfer to a parchment-lined sheet while you finish the sauce.

Cook & Serve

Make the Sauce

In a wide pan, melt butter over medium; soften garlic ~2 minutes.

Add mushrooms; cook, stirring, until they release liquid and turn golden, ~7 minutes. Transfer mushrooms to a bowl.

In the same pan, brown sausage, breaking into small bits.

Return mushrooms; stir in warm cream. Simmer to slightly thicken, 2 minutes.

Off heat, fold in ½ cup Parmesan; season with salt/pepper.

Finish

1) Gently add ravioli to the pan; toss to coat 1 minute over low heat.

2) Plate, then shower with remaining Parmesan and parsley.

Pro Tips

Air out, then seal: Press from the filling outward to chase away air pockets—trapped air makes ravioli burst.

Keep it cool: Warm filling loosens and leaks; chill it for clean edges.

Thin but strong: Aim for nearly see-through sheets you can lift without tearing—elasticity signals proper kneading and rest.

Simmer, don’t boil: A gentle simmer prevents ruptures and keeps seams intact.

Make ahead: Freeze formed ravioli on a tray until firm, then bag for up to 6 weeks. Cook from frozen, adding 1–2 minutes.

Friendly Goodbye

Lykkers, handmade sausage ravioli turns simple ingredients into a memorable plate: golden onions, herbed filling, silky dough, and a cozy mushroom cream. Once the rhythm clicks—roll, fill, seal, simmer—this becomes a joy to repeat.

What shape will you try next—classic squares, half-moons, or oversized pillows—and which herbs or mushrooms will make the dish yours?