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1
Pulse together the onion, celery, and carrot in a food processor until finely chopped, to make a pestata.
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2
Heat the olive oil in a large skillet over medium-high heat.
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3
Once the oil is hot, scrape in the vegetables and cook until they begin to soften, about 3 to 4 minutes.
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4
Pour the white wine over the sausage in a medium bowl, and crumble the sausage into small pieces with your fingers.
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5
Add the sausage and wine to the skillet with the vegetables, breaking up the sausage as finely as possible with a wooden spoon.
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6
Saute until the sausage is completely cooked through, about 4 to 5 minutes.
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7
Scrape into a bowl to cool.
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8
When the sausage is completely cooled, stir in the ricotta, grated cheese, and parsley.
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9
Roll the dough: Cut it into four equal pieces.
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10
(You could roll the dough out with a rolling pin, but a small Imperia pasta machine is not expensive; it rolls the dough out in even strips and makes ravioli making so much easier.)
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11
Flatten a piece of dough into a rectangle, approximately 2 inches by 2 inches, and roll through the widest setting on the pasta machine.
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12
Fold this rectangle of dough like a letter, and roll through again.
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13
Repeat the rolling and folding a few more times, to knead and smooth the dough.
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14
Repeat with the remaining pieces of dough.
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15
Switch to the next-narrowest setting on the machine.
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16
Roll a dough strip through, short end first.
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17
Repeat with the remaining dough strips.
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18
Continue this process with narrower settings, now rolling each strip only once through each setting, until youve gotten to the next-to-last setting and the dough strips are about as wide as the machine (6 inches).
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19
Lay one strip out on a floured counter, and place a heaping teaspoon of filling at about 4-inch intervals down the center of the strip (you will get about six or seven large ravioli per strip).
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20
Brush around the filling with water, fold the strip of dough over the fillings, the edges touching evenly, and seal the edges by pressing lightly.
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21
Using a serrated pastry cutter or pizza cutter, cut the ravioli evenly between the fillings into rectangles.
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22
Repeat with remaining dough and filling.
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23
Keep the ravioli on a baking sheet lined with a clean kitchen towel, and covered, until you are ready to cook them; up to 2 or 3 hours is fine.
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24
To cook the ravioli, bring a large pot of salted water to a boil.
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25
Drop the ravioli into the pot one by one, stirring with a wooden spoon periodically so they do not stick to the bottom.
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26
Have a saute pan with the bubbling sauce ready to dress the ravioli.
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27
Once the ravioli are in the boiling water, cook for 3 minutes, then fish them out with a spider or slotted spoon.
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28
Drain them, and set them in the sauce.
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29
Stir gently to coat the ravioli with sauce.
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30
When ready to serve, toss some grated cheese over the ravioli plate, and spoon the remaining sauce on top.
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31
You can serve these with a simple marinara and some grated Grana Padano or sauteed with butter and sage and some grated Grana Padano.
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32
If you want to freeze the ravioli: Once you have set them on a lined baking sheet, cover with a film of plastic wrap and set in the freezer for 2 or 3 hours, till frozen.
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33
Gently collect the frozen ravioli, set them flat in a ziplock bag, and lay the bag flat in a sealed plastic container.
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34
They will last in the freezer for a month or more.
