1 pack HECK Naked pork sausages
6 sage leaves finely chopped
1 sprig rosemary finely chopped
400g tinned plum tomatoes
1 tbsp light olive oil
1 small onion, finely chopped
1 tsp of honey
2 garlic cloves, crushed
1 tsp red-wine vinegar
3 stems fresh basil
Extra virgin olive oil to serve (optional)
280g Italian “00 flour or plain flour
4 medium free range eggs (2 whole and 2 yolks)
Handful of plain flour
Place the flour in a food processor and pulse it. Add the whole egg and egg yolk and keep whizzing until the mixture resembles fine breadcrumbs (it shouldn't be dusty, nor should it be a big, gooey ball).
Tip out the dough and knead to form into a ball shape. Knead it briskly for one minute; it should be quite stiff and hard to knead. Wrap in cling film and leave to rest in the fridge for 1 hour before using.
Sausage meat filling
In a bowl, add the skinless pork sausages and mix with the chopped herbs, then keep in the fridge until needed.
Heat the light olive oil in a medium-sized saucepan on a low heat and add the chopped onion. Soften for about 10 minutes, until translucent but not coloured. Stir in the garlic and cook for another two minutes.
Tip in the tinned tomatoes and break up with a wooden spoon, then add the honey, vinegar and the basil stems, reserving the leaves.
Bring to a gentle simmer, turn down the heat and simmer for 20 minutes, stirring occasionally until the sauce has thickened.
Add the basil leaves, roughly torn, and drizzle in a little extra virgin olive oil if you like before serving.
To make the ravioli
Place a large pan of water on the heat and bring to the boil.
Now cut the dough into two equally sized pieces. For each piece, flatten with a rolling pin to about 5mm/¼ inch thickness. Fold over the dough and pass it through the pasta machine at its widest setting, refolding and rolling 7 times (not changing the setting) until you have a rectangular shape 7.5x18cm/3x7 in.
It is important to work the dough until it is nice and shiny, as this gives it the "al dente" texture. Repeat with the second piece of dough.
Now you are ready to roll out.
Start with the pasta machine at its widest setting; pass the dough through the rollers. Do not fold but repeat this.
Lightly dust the work surface with a little bit of flour process, decreasing the roller setting down grade by grade with each pass. For most uses, take the pasta down to the penultimate setting - especially for ravioli, as you are sandwiching two layers together when it is folded. Use straight away to make the ravioli.
On one of the sheets place 12 equal spoonfuls of sausage meat mix along the centre, placed equally apart.
Brush a little water around each spoonful, then place over the other sheet pushing the pasta sheet around each piece of sausage ensuring no air gets trapped. Lightly compress downwards making twelve tight parcels, using your thumb to even out the pasta.
Now take a circular pastry cutter and cut out twelve circles leaving a nice 2.5-inch rim around the centre, creating 12 large raviolis.
Place the raviolis into the pan of boiling water and simmer gently for 8-10 minutes.
Remove the ravioli from the pan and drain off the water, add a few grinds of black pepper and, taking four warmed bowls, place three raviolis into each.
Spoon over the tomato sauce and scatter over some torn basil leaves. Serve with baked garlic ciabatta.
To make this recipe gluten free, use gluten free flour for the pasta and serve with gluten free garlic bread. Also ensure the flour used for rolling out the pasta is gluten free - the same used for the pasta.