North African Ravioli


This was inspired by Charcutepalooza's May challenge in which we had to make bulk sausage. I opted to make merguez sausage, which originates in North Africa. After looking over common ingredients from that region I came up with this fusion dish. It is not something you can just throw together at a moments notice, but the flavor is worth every minute it takes.

What you will need

2 cups flour

2 cups semolina flour

1 piece salt

7 large eggs

2 tablespoons olive oil

1 pound bulk merguez sausage

7 ounces whole milk ricotta cheese

1 tablespoon fresh mint; finely chopped

1/2 cup dates; finely chopped

3-4 shallots; finely chopped

1 teaspoon harissa

Salt and freshly ground black pepper; to taste

1 tablespoon water

1 tablespoon olive oil

1 medium sized onion; finely chopped

2 cloves garlic; minced

3 ounces red wine

1 can of crushed tomatoes; 28 oz.

1 tablespoon fresh oregano; finely chopped (Or 1 tsp. of dried oregano)

2 teaspoons ceylon cinnamon (Or start with 1 tsp. of cassia and add more until you can taste the cinnamon without it being overwhelming. You want the people eating it to say "Oh, there's cinnamon in that?".

1 teaspoon salt

Freshly ground black pepper; to taste

1 cup almond milk

1/2 cup pine nuts; toasted

4 ounces feta cheese; crumbled


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