28ouncecan of plum tomatoesjuices reserved, and tomatoes diced
5or 6 basil leavessliced, plus more for garnish
pinchof sugar
salt and pepper
1-2TBSPheavy creamif desired
parmesan cheese for garnish
Instructions
Pasta dough:
To a large saute pan add 2 TBSP of water and the spinach.
Cook, stirring frequently, until all the spinach is wilted.
Squeeze as much liquid as you can from the spinach, using a clean kitchen towel.
Finely chop the spinach (or use a food processor to puree).In a large bowl, mix together the eggs and spinach.
Stir in the sourdough starter.
Add the flour and mix until it forms a ball.
Place the dough into a bowl and cover with plastic wrap.
Allow to sit on the counter a few hours up to overnight (it won't really rise).
Ravioli:
Flour the counter well and roll out the pasta as thin as you can (working in small batches helps).
Make sure to keep lifting up the dough and adding more flour under neath so the pasta does not stick to the counter.
Cut out squares or circles from the pasta (you can layer the pasta pieces on floured plastic wrap until it is all cut out)
In a small bowl whisk together the egg white and the water.
Use a pastry brush to brush a bit of egg white on the edges of the ravioli.
Place a small amount of ricotta cheese in the center of each ravioli piece.
Fold the pasta over in half and use your fingers to press the edges together.
Using a fork, make indentation marks along the seam (this will help to seal it).
Sauce:
Bring a large pot of water to boil (when boiling, add the ravioli and cook, stirring occasionally, until the pasta is floating to the top and done, about 5-10 minutes)
Drain and set aside.
Heat the olive oil in a large skillet and brown the chicken links.
When the links are brown, remove and slice.
Add the garlic to the pan and sauté for 1 minute, stirring frequently, until fragrant.
Add the tomatoes (but not the juice yet) and sauté, stirring frequently, about 5 minutes.
Add the reserved juice, the sugar, basil, and salt and pepper to taste and the cream, if desired.Increase the heat to high and cook until the sauce thickens, about 5 minutes.
Add the chicken sausage slices to the sauce.
Divide the pasta among plates and top with the sauce, a sprinkle of parmesan cheese and some sliced basil leaves.