Patrick Oconnell
Portuguese sausage linguica is a popular dish in Portugal, with origins in Italy. It is a mild sausage made with chili-seasoned smoke-cured pork and seasoned with garlic and paprika. It is often fried and served in sandwiches. For a hearty one-dish dinner, it can be combined with vegetables and beans. Four cheese ravioli is a classic Italian dish that can be made by preparing a ravioli filling with ricotta, parmesan, mozzarella, and provolone cheeses, and an egg. The ravioli can be cooked by boiling it in salted water and served with a pesto-Alfredo sauce and marinara.
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What You'll Learn
Making the ravioli dough and filling
Making the ravioli dough from scratch is a simple process, but it can be time-consuming. You can use a food processor or mix the ingredients by hand. Here is a step-by-step guide:
Making the Ravioli Dough
Firstly, decide whether you want to use a food processor or mix the ingredients by hand. If using a food processor, add the flour, eggs, and olive oil to the processor and mix for 15-20 seconds. If mixing by hand, create a mound of flour on your work surface and make a well in the middle. Add the eggs, water, and a pinch of salt to the centre.
Next, use a fork to gently mix the eggs, gradually pulling in the flour a little at a time. Keep mixing until most of the flour is incorporated. Then, knead the dough for 1-2 minutes to form a ball. Cover the dough and let it rest for 30 minutes to an hour. This allows the dough to relax.
The Ravioli Filling
While the dough is resting, you can make the ravioli filling. For a four-cheese ravioli, you will need ricotta, Parmesan, mozzarella, and provolone cheeses. You can also add an egg, dried parsley, and salt and pepper to taste. Combine all the ingredients and mix well. Cover the mixture and chill it until you are ready to assemble the ravioli.
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Preparing the sauce
To prepare the sauce for Portuguese sausage linguica with four-cheese ravioli, you'll first want to gather your ingredients. Portuguese linguica sausage is not available nationally, so you may need to source it from specialty grocery stores, Portuguese markets, or online retailers. Once you have your sausage, you'll want to skin it and break it up into chunks.
Next, prepare your vegetables. Finely chop your onion, carrot, garlic, chilli, and celery, and thickly dice your red pepper. Heat up some olive oil in a large cast-iron pan. Fry your vegetables, chilli, and garlic for about 10 minutes at medium heat, stirring regularly.
Now it's time to add the sausage. Cook the sausage with the vegetables for about 10 minutes without a lid, followed by 10 minutes with the lid on, stirring regularly. Try not to move everything around too much at the beginning, as the sausage will break up if not sealed first.
For an extra layer of flavour, you can add some wine to the sauce. Linguica sausage pairs well with a strong red wine, which will complement the sauce's overall flavour profile.
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Cooking the ravioli
To cook the ravioli, start by filling a large pot with water and bringing it to a boil over high heat. Typically, it takes around 6-8 minutes for the water to fully boil. Once the water is boiling, carefully add the ravioli to the pot. You can add a teaspoon of salt to the water to enhance the flavor of the ravioli. It is recommended to cook the ravioli in batches to avoid overcrowding the pot, which can lower the temperature of the water and affect the cooking time.
Stir the ravioli gently with a wooden spoon to prevent them from sticking to the bottom of the pot or to each other. After adding the ravioli to the water, set a timer for 2-3 minutes for fresh ravioli or 7-9 minutes for frozen ravioli. The cooking time may vary depending on the brand and type of ravioli, so it is always a good idea to follow the package instructions.
While the ravioli is cooking, prepare a large bowl of ice water. This will be used to stop the cooking process and prevent overcooking. Once the ravioli is cooked to your desired level of doneness, use a slotted spoon or a strainer to transfer them from the pot to the ice water. Let them cool down for about 30 seconds to 1 minute. This step helps to set the filling and prevents the ravioli from overcooking.
After cooling the ravioli in the ice water, drain them in a colander and toss them with a drizzle of olive oil to prevent them from sticking together. At this point, you can choose to serve the ravioli as-is or add them to your desired sauce and continue cooking according to the sauce recipe. If you are not using the ravioli immediately, you can store them in the refrigerator for up to 3 days. Simply place them in an airtight container and drizzle with a small amount of olive oil to prevent sticking.
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Frying the linguica sausage
Frying Portuguese linguica sausage is a simple and rewarding process. It is a seasoned pork sausage with a distinctive flavour, often described as smoky and garlicky.
To fry linguica sausage, first, skin the sausage and break it into chunks. You can then roll the meat into balls, but this is optional. Next, heat a non-stick skillet or large saute pan to medium heat and add a tablespoon of olive oil. Place the sausage in the pan and cook for 3-5 minutes, stirring occasionally, until slightly crispy and browned. For the best flavour, ensure the sausage is nicely caramelised. You can then add other ingredients to the pan, such as vegetables, or simply serve the sausage with rice, potatoes, or crusty bread.
If you are frying linguica sausage to add to a pasta dish, you may want to cook the sausage for a shorter time, as it will continue to cook once added to the sauce. In this case, fry the sausage for around 3 minutes on each side, until slightly crispy, and then remove it from the pan. You can then fry your vegetables and garlic in the same pan, adding the sausage back in towards the end to warm through.
When frying linguica sausage, it is important not to move the sausage too much in the first couple of minutes, as it will break up if not sealed first. It is also recommended to cook the sausage quickly to keep it moist.
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Assembling the dish
To assemble this delicious Portuguese-inspired dish, start by preparing the linguica sausage. Slice the sausage on a bias to create slightly crispy edges, searing both sides for about 3-5 minutes. Set the sausage aside once it's cooked to your liking.
Next, you'll want to cook the ravioli according to the package instructions. Fresh ravioli is preferred, but dried ravioli can also be used. Remember to reserve some pasta water before draining the ravioli, as this will help adjust the consistency of your sauce later.
While the ravioli is cooking, prepare your vegetables. Sauté onions, mushrooms, and garlic in a pan with olive oil and seasoning. You can also add other vegetables like spinach and sun-dried tomatoes for extra nutrition and flavour. Cook until the vegetables are softened and fragrant, about 5-7 minutes.
Now it's time to build your sauce. Deglaze the pan with wine, scraping up any browned bits from the bottom. Then, add cream to the pan and simmer until it thickens. This will create a rich and creamy base for your dish.
Finally, it's time to assemble the dish. Combine the cooked ravioli, sausage, and vegetables in the pan with the cream sauce. Toss everything together gently, adding reserved pasta water as needed to adjust the consistency. Serve immediately, topping with extra cheese and perhaps some fresh herbs like parsley or basil. Enjoy!
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Frequently asked questions
Grilling, sautéing, or baking are the most common methods of cooking linguica. It can be sliced and cooked in a nonstick skillet over medium heat for about 5 minutes until browned. It can also be grilled over medium heat, turning frequently.
Portuguese sausage linguica can be used in a variety of dishes such as sandwiches, soups, stews, casseroles, pasta, and pizza. It can also be served alongside rice, potatoes, or crusty bread. One popular recipe is Creamy Rigatoni Pasta with Linguica Sausage, which combines the sausage with spinach, mushrooms, sun-dried tomatoes, and parmesan cheese. Another recipe is Cheesy Linguica and Potato Bake, which includes ground linguica, potatoes, and shredded cheese.
Uncooked linguica lasts up to a week in the fridge, while cooked linguica should be consumed within 3-4 days.
