Spinach, Artichoke, and Jalapeno Ravioli with Spicy Reindeer Sausage

by Snow Goose Restaurant & Sleeping Lady Brewery


8 oz. Artichoke Hearts, drained and minced

4 oz. Sour Cream

6 oz. Mozzarella Cheese, shredded

4 oz. Parmesan Cheese, grated

1 tbsp. Garlic Powder

2 tsp. Tabasco Sauce

½ tsp. Worcestershire Sauce

2 oz. Fresh Spinach, minced (about 1 handful)

4 oz. Mayonnaise

2 oz. Canned Green Chiles, drained and minced

1 Jalapeno, finely minced

8 oz. Ricotta Cheese, drained

Salt to taste


2 C. Fine Ground Semolina Flour

1 C. Unbleached All Purpose Flour

½ tsp. Salt

3 Eggs

¼ C. Jalapenos, finely minced

1-3 tbsp. Water

Using a food processor, add all pasta ingredients except for the water.  Pulse until blended, about 15-20 seconds.  If dough is dry, add water until it reaches the proper consistency.  Remove from food processor and knead the dough until satiny and elastic, about 10 minutes.  Divide into four equal parts and wrap them in plastic wrap. Let rest for 60 minutes at room temperature.

Combine minced artichoke hearts, spinach, and green chilies in a large bowl. Drain any excess water.  Mix with the remaining filling ingredients and set aside.

Roll out pasta dough on a large, lightly floured surface, one piece at a time.  Flip the dough occasionally as you roll, and continue until the dough is as thin as paper.  Cut the dough into strips approximately 4 ½ inches wide.

Place the pasta strips on a baking sheet.  Add ½ tsp. mounds of filling approximately 1 inch apart from each other along one half of each strip.  Dip your finger into water and run it around each mound of filling.  Then, fold over the unfilled half of the pasta strip, taking care to cover each mound so that no air is trapped.  With your finger, press firmly between the mound of filling to seal the ravioli.  Cut each strip into squares, checking to make sure each ravioli is sealed.  Place ravioli on a baking sheet lightly dusted with flour.  Let stand for 45 minutes at room temperature. (This is a good time to prepare your Cajun Cream sauce)

Next, boil 6 quarts of water with salt to taste.  Gently lower your ravioli into the boiling water.  Boil until tender yet firm; the ravioli will float to the top when done.  Remove from water using a metal slotted spoon.  Butterfly and grill one six inch link of Alaskan Reindeer Sausage and serve as a topping with the Cajun Cream sauce.

Cajun Cream Sauce

½ tsp. Garlic powder

½ tsp. Cajun seasoning

Pinch Chipotle Powder, Spanish Paprika, Chili Powder, and Red Chili flakes

Salt and pepper to taste

1 C. Heavy Cream

½ C. Unsalted Butter

¼ C. White Wine

½ C. Shredded Parmesan Cheese

In a pan over very low heat, simmer heavy cream and butter until the butter is melted.  (Be careful not to scald or boil the mixture).  When the butter and cream are combined, add wine and spices, mix together, and add Parmesan cheese.  Simmer gently for 10-15 minutes until sauce is thickened and consistent.