Crispy Ravioli with Red Pepper & Mushroom Bolognese

Combine all pasta ingredients and mix together to make a stiff dough.

Knead in a stand mixer with the dough hook on medium low speed for 10 minutes or until dough is elastic. Wrap dough in plastic wrap and let rest for at least 20 minutes.

On a lightly floured surface roll out to desired thickness and cut as desired.

Cook the Italian sausage over medium high heat until browned and crumbly, about 20 minutes. Allow to cool slightly.

In a food processor, pulse the slightly cooled sausage with the ricotta cheese, basil and egg. You want the sausage to be small crumbles and the mixture to be fully mixed without completely losing the texture of the sausage.

Preheat oven to 425°F. Place a wire rack on a rimmed baking sheet and coat with cooking spray.

Use a ravioli press to add and seal one teaspoon of filling in between each pasta sheet. Dip finger in water and wet edges of pasta before adding second sheet to allow for a nicely sealed ravioli. Use a roller, gently pressing down, to seal them up. Be sure to heavily flour the outside of your pasta to enable easy release.

Combine breadcrumbs, Parmesan and Italian seasoning in a shallow dish. Whisk egg and water in a separate shallow dish. Dip ravioli in the egg, letting excess drip off, then coat in the breadcrumb mixture, pressing to adhere. Place on the wire rack. Lightly coat the ravioli with cooking spray.

Bake the ravioli (if unfrozen, if frozen boil first until ravioli floats) until golden brown and crispy, about 15 minutes.

Freeze any unused ravioli in a single layer.

Meanwhile, heat oil in a large saucepan over medium-high heat. Add bell pepper, onion, and mushrooms; cook, stirring, until softened, about 4 minutes. Add walnuts and cook, stirring, for 1 minute. Add marinara and cook until hot, about 2 minutes.

Serve the ravioli with the sauce and more Parmesan