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Sausage and Ricotta Ravioli with Pesto Sauce
Sausage and Ricotta Ravioli with Pesto Sauce
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Prep Time:
50 minutes
Cook Time:
20 minutes
Total Time:
70 minutes
Mouthwatering homemade pesto paired with savory sausage and ricotta ravioli. Perfect for impressing your family and friends.
Ingredients:
  • 1 large white onion, quartered
  • 3 cloves garlic
  • 0.25 cup extra-virgin olive oil, or more as needed
  • 5 (3.5 ounce) links Italian sausage links, casings removed
  • 2.5 cups ricotta cheese
  • 1 tablespoon paprika
  • 1 teaspoon cayenne pepper
  • 1 (16 ounce) package wonton wrappers
  • 0.33333334326744 cup pine nuts
  • 2 cups chopped fresh basil
  • 5 tablespoons extra-virgin olive oil
  • 1 dash balsamic vinegar
  • 2 cloves garlic
Instructions:
  • Blend onion, 3 garlic cloves, and 1/4 cup of olive oil in a food processor until smooth.
  • In a large skillet over medium-high heat, brown the sausage until crumbly and no longer pink, about 10 minutes. Drain excess grease. Add the onion mixture and cook over medium heat for 5 minutes. Remove from heat, and blend in a food processor with ricotta cheese until smooth. Adjust consistency with olive oil. Season with paprika, cayenne, salt, and pepper to taste.
  • Take a generous tablespoon of the sausage mixture and place it in the middle of a wonton wrapper. Brush the edges with egg wash, then fold it into a triangle, sealing tightly. Arrange the ravioli on a baking sheet coated with cooking spray. Continue filling the remaining wrappers. Cover and refrigerate until cooking.
  • In a clean food processor, combine basil and pine nuts, then pulse briefly. Add garlic and pulse again. Gradually pour in olive oil as you blend until smooth. Finally, mix in balsamic vinegar, then season with salt and pepper to taste.
  • Fill a large pot with lightly salted water and bring it to a vigorous boil. Add the ravioli and cook uncovered until they float to the top and the filling is hot, for about 3 to 4 minutes. Drain the ravioli well in a colander in the sink, then transfer to a large bowl and toss with 4 to 5 tablespoons of pesto. Enjoy!

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