Sausage and Ricotta Ravioli with Pesto Sauce Recipe -
Sausage and Ricotta Ravioli with Pesto Sauce Recipe

Sausage and Ricotta Ravioli with Pesto Sauce

Recipe by  

"A delicious meal that combines the freshness of homemade pesto and the decadence of the sausage and ricotta ravioli stuffing. A sure-fire hit with your loved ones. This recipe can be made more figure-friendly by using wheat pasta, and chicken instead of sausage."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    50 mins
  • COOK

    20 mins

    1 hr 10 mins


  1. Place onion and 3 cloves of garlic in a food processor. Process while drizzling in 1/4 cup of olive olive, until smooth. Set aside.
  2. Heat a large skillet over medium-high heat and stir in the sausage. Cook and stir until the sausage is crumbly, evenly browned, and no longer pink, about 10 minutes. Drain and discard any excess grease. Stir in onion mixture, reduce heat to medium, and cook, stirring occasionally, for 5 minutes. Remove from heat. Pour mixture into the food processor along with the ricotta cheese. Process until smooth, streaming more olive oil as necessary. Stir in paprika and cayenne, and season with salt and pepper to taste.
  3. Spoon about 1 tablespoon full of the sausage mixture onto the center of one wonton wrapper. Brush the edges of the wrapper with the egg, then fold the wrapper into a triangle, sealing the edges tightly. Place ravioli on a baking sheet sprayed with cooking spray. Repeat until all the wonton wrappers have been filled. Cover and refrigerate the ravioli until ready to cook.
  4. Meanwhile, place the basil and pine nuts in a clean food processor. Pulse 4 or 5 times, then add 2 garlic cloves. Pulse 2 or 3 more times, then process until smooth while slowly adding in 5 tablespoons of olive oil. Stir in the balsamic vinegar, and season to taste with salt and pepper.
  5. Fill a large pot with lightly salted water and bring to a rolling boil. Once the water is boiling, stir in the ravioli. Cook uncovered, stirring occasionally, until the ravioli float to the top and the filling is hot, 3 to 4 minutes. Drain well in a colander set in the sink. Place ravioli in a large bowl and toss with 4 to 5 tablespoons of pesto.
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Reviews More Reviews

Most Helpful Positive Review
Sep 29, 2010

I didn't actually make the pasta/only the pesto sauce...I was looking for a pesto recipe for another recipe that needed pesto sauce in it. This one was a keeper. For the "to taste" I used 1/4 tsp each of salt and pepper. Update: I later made it again as a whole recipe. Everyone liked it though I did cut down on the cayenne....used less and used red pepper flakes (what I had on hand) as I thought it would be a little too spicy for our tastes.

Most Helpful Critical Review
Apr 07, 2015

To be honest, I did not like these. They looked weird as the wanton wrappers I got were large and they were transparent when they were cooked. Also, they were very bland. I added some cream cheese to add to the taste, which gave it a little bit of a taste, but I still wouldn't make these again.


13 Ratings

Jul 30, 2011

A lot of work, but VERY good!!!! I didn't do the Pesto sauce instead I made a Alfado tomato sauce to go with it.

Feb 07, 2011

I just made the filling portion of this ravioli--I made my own pasta and used the best marinara sauce yet recipe for the sauce. I am giving this 5 stars based on the filling, which was delicious with just the right amount of heat. I did use mild Italian sausage and the full amount of cayenne pepper and it was perfect.

Jan 14, 2012

I thought that this was a great recipe. I only used the filling for the ravioli this time and it was a winner. We made our own pasta sheets and stamped out our ravioli. The stuffing made about 145 small raviolis, which was way more than 6 servings for us. I laid them out on a cookie sheet and flash froze them and moved them to food storage bags. I figure that our family of three will get 3 meals out of this recipe.

Aug 10, 2010

Great recipe. It was a bit of tedious work to make the raviolis but it was worth it in the end.

Jun 14, 2010

Facil y muy gourmet, está deliciosa... gracias por compartir

Oct 12, 2011

Good recipe. I strained and set them in warm hunts spagetti sauce with a sprinkle of parm and fresh parsley. Fun to make - the filling makes alot of ravioli!


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  • Calories
  • 800 kcal
  • 40%
  • Carbohydrates
  • 56.5 g
  • 18%
  • Cholesterol
  • 99 mg
  • 33%
  • Fat
  • 49 g
  • 75%
  • Fiber
  • 2.9 g
  • 12%
  • Protein
  • 32.9 g
  • 66%
  • Sodium
  • 1200 mg
  • 48%

* Percent Daily Values are based on a 2,000 calorie diet.

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