Recipe by foodietx
"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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white onion, quartered
extra-virgin olive oil, or more as needed
5 (3.5 ounce) links
Italian sausage links, casings removed
2 1/2 cups
salt and pepper to taste
1 (16 ounce) package
chopped fresh basil
extra-virgin olive oil
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.
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. I wish they came out better. :(
I hope you have a better time with these than I did.
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.
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.
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.
Great recipe. It was a bit of tedious work to make the raviolis but it was worth it in the end.
Facil y muy gourmet, está deliciosa... gracias por compartir
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!
* Percent Daily Values are based on a 2,000 calorie diet.
Sausage and Ricotta Ravioli with Pesto Sauce
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 800
** Calories from Fat: 441
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