Sausage and Ricotta Ravioli with Pesto Sauce

Sausage and Ricotta Ravioli with Pesto Sauce

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"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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1 h 10 m servings 800 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 800 kcal
  • 40%
  • Fat:
  • 49 g
  • 75%
  • Carbs:
  • 56.5g
  • 18%
  • Protein:
  • 32.9 g
  • 66%
  • Cholesterol:
  • 99 mg
  • 33%
  • Sodium:
  • 1200 mg
  • 48%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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  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.


  1. 13 Ratings

Most helpful positive review

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 t...

Most helpful critical review

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 chee...

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 t...

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 deliciou...

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 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 abou...

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!

Simple to make and everyone loved it. Can't ask for more than that.

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