THE RECIPE JOURNAL · Main Course
Sausage and Ricotta-Filled Ravioli with Pesto Dressing
This comforting pasta dish combines savory sausage and creamy ricotta in tender homemade ravioli, perfectly complemented by a fresh, vibrant pesto dressing. It’s an easy way to bring a touch of Italian flavor to your dinner table.
FROM THE KITCHEN • Sausage and Ricotta-Filled Ravioli with Pesto Dressing
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by tossing the onion and three cloves of garlic into a food processor. While it’s running, slowly drizzle in about a quarter cup of olive oil until everything becomes nice and smooth. Set this aside for now.
02
Step 2
Heat a large skillet over medium-high and add the sausage. Break it up with a spoon and cook, stirring often, until it’s browned all over and no pink remains—this usually takes around 10 minutes. Drain off any extra grease, then stir in the onion and garlic mixture. Turn the heat down to medium and let it cook for about 5 more minutes, stirring occasionally. Take the skillet off the heat and transfer the mixture back into the food processor. Add the ricotta and blend until smooth, adding a little more olive oil if needed. Finish it off by stirring in paprika, cayenne, and salt and pepper to taste.
03
Step 3
Now, grab your wonton wrappers. Put about a tablespoon of the sausage mixture in the center of one wrapper. Brush the edges with beaten egg, then fold it into a triangle and press the edges firmly to seal. Keep going until all the wrappers are filled, then lay the ravioli out on a baking sheet sprayed with cooking spray. Cover them and pop them in the fridge until you’re ready to cook.
04
Step 4
While the ravioli chills, make the pesto. Put the basil and pine nuts in a clean food processor and pulse a few times. Add the remaining two garlic cloves and pulse a bit more. Then, blend everything while slowly pouring in about five tablespoons of olive oil until it’s smooth. Stir in a splash of balsamic vinegar, and season with salt and pepper to your liking.
05
Step 5
When you’re ready to cook, bring a big pot of salted water to a boil. Drop in the ravioli and cook, giving them a gentle stir now and then, until they float to the top and are heated through—about 3 to 4 minutes. Drain them well, then toss the ravioli with a few tablespoons of the pesto in a large bowl. Serve right away and enjoy!
Why you’ll love it
This dish combines the rich, savory flavors of sausage with the creamy texture of ricotta, creating a perfect balance in every bite. The fresh pesto adds a bright, herby note that brings the whole meal together beautifully. It’s comforting yet elegant, making it great for both weeknight dinners and special occasions.
How to serve
Serve with a drizzle of extra pesto and a sprinkle of freshly grated Parmesan cheese. A simple green salad with a light vinaigrette pairs well to balance the richness. For a heartier meal, add some roasted vegetables or garlic bread on the side.
Storage & leftovers
If you have leftover cooked ravioli, store them in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan with a little olive oil or butter to keep them from sticking. Uncooked ravioli can be frozen on a baking sheet before transferring to a bag, and cooked from frozen by boiling a few minutes longer.
