a delectable dish that mixes the luxury of the sausage and ricotta ravioli stuffing with the freshness of handmade pesto. An unqualified success with your loved ones. By substituting chicken for the sausage and using wheat pasta, this recipe can be made more calorie-conscious.
| Prep Time: | 50 mins |
| Cook Time: | 20 mins |
| Total Time: | 1 hr 10 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 1 large white onion, quartered
- 3 cloves garlic
- ¼ cup extra-virgin olive oil, or more as needed
- 5 (3.5 ounce) links Italian sausage links, casings removed
- 2 ½ cups ricotta cheese
- 1 tablespoon paprika
- 1 teaspoon cayenne pepper
- salt and pepper to taste
- 1 (16 ounce) package wonton wrappers
- 1 egg, beaten
- ⅓ cup pine nuts
- 2 cups chopped fresh basil
- 5 tablespoons extra-virgin olive oil
- 1 dash balsamic vinegar
- 2 cloves garlic
- salt and pepper to taste
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
Nutrition Facts
| Calories | 659 kcal |
| Carbohydrate | 51 g |
| Cholesterol | 68 mg |
| Dietary Fiber | 3 g |
| Protein | 21 g |
| Saturated Fat | 9 g |
| Sodium | 1072 mg |
| Sugars | 2 g |
| Fat | 41 g |
| Unsaturated Fat | 0 g |
Reviews
It wasn’t bad. I will make it again but use half as much onion. I like onion, but ended up being the dominant flavor.
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.
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Simple to make and everyone loved it. Can’t ask for more than that.
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.
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!
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 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.
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