Pesto-Sauced Ravioli Filled with Sausage and Ricotta

A hearty dish combines savory sausage and creamy ricotta inside tender ravioli, all tossed in a fresh, vibrant pesto sauce. It’s a perfect meal to impress guests or enjoy a cozy night in.

Chef's Cooking Tips

Use fresh basil and good-quality olive oil for the pesto to get the best flavor.
Cook the ravioli gently in boiling water until they float to avoid breaking them.
If you can, let the filling chill before assembling to make it easier to work with.

Ingredients 0/13

Reasons You'll Love It

This dish combines rich, savory sausage with creamy ricotta for a perfect filling. The fresh pesto adds a bright, herby flavor that complements the pasta beautifully. It’s a comforting meal that feels special but comes together quickly.

Step 1

Tos 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 is nice and smooth. Set this mixture aside for now.

Step 2

Heat a large skillet over medium-high heat and add the sausage. Cook it, breaking it up with a spoon, until it’s browned and no longer pink—this usually takes around 10 minutes. Drain off any extra grease, then stir in the onion and garlic mixture you made earlier. Turn the heat down to medium and let it cook for about five minutes, stirring now and then. Take the pan off the heat, then transfer the sausage mixture back to the food processor. Add the ricotta cheese and blend until smooth, adding more olive oil if needed to get a nice, creamy texture. Mix in the paprika and cayenne, then season with salt and pepper to your taste.

Step 3

To assemble the ravioli, spoon about a tablespoon of the sausage filling right in the center of each wonton wrapper. Brush the edges with beaten egg, fold the wrapper over into a triangle, and press the edges firmly to seal. Place each ravioli on a baking sheet sprayed with cooking spray, cover them, and pop the tray in the fridge while you make the pesto.

Step 4

For the pesto, add the basil and pine nuts to a clean food processor and pulse a few times. Toss in two cloves of garlic and pulse a couple more times. Then, process everything while slowly pouring in five tablespoons of olive oil until it’s smooth. Stir in the balsamic vinegar and season with salt and pepper to taste.

Step 5

Bring a large pot of salted water to a boil. Carefully drop in the ravioli and cook them, stirring gently now and then, until they float to the top and are heated through—about three to four minutes. Drain well, then transfer the ravioli to a big bowl. Toss with four to five tablespoons of the pesto, and you’re ready to serve!

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people cooked this recipe

By Ryan Parker

Ryan shares simple recipes made for everyday cooking and easy family meals.

Serving Suggestions

Serve with a simple green salad dressed with lemon and olive oil to balance the richness. A sprinkle of toasted pine nuts on top adds a nice crunch. Pair with a glass of crisp white wine for a complete meal.

How To Store Leftovers

Store any leftover ravioli in an airtight container in the refrigerator for up to two days. If you want to freeze them, place them on a tray until firm, then transfer to a freezer bag. Reheat gently in simmering water or a covered pan with a splash of water to keep them moist.

Frequently Asked Questions

Can I use pre-made pesto instead of making it from scratch?

Yes, store-bought pesto works well if you're short on time. Just toss the cooked ravioli with your favorite pesto.

What can I use instead of wonton wrappers?

You can substitute fresh pasta sheets or store-bought ravioli wrappers if you can’t find wonton wrappers.

How do I prevent the ravioli from sticking together before cooking?

Place them on a baking sheet lightly sprayed with cooking spray and cover them while chilling in the fridge to keep them from sticking.

Can I make the filling ahead of time?

Absolutely, the sausage and ricotta filling can be prepared a day in advance and refrigerated until ready to use.

What if I don’t have pine nuts for the pesto?

You can substitute walnuts, almonds, or omit the nuts altogether for a simpler pesto.

How do I know when the ravioli are cooked?

They’re done when they float to the top of the boiling water, which usually takes about 3 to 4 minutes.

Can I freeze the assembled ravioli?

Yes, freeze them on a baking sheet first, then transfer to a sealed container. Cook them straight from frozen, adding a minute or two to the boiling time.

Is it possible to make this recipe vegetarian?

To make it vegetarian, omit the sausage and add extra ricotta or sautéed mushrooms for a similar texture and flavor.