A delicious meal that combines the freshness of homemade pesto and the decadence of the sausage and ricotta ravioli. A sure hit with your guests.
To make smaller ravioli, you can cut the lasagne sheets in half or in quarters, depending on their size. You can also use fresh wonton wrappers instead of lasagne sheets for this recipe.
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. - 24 Aug 2010 (Review from Allrecipes US | Canada)
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. - 05 Feb 2011 (Review from Allrecipes US | Canada)
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. - 30 Jul 2011 (Review from Allrecipes US | Canada)