Sausage and ricotta ravioli with pesto sauce

    1 hour 10 min

    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.

    19 people made this

    Serves: 6 

    • 1 large onion, quartered
    • 3 cloves garlic
    • 4 tablespoons extra-virgin olive oil, or more as needed
    • 5 Italian sausages, casings removed
    • 600g ricotta cheese
    • 1 tablespoon paprika
    • 1 teaspoon cayenne pepper
    • salt and pepper to taste
    • 1 (500g) packet fresh lasagne sheets
    • 1 egg, beaten
    • 5 tablespoons pine nuts
    • 75g chopped fresh basil
    • 5 tablespoons extra-virgin olive oil
    • 1 glug balsamic vinegar
    • 2 cloves garlic
    • salt and pepper to taste

    Prep:50min  ›  Cook:20min  ›  Ready in:1hr10min 

    1. Place onion and 3 cloves of garlic in a food processor. Process while drizzling in 4 tablespoons olive oil, until smooth. Set aside.
    2. Heat a large frying pan 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 centre of one lasagne sheet. Brush the edges of the sheet with the egg, then fold into a triangle, sealing the edges tightly. Place ravioli on a baking tray lined with greaseproof paper. Repeat until all the lasagne sheets 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.


    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.

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    Reviews in English (11)


    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)