Pesto-Sauced Ravioli Filled with Sausage and Ricotta

Ingredients 0/13

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!