Ingredients
- A single sizable white onion, cut into quarters
- Three garlic cloves
- Approximately a quarter cup of premium extra-virgin olive oil, with the option to add more as required
- Five Italian sausage links (3.5 ounces each), with casings removed
- Two and a half cups of creamy ricotta cheese
- A generous tablespoon of paprika
- A hint of cayenne pepper, to taste
- Salt and pepper, as per your preference
- A package of wonton wrappers (16 ounces)
- One egg, whisked
- Roughly one-third cup of pine nuts
- Two cups of freshly chopped basil
- Five tablespoons of top-quality extra-virgin olive oil
- A splash of balsamic vinegar
- Two garlic cloves
- Salt and pepper, according to your liking
Step 1
Begin by placing the onion and cloves of garlic in a food processor. Let them whirl together as you slowly pour in a quarter cup of olive oil until a smooth mixture forms. Set this fragrant blend aside for later use.
Step 2
In a spacious skillet over medium-high heat, sizzle up the sausage until it crumbles and turns a deliciously even brown hue, taking about 10 minutes. Ensure there are no pink bits left. Drain off any excess grease and introduce the onion concoction to the skillet. Cook over medium heat for 5 minutes, stirring occasionally. Once done, remove the skillet from the heat and transfer the contents to the food processor. Add a dollop of ricotta cheese and blend until velvety, trickling in more olive oil as needed. Season with paprika, cayenne, salt, and pepper to your liking.
Step 3
Take a wonton wrapper and plop a generous tablespoon of the sausage mix in the middle. Dab the edges with beaten egg, then deftly fold the wrapper into a triangle, sealing it securely. Place the ravioli on a baking sheet coated with cooking spray. Repeat this process until all the wrappers are filled, then stash them in the fridge until cooking time beckons.
Step 4
Meanwhile, toss basil and pine nuts into a clean food processor and pulse a few times. Add garlic cloves and give it a couple more pulses. Drizzle in olive oil as the processor purrs until a smooth pesto forms. Season with balsamic vinegar, salt, and pepper to your taste.
Step 5
In a large pot, bring salted water to a vigorous boil. Slide in the ravioli and let it cook uncovered until they bob to the surface and the filling is heated through, roughly 3 to 4 minutes. Drain them well in a colander and transfer to a bowl. Toss the ravioli with a few spoonfuls of the freshly made pesto before serving.
Extra Tips & Suggestions
- 1. Invest in high-quality airtight containers to keep your homemade sausage ricotta ravioli fresh for longer periods of time. The airtight seal will help prevent the pasta from drying out and losing its delicious flavors.
- 2. For a creative twist, try freezing individual portions of the ravioli in a single layer on a baking sheet before transferring them to a freezer-safe bag. This way, you can easily grab a portion whenever you're in the mood for a quick and satisfying meal.
Reviews
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