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pesto and sausage ravioli main

Pesto Sausage Ravioli Recipe

This ravioli dish is absolutely sumptuous. The sauage filling is savoury, garlicky and flavourful. The toasted nuttiness of the cashews compliments the creaminess of the grated parmesan and the herby brightness of the basil, while a good quality olive oil ties it all together. The richness in the sausage ravioli is perfectly offset by the fresh pesto, making this a beautifully balanced dish.
4.94 from 16 votes
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Course: dinner
Cuisine: American, Italian
Keyword: fresh pasta, italian sausage, mushrooms, pasta, pesto, quick meals, ravioli, sausage
Prep Time: 5 minutes
Cook Time: 22 minutes
Total Time: 27 minutes
Servings: 6 people
Calories: 1044kcal
Author: Anneke Silva

Equipment

  • Food Processor
  • Heavy Bottomed Pan
  • Kitchen knife
  • Cutting Board
  • Kitchen Aid Mixer & pasta attachment
  • Ravioli press
  • Wooden spoon
  • Rolling Pin
  • Parchment Paper
  • Baking sheet
  • Large Pasta Pot
  • Slotted Spoon

Ingredients

Sausage Filling

  • 2 tbsp Extra virgin olive oiil
  • 6 Italian sausages
  • 2 Large Crimini mushrooms
  • 1 Scallion
  • 2 Cloves garlic
  • 1 Large egg

Fresh Pasta

  • 6 Large eggs
  • 4 1/2 cups All Purpose Flour

Pesto

  • 2 cups Baby spinach
  • 1 cup Fresh basil
  • 1/4 tsp Kosher salt
  • 2 Cloves garlic
  • 1/2 cup Shredded Parmesan
  • 1/2 cup Extra Virgin Olive Oil
US Customary - Metric

Instructions

Sausage Filling

  • Warm the oil in the heavy bottomed pan on medium high heat.
  • Add the sausage and break it up while you cook for 12 minutes until browned.
    Add the sausage and break it up while you cook for 12 minutes until browned.
  • Remove the cooked sausage and place it on a paper towel lined plate to drain. Reserve the drippings in the pan.
  • Roughly chop the mushrooms and scallion and cook them in the sausage fat for 4 minutes until browned.
  • Dice the garlic and cook for an additional minute.
  • Add the vegetables and sausage to the food processor and pulse until desired dice
    Add the vegetables and sausage to the food processor and pulse until desired dice
  • Add the egg and mix.
    Add the egg and mix.

Fresh Pasta

  • If you have a stone counter top, and are comfortable using it, prepare it for using as a prep surface. Otherwise get the biggest cutting board you have, this can get messy!
  • Pour your flour out on work surface and form it into a little mountain with a well in center of it. Ensure the walls of the well are nice and high so your eggs won’t spill out (I learned this the hard way!).
  • Break your eggs into a bowl, then pour into the well in the middle of your dough. You can also break your eggs directly into the well, but be extremely cautious: the last thing you want is a chunk of shell in your pasta dough!
    Break your eggs into a bowl, then pour into the well in the middle of your dough. You can also break your eggs directly into the well, but be extremely cautious: the last thing you want is a chunk of shell in your pasta dough!
  • Working slowly with a fork, mix your eggs in the centre of the well, then gently bring in flour from the edges. Keep mixing until all the flour is incorporated into your eggs. Don’t be frustrated if this gets messy! It will get easier each time you do it.
    Working slowly with a fork, mix your eggs in the centre of the well, then gently bring in flour from the edges. Keep mixing until all the flour is incorporated into your eggs. Don’t be frustrated if this gets messy! It will get easier each time you do it.
  • After your eggs are incorporated, set the fork aside and work the dough with your hands pulling it into a pile in the center of your work surface.
    After your eggs are incorporated, set the fork aside and work the dough with your hands pulling it into a pile in the center of your work surface.
  • Kneed the dough by pulling it towards yourself, pressing it down with the heels of your hands (the meaty part where your palm meets your wrist) and pushing it away from you. Then bring it back, turn the dough on your surface, and repeat. Do this for about 5 minutes, sprinkling flour as needed, until the mixture starts to resemble actual dough.
    Kneed the dough by pulling it towards yourself, pressing it down with the heels of your hands (the meaty part where your palm meets your wrist) and pushing it away from you. Then bring it back, turn the dough on your surface, and repeat. Do this for about 5 minutes, sprinkling flour as needed, until the mixture starts to resemble actual dough.
  • Wrap your dough ball tightly in plastic wrap and place in the fridge to rest for at least 30 minutes.
  • Take your dough out of the fridge and place on a lightly floured work surface.
  • Cut your dough in two and rewrap half.
  • Using a rolling pin, roll your dough to approximately one centimetre thick.
  • Set up your pasta machine (either manual, or Kitchen Aid mixer attachment).
  • Set your mixer attachment on the widest setting. Roll your pasta through the attachment. If your pasta sticks, try rolling it out a bit thinner before trying again.
    Set your mixer attachment on the widest setting. Roll your pasta through the attachment. If your pasta sticks, try rolling it out a bit thinner before trying again.
  • Fold the pasta into thirds, like a letter that you are trying to place in an envelope.
    Fold the pasta into thirds, like a letter that you are trying to place in an envelope.
  • Feed the folded dough back into the machine, open end first.
  • Fold your dough into thirds again, and feed the folded dough into the machine open end first again.
  • After you have done this three or four times, the result will look like dough!
  • Feed your dough through the next smaller setting, and continue going smaller until it is to your desired thickness. For ravioli or filled pasta, you should be able to see your hand through your pasta dough (6 or 7 on the Kitchen Aid attachment).
    Feed your dough through the next smaller setting, and continue going smaller until it is to your desired thickness. For ravioli or filled pasta, you should be able to see your hand through your pasta dough (6 or 7 on the Kitchen Aid attachment).

Filled Ravioli

  • Place a finished pasta sheet into the ravioli press.
    Place a finished pasta sheet into the ravioli press.
  • Press down to create indents.
    Press down to create indents.
  • Add 1 teaspoon of filling into each indent.
    Add 1 teaspoon of filling into each indent.
  • Place another pasta sheet over the filled pockets.
    Place another pasta sheet over the filled pockets.
  • Roll over the pasta with a rolling pin to fuse and cut the ravioli.
    Roll over the pasta with a rolling pin to fuse and cut the ravioli.
  • Turn out the finished ravioli onto a floured baking sheet.
    Turn out the finished ravioli onto a floured baking sheet.

Pesto

  • Toast the cashews on medium heat for 2 minutes until lightly browned.
    Toast the cashews on medium heat for 2 minutes until lightly browned.
  • Place them in the food processor and pulse until they are finely ground into a paste.
    Toast the pine nuts on medium heat for 2 minutes until lightly browned then pulse them in the food processor until they resemble a paste.
  • Add the spinach and basil to the food processor and pulse until minced.
    Add the spinach and basil to the food processor and pulse until minced.
  • Add the grated parmesan, garlic, salt, and chili flakes (if using) to the food processor and pulse to combine.
  • Slowly stream the olive oil into the food processor while pulsing to combine.
    Slowly stream the olive oil into the food processor while pulsing to combine.

Nutrition

Calories: 1044kcal | Carbohydrates: 74g | Protein: 36g | Fat: 66g | Saturated Fat: 19g | Trans Fat: 1g | Cholesterol: 282mg | Sodium: 1133mg | Potassium: 573mg | Fiber: 3g | Sugar: 1g | Vitamin A: 1511IU | Vitamin C: 7mg | Calcium: 185mg | Iron: 7mg