Delicious Homemade Sausage and Ricotta Ravioli with Fresh Pesto Sauce

Ingredients

• For the Pasta Dough:
• 2 cups all-purpose flour
• 3 large eggs
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• For the Filling:
• 1/2 pound sweet Italian sausage, casings removed
• 1 cup ricotta cheese
• 1/4 cup grated Parmesan cheese
• 1/4 cup finely chopped fresh parsley
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• For the Pesto Sauce:
• 2 cups fresh basil leaves
• 1/2 cup grated Parmesan cheese
• 1/4 cup pine nuts
• 2 cloves garlic
• 1/2 cup extra-virgin olive oil
• Salt and pepper to taste
• For Serving:
• Grated Parmesan cheese
• Fresh basil leaves

Directions

1. In a large mixing bowl, combine the flour, eggs, olive oil, and salt for the pasta dough. Mix until a crumbly dough forms.
2. Turn the dough onto a floured surface and knead for about 5 minutes, or until smooth and elastic. Cover with plastic wrap and let it rest for 30 minutes.
3. In the meantime, prepare the filling. In a skillet, cook the sausage over medium heat, breaking it into small pieces. Cook until browned and cooked through. Remove from heat and let it cool.
4. In a separate bowl, combine the cooked sausage, ricotta cheese, Parmesan cheese, parsley, salt, and black pepper for the filling. Mix well.
5. Roll out the rested pasta dough into thin sheets using a rolling pin or a pasta machine. Cut the dough into 3-inch squares.
6. Place a spoonful of the filling in the center of each square. Moisten the edges with water and fold over to form a triangle. Press the edges firmly to seal the ravioli.
7. Bring a large pot of salted water to a boil. Cook the ravioli in batches for about 3-4 minutes, or until they float to the surface. Remove them with a slotted spoon and set aside.
8. To prepare the pesto sauce, combine the basil, Parmesan cheese, pine nuts, and garlic in a food processor. Pulse until coarsely chopped. Slowly drizzle in the olive oil while the processor is running. Season with salt and pepper to taste.
9. In a large serving bowl, toss the cooked ravioli with the pesto sauce until well-coated. Serve with grated Parmesan cheese and fresh basil leaves on top.

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