Sausage and Ricotta Ravioli with Pesto Sauce

Ingredients and Weight:

• 1 pound ground Italian sausage
• 1 cup part-skim ricotta cheese
• 1/2 cup grated Parmesan cheese
• 1/2 cup finely chopped fresh parsley
• 1/4 cup finely chopped fresh basil
• 1/4 cup grated onion
• 1 egg, beaten
• 1 package (9 ounces) refrigerated wonton wrappers
• 2 tablespoons olive oil
• 1/4 cup chopped sun-dried tomatoes (optional)

For the Pesto Sauce:

• 1 cup fresh basil leaves
• 1/2 cup grated Parmesan cheese
• 1/4 cup pine nuts
• 1/4 cup olive oil
• 1 garlic clove, minced
• Salt and pepper to taste

Preparation Time:

• 30 minutes

Cooking Time:

• 15 minutes

Difficulty Level:

• 3 (Moderate)

Preparation Method Steps:

For the Filling:

1. In a large skillet, brown the Italian sausage over medium heat. Drain any excess fat.
2. Let the sausage cool slightly. In a bowl, combine the sausage, ricotta cheese, Parmesan cheese, parsley, basil, onion, egg, and sun-dried tomatoes (if using).

For the Ravioli:

1. Place a wonton wrapper in front of you in a diamond shape.
2. Place a small dollop of the filling in the center of the wrapper.
3. Fold the wrapper's corners over the filling to form a triangle, pressing the edges together to seal.
4. Repeat to create all the ravioli.

For the Pesto Sauce:

1. In a food processor or blender, combine the basil leaves, Parmesan cheese, pine nuts, olive oil, garlic, salt, and pepper.
2. Blend until smooth.

Cooking:

1. Bring a large pot of salted water to a boil.
2. Add the ravioli and cook for 3-4 minutes, or until they float to the surface.
3. Remove the ravioli with a slotted spoon and drain on paper towels.

Serving:

1. To serve, drizzle the ravioli with the pesto sauce.
2. Garnish with additional Parmesan cheese and parsley (optional).

Nutritional Information:

• Calories: approximately 300 per serving
• Fat: 15g
• Carbohydrates: 30g
• Protein: 20g

Dish Characteristics:

• Savory and flavorful
• Creamy and satisfying
• Perfect for a special occasion or date night

User Comments:

• "This dish was absolutely delicious! The sausage and ricotta filling was so creamy and rich, and the pesto sauce added a perfect balance of freshness."
• "I made this for a party and it was a huge hit. Everyone loved the unique flavor combination and the ravioli cooked perfectly."
• "I added some sun-dried tomatoes to the filling, which gave it an extra burst of flavor. Highly recommend!"

Special Precautions and Tips:

• Make sure to seal the ravioli edges tightly to prevent the filling from leaking out.
• Don't overcook the ravioli, as they will become tough.
• The pesto sauce can be made ahead of time and refrigerated for later use.