Sausage and ravioli in sun-dried tomato pesto sauce
A perfect blend of savory and tangy, this sausage and ravioli pesto makes an easy, delicious meal every day of the week.
Main ingredients:
 | Ravioli – any type of fresh ravioli will do, whether it is meat, vegetable, or cheese raviolis. |
 | Sausages – any type of beef, pork, lamb, chicken or turkey sausages. |
 | Parmesan cheese, grated |
 | Salt and pepper |
For the sun-dried tomato pesto sauce:
 | Sun-dried tomatoes – sun-dried tomatoes packed in oil |
 | Crushed garlic – for plenty of flavor |
 | Olive oil – use extra-virgin olive oil for a smoother pesto, but regular olive oil will work as well. |
 | Basil – 2 big bouquets of basil leaves, torn into pieces |
 | (Optional) Red chilli or pepper flakes – for a bit of spice |
 | (Optional) Pine nuts – for a bit of crunch and flavor to replace the parmesan cheese. |
You can’t go wrong with ravioli and sausages in a tangy pesto sauce. Whether you are using cheese or meat-filled ravioli, it is still going to be great!
The sauce is made with sun-dried tomatoes, basil, garlic, and olive oil which adds a tangy, slightly sweet depth of flavor.
Finished with a sprinkle of fresh basil and grated Parmesan, you can serve it with a side of garlic bread or a fresh salad for a completely delicious meal.
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Equipment
Ingredients
- 2 packages of ravioli (32 oz)
- 2-3 sausages, chopped
- 1 tablespoon of parmesan cheese
- pinch of salt and pepper
- 1-2 sprigs of parsley for decoration (optional)
Sun-dried pesto sauce
- 2 cloves of crushed garlic
- 1 big bouquet of basil leaves torn into pieces (1 cup)
- 1 cup of sun-dried tomatoes
- 9 cl of olive oil (1/3 cup)
- 1/2 teaspoon of red pepper flakes (optional)
- 1 soupspoon of crushed pine nuts (optional)
Instructions
- Bring a large pot of water to a boil and cook ravioli according to package instructions.
- Drain the ravioli and put aside for the moment.
- Wash the basil and peel the garlic.
- Remove the sun-dried tomatoes from the oil that they were packed in.
- Crush the sun-dried tomatoes, basil and garlic in a mortar with a pestle until it turns into a purée. (Alternatively, put it into a blender.) `
- In a bowl, mix the crushed sun-dried tomatoes, basil, garlic, and olive oil until you make a smooth sauce.
- Add in the salt, pepper, and (optional) pine nuts and red pepper flakes, as you mix and whisk.
- In a skillet, at medium temperature, lightly cook the chopped sausages.
- Combine the gnocchi with the sun-dried tomato pesto sauce into the skillet with the sausages for 5 minutes.
- Plate the gnocci and sprinkle with some parmesan cheese and a couple of sprigs of parsley.
- Serve while warm.
Notes
Nutrition
Please note: We are not certified nutritionists and these estimates written and produced for entertainment purposes only.
What to serve with it?
This ravioli in sausage and pesto sauce can be served by itself. But why not consider a spinach caesar salad or these goat cheese samosas.
How to store it?
If you wish keep this sausage and pesto ravioli in the fridge, it is best to keep the ravioli and the sauce separately. Cooked ravioli is best when it is dry, as it looses its texture and becomes mushy in the liquid is added.
Cook each separately and let them cool, and then store the ravioli and the sausage and pesto sauce separately in airtight glass jars.
You can however prepare a large batch of the pesto sauce to freeze. Place the sauce in small single-use containers in the freezer, as it will spoil if you try to unfreeze and refreeze it.
