Sausage and sun-dried pesto ravioli
A delicious combination of sun-dried tomato pesto, sausages and ravioli that everyone is bound to love
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
Adjust the olive oil quantity for a thicker sauce, based on personal preference.
Nutrition
Serving: 1gCalories: 741kcalCarbohydrates: 25gProtein: 6gFat: 67gSaturated Fat: 5gPolyunsaturated Fat: 30gCholesterol: 13mgSodium: 275mgFiber: 3gSugar: 6g
Please note: We are not certified nutritionists and these estimates written and produced for entertainment purposes only.