Sausage and Ricotta Ravioli
Sausage and Ricotta Ravioli
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Sausage and Ricotta Ravioli

30 MIN
20 MIN
4 main courses OR 8 appetizers



  1. In a non-stick skillet over medium-high heat, brown the sausage meat in the oil while breaking it slightly. Add the spinach and stir well. Transfer to a bowl and let cool. Add the eggs and cheese to the meat mixture and mix thoroughly. Refrigerate while preparing the dough.
  2. On a floured work surface, divide the dough into four pieces and shape into rectangles to make it easier to work through the pasta machine. Roll a rectangle of dough at a time, dusting it with flour if it becomes sticky, down to number 5 thickness. Place the rolled out dough rectangles onto the floured surface. With a 7.5 cm (3-inch) round cookie cutter, cut 48 discs.
  3. With a spoon, drop about 15 ml (1 tbsp) of the filling in the centre of 24 discs. With a pastry brush, moisten the edges with a little water. Cover with a second disc of dough and press around the filling to seal the ravioli. Place on a lightly floured baking sheet. Cover with a clean cloth and refrigerate until ready to cook.
  4. In a large pot of salted boiling water, cook a few ravioli at a time, 6 to 8 minutes or until al dente. Drain. Serve with Tomato Sauce or in Sage Butter, or both.


After preparing the ravioli, you have a little sausage stuffing leftover? Why not add it to tomato sauce and serve over pasta.

If you have a 15 ml (1 tbsp) ice cream scoop, use it to place the stuffing in the centre of the dough. This little trick will save you time and make the job much less messy.

Good with...


  1. You were very specific in the amount or weight in each of the ingredients in this recipe except for the sausage. They do come in different weights. Could you please provide the weight of the sausage?

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Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.