Sausage and Ricotta Ravioli with Pesto Sauce

Prepare the Sausage and Ricotta Filling: In a food processor, combine the quartered onion and 3 cloves of garlic. Process while drizzling in 1/4 cup of olive oil until smooth. Set aside. (5 minutes)

Cook the Sausage: Heat a large skillet over medium-high heat. Add the sausage (casings removed) and cook, stirring until crumbly and browned (about 10 minutes). Drain any excess grease. (10 minutes)

Combine and Process Filling: Stir the onion mixture into the cooked sausage. Reduce heat to medium and cook, stirring occasionally, for 5 minutes. Remove from heat and transfer the mixture to the food processor along with the ricotta cheese. Process until smooth, adding more olive oil as needed for desired consistency. (10 minutes)

Season the Filling: Stir in paprika and cayenne pepper, then season with salt and pepper to taste. (2 minutes)

Assemble the Ravioli: Spoon about 1 tablespoon of the sausage mixture onto the center of a wonton wrapper. Brush the edges of the wrapper with beaten egg, then fold into a triangle, sealing the edges tightly. Place the ravioli on a baking sheet sprayed with cooking spray. Repeat until all wrappers are filled. Cover and refrigerate until ready to cook. (30-45 minutes)

Prepare the Pesto: In a clean food processor, combine the basil and pine nuts. Pulse 4-5 times, then add the 2 garlic cloves. Pulse 2-3 more times. Process until smooth, slowly adding the 5 tablespoons of olive oil. (10 minutes)

Finish the Pesto: Stir in the balsamic vinegar, and season to taste with salt and pepper. (2 minutes)

Cook the Ravioli: Fill a large pot with lightly salted water and bring to a rolling boil. Stir in the ravioli and cook uncovered, stirring occasionally, until they float to the top and the filling is hot (3-4 minutes). (5 minutes)

Serve: Drain the ravioli well in a colander. Place in a large bowl and toss with 4-5 tablespoons of pesto. Serve immediately.