Ravioli with Sausage and Ricotta
There’s something magical about making pasta from scratch — the feel of the dough under your hands, the rhythm of rolling, and the joy of sealing each little pillow of filling. This version, with sausage, ricotta, and spinach, has the heart of Italian tradition but feels perfectly Canadian when made with artisan ricotta and market-fresh greens. In Toronto’s Little Italy or Montreal’s Jean-Talon Market, dishes like this became part of Canada’s food story, bridging family kitchens and community tables with a sense of both heritage and home.
Prep Time: 45 minutes
Total Time: 1 hour 15 minutes
Serves: 4–6
Ingredients
For the Pasta Dough
3 eggs
1 tbsp olive oil
2 tbsp water
2 ¼ cups all-purpose flour
For the Filling
2 sweet or spicy Italian sausages, casing removed
2 tbsp olive oil
4 cups fresh spinach, chopped
2 eggs, lightly beaten
½ cup ricotta cheese, drained (use Canadian artisan ricotta if possible)
¼ cup Parmigiano Reggiano, grated
Salt & black pepper, to taste
For the Sauces
Butter-Sage Sauce: 4 tbsp butter, 6–8 fresh sage leaves, salt & pepper
Tomato Sauce: (use your classic recipe for a heartier finish)
Method
Make the dough: On a clean surface, mound the flour and make a well in the centre. Add eggs, olive oil, and water. Gradually bring flour into the centre until dough forms. Knead 8–10 minutes until smooth. Wrap and rest for 30 minutes.
Prepare the filling: Heat olive oil in a skillet. Cook sausage until browned, breaking it up. Add spinach and sauté until wilted. Let cool, then mix with ricotta, Parmesan, and eggs. Season well.
Roll & fill: Roll rested dough into thin sheets. Cut into squares or rounds. Place small spoonfuls of filling, fold, and seal edges tightly.
Cook the ravioli: Bring salted water to a boil. Add pasta and cook 3–4 minutes, until they float to the top.
Make the sauce & serve: For butter-sage, melt butter until golden and fry sage leaves until crisp, then toss ravioli in the sauce. For tomato, gently heat your sauce and spoon over pasta. Serve hot with extra Parmesan.
Variations
Swap spinach for seasonal Canadian kale or chard for a heartier filling.
Use bison or venison sausage for a Prairie-inspired twist.
Make it vegetarian with a filling of mushrooms, ricotta, and herbs instead of sausage.
