Sausage Ravioli Filling

Boiled or breaded, this restaurant-worthy meat ravioli filling will be a hit at your dinner table. Our top-rated sausage ravioli filling recipe features creamy ricotta, spinach, and a hint of nutmeg. Toss your homemade ravioli in butter or marinara for pasta night.

Sausage Ravioli Filling
Photo: Scott Little
Start To Finish Time:
20 mins
1 cup filling (enough for 6 servings)


  • 4 ounce bulk Italian sausage

  • ¾ cup packed fresh spinach leaves

  • 1 egg yolk, lightly beaten

  • cup ricotta cheese

  • 1 teaspoon snipped fresh sage or 1/4 teaspoon dried sage, crushed

  • teaspoon grated whole nutmeg

Homemade Ravioli

  • 3 ½ cup flour

  • 3 eggs

  • 3 tablespoon salad oil

  • ½ cup water

  • ½ teaspoon salt

Meat Filling:

  • ½ pound beef, cubed

  • ½ pound veal, cubed

  • ½ cup chopped nuts

  • ½ cup chopped celery

  • ½ cup chopped carrots

  • Salt and pepper

  • 1 ½ cup cooked, chopped spinach

  • 4 eggs

  • 1 cup grated Parmesan cheese


  • 4 eggs, beaten

  • 2 cup milk

  • 4 cup seasoned bread crumbs

  • Grated Parmesan, for garnish

  • Tomato sauce, for serving


  1. In a large skillet, cook sausage over medium-high heat until brown, using a wooden spoon to break up sausage as it cooks. Stir in spinach; cook and stir until wilted. Drain off fat. If mixture is too coarse to stuff ravioli, transfer to a food processor or blender; cover and process or blend with several on/off pulses until chopped.

  2. In a medium bowl, combine egg yolk, ricotta cheese, sage, and nutmeg. Stir in sausage mixture. Cover and chill until needed.

Homemade Ravioli

For the dough:

  1. In a large mixing bowl, add all of the ingredients, and mix until the ingredients come together to form a dough. Turn the dough out onto a floured surface, and knead until smooth and elastic, about 10 to 15 minutes. Wrap in plastic wrap and set aside.

  2. Preheat the oven to 350 degree F.

For the meat filling:

  1. Combine the beef, veal, onion, celery, carrots, salt, and pepper in a roasting pan and roast until cooked through, about 1 hour. Let cool.

  2. Add the spinach, then grind ingredients in a meat grinder with a fine grind. Add the eggs and cheese, and mix well to create a paste-like texture.

  3. Roll out the dough on a floured surface using a rolling pin. Make a large, very thin layer of dough. Spread out a thin layer of filling on half of one side of the dough, using a spatula. Fold the dough end over the filling side of the dough. Mark the filled dough with a ravioli marker (ravioli rolling pin). Cut ravioli out using a ravioli cutter. Freeze until hard.

To bread the ravioli:

  1. Make an egg wash by mixing together the eggs and milk. Add the ravioli to the wash, then dip in the seasoned bread crumbs. Refreeze until ready to fry.

  2. Preheat a deep fryer to 350 degree F.

  3. Fry the ravioli until golden brown. Serve hot on a plate sprinkled with freshly grated Parmesan on top and tomato sauce on the side.

Nutrition Facts (per serving)

249 Calories
11g Fat
25g Carbs
11g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 249
% Daily Value *
Total Fat 11g 14%
Saturated Fat 4g 20%
Cholesterol 162mg 54%
Sodium 287mg 12%
Total Carbohydrate 25g 9%
Protein 11g
Vitamin C 1.8mg 9%

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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