Heirloom Red Spinach & Sausage Ravioli

Recipe Credit:

Chef Annie Hobbs, A Taste of Elegance Catering & Events, Pacific Grove, CA.

  • 1 pound heirloom red spinach

  • 1 pound Italian sausage

optional pink sauce ingredients:

  • 1 clove minced garlic

  • reserved liquid from spinach

  • 2 tablespoons olive oil, divided

  • 1 tablespoon olive oil

  • 1 cup ricotta

  • 1 tablespoon finely chopped shallots

  • salt and pepper to taste

  • squeeze of lemon juice

  • 1 egg

  • salt and pepper to taste

  • 2 tablespoons water

  • sheet pasta or 1 package wonton wrappers


Rough chop heirloom red spinach and sauté with minced garlic and 1 tablespoon olive oil. Sauté till wilted and set aside to cool. Once spinach has cooled, squeeze out as much of the red liquid as you can and set aside for optional pink sauce use.

Brown Italian sausage with 1 tablespoon olive oil and set aside to cool.

Combine the cooled spinach with the cooled sausage and add 1 cup of ricotta cheese and mix.

Beat egg with water for an egg wash

Place 1 tablespoon of filling on the pasta and space out the filling with enough room for the edges of the ravioli (we used a 1 ¾ inch cutter). Brush the egg wash around the perimeter of the filling. Place the top layer of the pasta on; seal the edges nice and tight, then cut.

Cooking Directions:

Boil a large pot of water, add salt and gently drop ravioli into the water for 5 minutes. They will float to the top when ready.

*optional pink sauce

combine the reserved spinach liquid and whisk in olive oil, shallots and squeeze of lemon juice. Add salt and pepper to taste. Spoon over raviolis and serve.

This should yield 36 ravioli depending on the size of the cutter



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