It looks like you’re asking for a recipe for Chinese steamed buns (like baozi) filled with ricotta and sausage. This is an interesting and probably non-traditional combination!
While classic Chinese steamed buns often have savory fillings like pork, vegetables, or sweet bean paste, there’s no reason you can’t get creative. Here’s a recipe that combines steamed bun cooking techniques with your desired filling:

Steamed Bun Dough (Baozi)

Ingredients:

2 cups of wheat flour
1 teaspoon instant dry yeast
1 tablespoon sugar
½ teaspoon baking powder
¾ cup warm milk or water
1 tablespoon vegetable oil, plus a little more for brushing
Instructions:

Mix the dry ingredients: In a large bowl, mix together the flour, baking powder, sugar, and yeast.
Add the wet ingredients: Gradually add the warm milk or water and oil to the dry ingredients. Mix until a shaggy dough forms.
Knead the dough: Place the dough on a lightly floured surface and knead for 8 to 10 minutes until smooth and elastic.
First fermentation: Place dough in a lightly oiled bowl, turning to coat.

Cover the bowl with plastic wrap and let rise in a warm place for about 1 to 1.5 hours, or until doubled in size.
Ricotta and Sausage Filling

Ingredients:
1 tablespoon olive oil
½ onion, finely chopped (optional)
4-6 ounces Italian sausage, casing removed
1 cup ricotta cheese
½ cup grated parmesan cheese
1 egg lightly beaten
Salt and freshly ground black pepper to taste
Optional: Chopped fresh herbs, such as parsley or basil
Instructions:

Cook the sausage: Heat the olive oil in a skillet over medium heat.

Add the chopped onion (if using) and cook until soft, about 3 to 5 minutes. Add the sausage meat and cook, breaking it up with a spoon, until browned and completely cooked. Drain excess fat.
Mix the filling ingredients: In a bowl, mix the cooked sausage, ricotta, parmesan cheese and beaten egg. Season with salt and pepper to taste. Add fresh herbs if desired.
Assemble and bake the steamed buns

Prepare the dough: After the dough has doubled in size, knead it gently and turn it out onto a lightly floured surface. Knead for a few minutes to release air.
Divide the dough: Divide the dough into 10-12 equal sized balls.
Shape the buns: Take a ball of dough and roll it into a circle about 3 to 4 inches in diameter, leaving the center a little thicker than the edges.
Fill the rolls: Place a spoonful of the ricotta and sausage filling in the center of the dough circle.

Seal the buns: lift the edges of the dough and pinch them together to seal the filling, creating the shape of a bun.

You can twist the top slightly for a decorative touch.
Second fermentation: Place the filled buns on small squares of parchment paper. Place them in a steaming basket, leaving some space between them. Cover the steamer and let the buns rise for another 20 to 30 minutes in a warm place.

Steam the buns: Boil water in a pot under the steamer.

Place the steamer basket over the boiling water (making sure the water does not touch the buns). Cover the steamer and steam for 15 to 20 minutes or until the buns are fluffy and cooked through.
Serving: Carefully remove the steamed buns from the pan and serve warm.
Enjoy your creative steamed buns with ricotta and sausage! This fusion of Italian flavors in a classic Chinese bread can be a unique delight.