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Ravioli with sausage ragout

  • Author: Mortadella Head
  • Total Time: 1 hour 5 minutes
  • Yield: 4 1x


Units Scale

32 oz ravioli

4 sausages

1 onion

1 carrot

2 celery sticks

1 jar of tomato sauce

32 oz tomato sauce

1/2 cup red wine

1/2 cup milk

fine & coarse salt to taste

ground black pepper to taste

basil leaves to taste

extra-virgin olive oil


  1. Dice the vegetables as finely as possible.
  2. Remove the skin from the sausages and coarsely chop them into small pieces.
  3. Oil a large saucepan and sauté the celery and carrot for a couple of minutes on low heat.
  4. Add the sausages, and after about half a minute add the onions as well.
  5. When the sausages begin to brown, add the red wine to deglaze. This will balance their flavor and give your sauce a better texture. Let the wine evaporate completely while stirring well.
  6. When it is the wine has evaporated, turn the stove on low heat, add the tomato sauce along with a ladle of water, give it a stir, and cover the saucepan with a lid.
  7. After about 40 to 45 minutes, fill a pot with water and bring it to a boil. Meanwhile, give the sauce a stir and add the salt and spices/herbs.
  8. When the water boils, salt it and add the dumplings.
  9. Add the milk to the sauce and stir again. This will help counterbalance the acidity of the tomato and make it more full-bodied.
  10. After about 5 minutes, the ravioli should float on the surface of the water. This means they are ready.
  11. Drain the ravioli, toss with the sauce, and enjoy along with a full-bodied red wine or golden lager beer.
  • Prep Time: 5
  • Cook Time: 60
  • Category: Main Dishes
  • Cuisine: Italian

Keywords: ravioli, comfort dinner