Multicooker - Ravioli with Italian Sausage Ragù
By :Kate Merker
Print Recipe
Votes: 1
Rating: 5
Rate this recipe!
Course Main Course
Cuisine Italian
Difficulty Medium
Browse Category Rice & Pastas
Duration 30-60 min
Cooking Technique Multicooker
Main Ingredient Italian Sausage, Ravioli, White Wine
Prep Time 20 minutes
Cook Time 30 minutes
Servings
4 servings
Ingredients
  • 1 pound italian sausage casings removed
  • 1/2 cup dry white wine
  • 2 tablespoons extra-virgin olive oil
  • 1 large onion finely chopped
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon black pepper freshly ground
  • 4 cloves garlic finely chopped
  • 2 cans diced tomatoes 28 ounces each, drained
  • 1 sprig fresh rosemary
  • 1/2 cup fresh flat-leaf parsley chopped
  • 1 pound cheese ravioli
  • Parmesan cheese grated, for serving , optional
Course Main Course
Cuisine Italian
Difficulty Medium
Browse Category Rice & Pastas
Duration 30-60 min
Cooking Technique Multicooker
Main Ingredient Italian Sausage, Ravioli, White Wine
Prep Time 20 minutes
Cook Time 30 minutes
Servings
4 servings
Ingredients
  • 1 pound italian sausage casings removed
  • 1/2 cup dry white wine
  • 2 tablespoons extra-virgin olive oil
  • 1 large onion finely chopped
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon black pepper freshly ground
  • 4 cloves garlic finely chopped
  • 2 cans diced tomatoes 28 ounces each, drained
  • 1 sprig fresh rosemary
  • 1/2 cup fresh flat-leaf parsley chopped
  • 1 pound cheese ravioli
  • Parmesan cheese grated, for serving , optional
Votes: 1
Rating: 5
Rate this recipe!
Instructions
  1. In a medium bowl, combine the sausage and wine, making sure that all the wine is incorporated. Let sit for 10 minutes.
  2. In the meantime, press Sear/Sauté on the Multicooker, adjust the timer to 30 minutes, and let heat for 2 minutes.
  3. Add the olive oil, onion, salt, and black pepper to the pot. Cover with the lid and cook, stirring occasionally, until tender, 8 to 10 minutes.
  4. Add the garlic and cook and stir, uncovered, for 1 minute. Add the sausage and cook, uncovered, breaking it up with a spoon into tiny pieces until no longer pink, about 7 minutes. Press Cancel.
  5. Using a handheld or regular blender, finely chop the tomatoes. Add them to the pot along with the rosemary sprig and stir to combine.
  6. Cover with the lid, press Stew, and adjust the temperature to 175°F and the timer to 15 minutes. Simmer, stirring occasionally, for 10 minutes. Press Cancel.
  7. In the meantime, cook the ravioli according to the package directions.
  8. Remove and discard the rosemary sprig from the pot. Stir in the parsley.
  9. Serve the ragù over the ravioli and sprinkle with Parmesan (if using).
2 replies

Leave a Reply

Want to join the discussion?
Feel free to contribute!

Leave a Reply

Your email address will not be published. Required fields are marked *