Winter Squash Pot Roast
Ravioli With Italian Sausage Ragù
| By : |
| Prep Time | 20 Minutes |
| Cook Time | 30 Minutes |
| Servings |
4 Servings
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Ingredients
- 1 pound (454 g) italian sausage casings removed
- ½ cup (120 ml) dry white wine
- 2 tbsp (30 ml) extra-virgin olive oil
- 1 large onion finely chopped
- ½ tsp kosher salt
- ½ tsp freshly ground black pepper
- 4 cloves garlic finely chopped
- 2 cans (28 ounces or 794 g each) diced
- tomatoes drained
- 1 sprig fresh rosemary
- ½ cup (30 g) fresh flat-leaf parsley chopped
- 1 pound (454 g) cheese ravioli
- grated parmesan cheese for serving, optional
Ingredients
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Instructions
- In a medium bowl, combine the sausage and wine, making sure that all the wine is incorporated. Let sit for 10 minutes.
- In the meantime, press Sear/Sauté and adjust the timer to 30 minutes, and let heat for 2 minutes. Add the olive oil, onion, salt, and black pepper to the cooking pot. Cover with the lid and cook, stirring occasionally, until tender, 8 to 10 minutes.
- 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.
- Using a handheld or regular blender, finely chop the tomatoes. Add them to the cooking pot along with the rosemary sprig and stir to combine.
- Cover with the lid, press Stew, and adjust the temperature to 175°F (79°C) and the timer to 15 minutes. Simmer, stirring occasionally, for 10 minutes. Press Cancel.
- In the meantime, cook the ravioli according to the package directions.
- Remove and discard the rosemary sprig from the cooking pot. Stir in the parsley.
- Serve the ragù over the ravioli and sprinkle with Parmesan (if using).
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