Ravioli With Italian Sausage Ragù

By: Instant Culinary Team

Ravioli With Italian Sausage Ragù
cuisine icon Keywords
(28 ounces or 794 g each), (30 ml) extra-virgin olive oil, 4 servings, casings removed, cheese ravioli, chopped, cook 30 min, diced, drained, dry white wine, finely chopped, for serving optional, fresh flat-leaf parsley, fresh rosemary, freshly ground black pepper, garlic, Instant Culinary Team, instant pot pro tested, instant pot tested, italian sausage, kosher salt, large onion, meat, parmesan cheese, prep 20 min

prep icon Prep Time
20 min
cook icon Cook Time
30 min

serving icon Servings
4 Servings
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
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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