Ravioli With Italian Sausage Ragù


  • 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
  • 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).
Previous Next