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


Whisk the sausage and wine together in a medium basin, ensuring that every drop of the wine is incorporated. Attend to for ten minutes.

Meanwhile, modify the timer to 30 minutes and select the Sear/Sauté button; allow the food to heat for 2 minutes. In a simmering saucepan.

 While covered with the lid, cook for 8 to 10 minutes, stirring intermittently, or until tender.

Stir in the garlic and simmer for one minute, uncovered. Cook the sausage, breaking it up with a utensil into small segments, uncovered, for approximately 7 minutes, or until no longer pink.

 Select Cancel. Tomatoes should be thoroughly chopped using a handheld or standard blender. 

Adjust the timer to 15 minutes and the temperature to 175°F (79°C) while covering with the lid and pressing the Stew button. 

Stirring intermittently, simmer for ten minutes. Select Cancel. Preheat the ravioli per the instructions on the container while you wait.