Homemade Cheese Ravioli with Meat Sauce
This was absolutely perfect in every single way. It’s rich with flavor, slightly spicy, and a great dinner for a winter weeknight.
I will post a detailed ravioli recipe in another post – the focus of this recipe is the meat sauce.
1 small yellow onion, diced
5 large cloves garlic, minced
1 lb Italian chicken sausage (hot or sweet)
1 full jar tomato passata
2 cups spinach, roughly chopped
1 tsp granulated garlic
1 tsp granulated onion
1 tsp dried basil
1 tsp dried oregano
½ - 1 tbsp granulated sugar
Pinch red pepper flakes
Extra virgin olive oil
Kosher salt and pepper, to taste
1 lb cooked cheese ravioli
Heat a large dutch oven or pot over medium heat.
Once the pot has come to temperature, drizzle a few tbsp of olive oil into the bottom and add in the onions and garlic.
Sweat the onions and garlic until the onions become translucent. Season with salt and pepper.
Once the onions are translucent, raise the temperature to medium high and add in the chicken sausage.
Break apart the sausage using a wooden spoon, season with granulated onion and garlic and cook until browned.
As the chicken begins to brown, add in the entire jar of tomato passata [making sure to add water to the jar to add the excess], dried basil, oregano, red pepper flakes, sugar and stir. Adjust the seasoning if necessary.
Reduce the heat to a gentle simmer and cook for 20 minutes, allowing the sauce to thicken.
During the final minutes of simmering, cook the ravioli, drain and reserve a small amount of pasta water.
Raise the heat to medium once again, and add in the spinach and stir.
Add in the ravioli and toss into the sauce.
Garnish with fresh parsley or basil and serve.