Cheesey Ravioli Ragu

The only order for dinner...something with sausage.

So...we have Ravioli with Sausage Ragu.

The recipe is an Emeril Lagasse creation. But his calls for frying the ravioli...which I am totally in favor of, but have no interest in actually doing that tonight. So I have 'fresh' four cheese ravioli from the store and whipped up this Hot Sausage Ragu.

Hot Sausage Ragu:
2 tsp olive oil
1/2 lb hot sausage
1/2 cup chopped yellow onion
3/4 tsp minced garlic
1/4 tsp crushed red pepper flakes
1/4 tsp salt
1/4 tsp dried basil
1/8 tsp dried oregano
1/8 tsp ground black pepper
1 bay leaf
1 (15 oz) cann diced tomatoes with their juices
1 (8oz) tomato paste
1/4 cup dry red wine
1/4 cup heavy cream
Pinch of sugar

In a medium pt, heat the olive oil over medium heat. Add sausage and cook, stirring, until brown and the fast is rendered, about 4 minutes. Add the onions, garlic, crushed red pepper, salt, basil, oregano, black pepper and bay leaf, and cook, stirring, until soft, 4 minutes. Add the tomatoe paste, blend in. Add the wine and stir in throughly. Add the diced tomatoes and sauce. Bring all to a simmer and cook, uncovered, stirring occasionally, until thick and the flavors are blended, about 30 minutes. Add water as necessary to keep from getting to thick. Add the cream, stir and warm. Remove from heat and cover until needed.



The directions are slightly different than Emeril's recipe, but it's essentially the same. I didn't use the sugar and there seemed no need. The final result. Delicious!!!