Updated May 9, 2016Chatelaine
medium onion, diced
garlic cloves, minced
Italian sausage, removed from casing
dried oregano leaves
fresh ravioli pasta, preferably spinach and cheese
- Preheat oven to 350F. Heat a large pot over medium. Add oil, then onion and garlic. Cook until onion is soft, about 3 min. Add sausage meat. Mash with a fork, stirring often to keep meat crumbly. Cook until no longer pink, about 5 min. Add tomatoes and oregano. Season with fresh pepper. Stir in cream and milk until combined. Set aside 1 cup of sauce. Add mushrooms and ravioli to pot. Stir to coat.
- Pour into a 9 x 13-in. baking dish. Press down to even out ravioli. Pour reserved sauce overtop, then sprinkle with mozzarella.
- Bake in centre of oven, uncovered, until ravioli are cooked through and cheese is melted, about 20 min.