Italian Sausage Vegetable Ragout with Sausage Ravioli

directions

• Crumble the Italian sausage into a large skillet over medium-low heat. If the sausage is not rendering enough fat to coat the bottom of the pan as it begins to cook, add olive oil one tablespoon at a time until the sausage is frying gently while breaking up any large chunks, about 5 minutes.
• Add onion, carrot, celery and parsley and cook over low heat, stirring often, until the vegetables are beginning to caramelize, and the sausage is browned.
• Add tomatoes and their juice, breaking up the tomatoes with your hands or with the side of a spoon. Bring to a simmer, then add thyme and rosemary and let simmer, uncovered, until thickened and pan is almost dry, about 20 minutes.
• Mix tomato paste with 1 cup hot water. Add to pan, reduce heat to very low, and continue cooking until the ragout is velvety and dark red. Season with salt and pepper to taste.
• Meanwhile, bring 6 cups of salted water in a large pot to a boil. Cook the Perfect Pasta Sausage Ravioli for 5-6 minutes per package directions. Drain and add the cooked ravioli to Italian sausage ragout. Top with parmesan and extra herbs to serve.