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  • 1 Package Perfect Pasta Sausage Ravioli
  • 1 lb. Bulk Italian Sausage
  • ¼ cup Extra Virgin Olive Oil
  • 1 ea. Onion (small), minced
  • 1 ea. Celery Stalk, minced
  • ¼ cup Parsley, chopped
  • 1 28 oz. can Whole tomatoes with juice
  • 1 tsp. Fresh thyme, chopped
  • 1 tsp. Fresh rosemary, chopped
  • 3 Tbsp. Tomato paste
  • Salt and Pepper to Taste
  • Grated Parmesan Cheese to Taste


  • 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.

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