Baked Ravioli

"Cook's Illustrated"
 
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Ready In:
1hr 15mins
Ingredients:
12
Serves:
8
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ingredients

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directions

  • Adjust oven rack to the middle position; preheat oven to 400°.
  • Bring 6 quarts of water to a boil in a Dutch oven over high heat.
  • Stir in 1 tablespoon salt and the ravioli; cook, stirring occasionally, until completely tender, about 10 minutes.
  • Drain pasta; return it to the pot, and toss with 1 tablespoon of the oil; set aside.
  • Meanwhile, heat the remaining tablespoon oil in a large skillet over med-high heat until shimmering.
  • Add in onion and 1/2 teaspoon salt; cook, stirring occasionally, until softened, about 5 minutes.
  • Add in sausage; cook, breaking the meat into small pieces with a wooden spoon, until the meat loses its raw color but has not browned, about 5 minutes.
  • Add the garlic, red pepper flakes, and oregano; cook until fragrant, about 30 seconds.
  • Add the tomato puree and diced tomatoes; bring to a simmer and cook, stirring occasionally, until the flavors are blended, about 10 minutes.
  • Add the cooked ravioli to the sauce and stir to combine.
  • Pour the mixture into a 13 x 9 inch baking dish and gently press into an even layer.
  • Sprinkle the mozzarella and Parmesan evenly over the top.
  • Bake until the sauce is bubbling and browned, about 15 minutes.

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