“Cook's Illustrated”
1hr 15mins

Ingredients Nutrition


  1. Adjust oven rack to the middle position; preheat oven to 400°.
  2. Bring 6 quarts of water to a boil in a Dutch oven over high heat.
  3. Stir in 1 tablespoon salt and the ravioli; cook, stirring occasionally, until completely tender, about 10 minutes.
  4. Drain pasta; return it to the pot, and toss with 1 tablespoon of the oil; set aside.
  5. Meanwhile, heat the remaining tablespoon oil in a large skillet over med-high heat until shimmering.
  6. Add in onion and 1/2 teaspoon salt; cook, stirring occasionally, until softened, about 5 minutes.
  7. 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.
  8. Add the garlic, red pepper flakes, and oregano; cook until fragrant, about 30 seconds.
  9. Add the tomato puree and diced tomatoes; bring to a simmer and cook, stirring occasionally, until the flavors are blended, about 10 minutes.
  10. Add the cooked ravioli to the sauce and stir to combine.
  11. Pour the mixture into a 13 x 9 inch baking dish and gently press into an even layer.
  12. Sprinkle the mozzarella and Parmesan evenly over the top.
  13. Bake until the sauce is bubbling and browned, about 15 minutes.

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