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Multicooker - Chocolate-Walnut Blondies
Multicooker - Ravioli with Italian Sausage Ragù
| By : |
| Prep Time | 20 minutes |
| Cook Time | 30 minutes |
| Servings |
4 servings
|
Ingredients
- 1 pound italian sausage casings removed
- 1/2 cup dry white wine
- 2 tablespoons extra-virgin olive oil
- 1 large onion finely chopped
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper freshly ground
- 4 cloves garlic finely chopped
- 2 cans diced tomatoes
28 ounces each, drained - 1 sprig fresh rosemary
- 1/2 cup fresh flat-leaf parsley chopped
- 1 pound cheese ravioli
- Parmesan cheese grated, for serving , optional
Ingredients
|
Instructions
- In a medium bowl, combine the sausage and wine, making sure that all the wine is incorporated. Let sit for 10 minutes.
- In the meantime, press Sear/Sauté on the Multicooker, adjust the timer to 30 minutes, and let heat for 2 minutes.
- Add the olive oil, onion, salt, and black pepper to the pot. Cover with the lid and cook, stirring occasionally, until tender, 8 to 10 minutes.
- Add the garlic and cook and stir, uncovered, for 1 minute. Add the sausage and cook, uncovered, breaking it up with a spoon into tiny pieces until no longer pink, about 7 minutes. Press Cancel.
- Using a handheld or regular blender, finely chop the tomatoes. Add them to the pot along with the rosemary sprig and stir to combine.
- Cover with the lid, press Stew, and adjust the temperature to
175°F and the timer to 15 minutes. Simmer, stirring occasionally, for 10 minutes. Press Cancel. - In the meantime, cook the ravioli according to the package directions.
- Remove and discard the rosemary sprig from the pot. Stir in the parsley.
- Serve the ragù over the ravioli and sprinkle with Parmesan (if using).
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Used crushed tomato instead.
Used crushed tomato instead of diced. Skipped the blender step. Came out great. Will cook it again.