Multicooker – Ravioli with Italian Sausage Ragù
Servings Prep Time
4servings 20minutes
Cook Time
Servings Prep Time
4servings 20minutes
Cook Time
  • 1pound italian sausagecasings removed
  • 1/2cup dry white wine
  • 2tablespoons extra-virgin olive oil
  • 1large onionfinely chopped
  • 1/2teaspoon kosher salt
  • 1/2teaspoon black pepperfreshly ground
  • 4cloves garlicfinely chopped
  • 2cans diced tomatoes 28 ounces each, drained
  • 1sprig fresh rosemary
  • 1/2cup fresh flat-leaf parsleychopped
  • 1pound cheese ravioli
  • Parmesan cheesegrated, for serving , optional
  1. In a medium bowl, combine the sausage and wine, making sure that all the wine is incorporated. Let sit for 10 minutes.
  2. In the meantime, press Sear/Sauté on the Multicooker, adjust the timer to 30 minutes, and let heat for 2 minutes.
  3. 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.
  4. 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.
  5. Using a handheld or regular blender, finely chop the tomatoes. Add them to the pot along with the rosemary sprig and stir to combine.
  6. 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.
  7. In the meantime, cook the ravioli according to the package directions.
  8. Remove and discard the rosemary sprig from the pot. Stir in the parsley.
  9. Serve the ragù over the ravioli and sprinkle with Parmesan (if using).