Ravioli bake with sausage, tomato and mozzarella

Name: Ravioli bake with sausage, tomato and mozzarella recipe
Yield: 4
Ingredients: 40.00 ml extra virgin olive oil; 1 onion, finely chopped; 1 garlic clove, crushed; 500g Italian pork sausage, casings removed, cut into 1cm pieces; 1 bunch of marjoram, leaves picked and finely chopped, plus extra to serve; 500ml sugo; 400g store-bought fresh fire-roasted tomato, mozzarella and basil ravioli (from gourmet grocers); 250g firm mozzarella, thinly sliced

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P85 Ravioli bake with sausage, tomato and mozzarella

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by Helena Moursellas

Aug 04, 2022

Helena Moursellas turns store-bought ravioli into an easy weeknight pasta bake.

2 tbs extra virgin olive oil
1 onion, finely chopped
1 garlic clove, crushed
500g Italian pork sausage, casings removed, cut into 1cm pieces
1 bunch of marjoram, leaves picked and finely chopped, plus extra to serve
2 cups (500ml) tomato sugo (seasoned tomato passata)
400g store-bought fresh fire-roasted tomato, mozzarella and basil ravioli (from gourmet grocers)
250g firm mozzarella, thinly sliced

Method

1.

Heat oil in a deep non-stick frypan over medium heat. Add onion and cook for 6-8 minutes until softened. Add garlic, sausage and half the marjoram and cook for a further 8-10 minutes until browned.
2.

Add sugo and 1/4 cup (60ml) water and cook for 5 minutes or until sausage mixture is warmed through and well- coated in the sauce.
3.

Preheat oven to 200°C.
4.

Cook ravioli in a large saucepan of salted boiling water for 1-2 minutes until softened slightly (it will continue to cook in the oven).
5.

Spoon sausage sauce into a large ovenproof baking dish. Arrange ravioli so they are standing up in the sauce, placing a mozzarella slice between the pasta pieces. Bake for 10-15 minutes until the cheese is melted. Serve.