Sunday, October 9, 2011

10-9…Ravioli in “Sunday gravy”

I decided to use the homemade ravioli in the freezer so I I’ll have a reason to make another batch soon. I enjoy making the pasta and the challenge of coming up with a creative filling. Since it’s Sunday we’ll have them in sausage based gravy.


Loose Italian sausage
Olive Oil
Garlic and onion
Fresh Basil and Oregano coarsely chopped
Red pepper flakes
Anchovy paste
Red wine
San Marzano tomatoes


Brown the sausage, remove, and deglaze the pan with red wine, saving the scraps and juice with the sausage. In olive oil cook the garlic and onions with the anchovy paste and red pepper flakes. Then add the tomatoes and herbs and simmer for 5-10 minutes before adding the sausage. Continue to simmer for a minimum of 30 minutes, adding some red wine about half way through. For a thicker sauce let it simmer longer.


One word….. WOW!

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