Ragoût is never boiled, but simmered on low heat. Rather than using water, it is generally cooked with wine and has a thicker consistency that traditional Ragu sauce.
1 ea small onion (chopped)
½ cup olive oil
1 sprig fresh rosemary (chopped)
1 can San Marzano tomatoes
1 cup ricotta
1 cup white wine
TT salt and pepper
4 ea mild Italian sausages
Crumble sausage into small pieces. Sauté the onion and crumbled sausage with olive oil. Deglaze with wine and add the tomatoes, herbs and spices. Simmer until all water has evaporated. Finish hot ravioli in sauce and serve with small crumbles of fresh ricotta.
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