| | Directions |
- In large sauce pan heat olive oil over medium heat. Add 1 clove of the minced garlic and onions.
- When onions become translucent add tomatoes, salt, and pepper. Simmer on med/low heat while preparing ravioli.
- Bring 2-3 quarts water to boil while fixing the filling.
- Combine all other ingredients in a Cusinart or electric blender until well mixed.
- Spoon 1 tbsp of filling into each ravioli pocket. Seal edges with a touch of water.
- Boil ravioli for approx 5-7 minutes. Place ravioli into sauce and continue to simmer for about 5 minutes.
- Serves about 4-6 hungry people!
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Servings: 6
|  | | Ingredients | | - | | 1 package Premio Sweet Basil Sausage |
| - | | 3 fresh garlic cloves, minced |
| - | | 1 large egg, room temperature |
| - | | 1/4 cup parmesan cheese , grated |
| - | | 1 can crushed tomatoes |
| - | | 1 medium onion, chopped |
| - | | 1 teaspoon sugar |
| - | | 1 1/2 teaspoons salt |
| - | | 1 1/2 teaspoons pepper |
| - | | 2 tablespoons extra virgin olive oil |
| - | | 2 packs ravioli pasta dough |
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