Cheese Ravioli with Sweet Italian Sausage and Bracco Chianti Classico

Sophia! Sophia! That could not be good. All women named Sophia are sexpots and gorgeous. It’s a well-known fact. And Derek is having ravioli with her at an Italian restaurant! Hmmm. Well, the only consolation Nikki can have in this moment is that she knows she makes the best ravioli around. So, when Derek takes a bite of that ravioli he’s eating there with Sophia, he won’t be able to help remembering Nikki’s divine cheese ravioli with sweet Italian sausage.

Got to have a good bottle of Chianti when eating ravioli, right? Yeah, well, Derek better not be with that Sophia! When he gets back to Napa, Nikki will have to make him her ravioli and pair it with her favorite Chianti by Bracco Wines owned by Lorraine Bracco of The Sopranos. The Chianti Classico is an elegant red wine with flavors of black cherry and plum. It’s aged in new Slovenian oak barrels for a year. It’s a fantastic wine for pasta and meat dishes.


12 oz fresh sweet Italian sausage links

1 cup beef broth

1 cup chopped onion

3 cloves garlic, minced

2 tsp olive oil

28-oz can whole Italian-style tomatoes

¼ cup tomato paste

¼ cup dry red wine

2 tbsp snipped fresh basil

1 tsp dried oregano, crushed

¼ tsp crushed red pepper

12 oz dried or 16 oz fresh cheese-filled ravioli


In a large skillet combine sausage links and broth. Bring to boiling; reduce heat. Cover and simmer for 15 minutes. Drain off broth. Cook sausage links, uncovered, for 2-4 minutes more, or until brown, turning frequently. Remove from skillet; cool. Slice into ½-inch pieces. Wipe skillet clean with paper towels.

In the same skillet, cook onion and garlic in hot oil till tender but not brown. Stir in tomatoes, tomato paste, wine, basil, oregano, and crushed red pepper. Add sausage to skillet. Bring to boiling; reduce heat. Cover and simmer for 20 minutes, or to desired consistency.

Meanwhile, in a large saucepan or pasta pot bring 3 quarts water to boiling. Add pasta. Reduce heat slightly. Boil, uncovered, 15 minutes for dried pasta or 8-10 minutes for fresh, or till al dente, stirring occasionally. (Or cook according to package directions.) Immediately drain. Return pasta to warm saucepan. Pour sausage mixture over hot cooked pasta. Serve immediately.

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