Name: Mushroom Ravioli and Sausage Casserole
Cook time: P0Y0M0DT0H40M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 4 servings
Ingredients: Kosher salt; 3 tablespoons unsalted butter; 1 onion, finely chopped; 10 ounces white mushrooms, thinly sliced; Freshly ground pepper; 6 ounces mild Italian sausage, casings removed; 3 cloves garlic (2 thinly sliced, 1 grated); 2 teaspoons fresh marjoram, chopped; 1 28-ounce can crushed tomatoes; 2 10-ounce packages refrigerated mushroom ravioli; 1 cup shredded mozzarella cheese; 1/4 cup breadcrumbs; 1 tablespoon chopped fresh parsley

Directions

Preheat the broiler. Bring a large pot of salted water to a boil. Melt 2 tablespoons butter in a large skillet over medium-high heat. Add the onion, mushrooms, 1/4 teaspoon salt and a few grinds of pepper. Cook until the vegetables are beginning to brown, 5 to 8 minutes. Add the sausage and cook, breaking up the meat, until no longer pink, about 4 minutes. Add the sliced garlic and marjoram and cook until softened, 1 more minute. Add the tomatoes and 1/4 cup water, bring to a simmer and cook until the vegetables are tender and the sauce has thickened slightly, about 6 minutes.
Meanwhile, cook the ravioli in the boiling water as the label directs. Reserve 1/4 cup cooking water, then drain. Add the ravioli and the reserved cooking water to the sauce; stir to coat. Transfer half of the ravioli and sauce to a 9-by-13-inch broiler-proof baking dish. Sprinkle with 1/2 cup mozzarella. Top with the remaining ravioli, sauce and mozzarella.
Meanwhile, microwave the remaining 1 tablespoon butter in a small microwave-safe bowl until melted. Stir in the grated garlic and breadcrumbs; season with salt and pepper. Sprinkle over the baked ravioli and broil until browned on top, about 2 minutes. Top with the parsley.

Photograph by Ralph Smith

Mushroom Ravioli and Sausage Casserole

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