1. **Cook the Ravioli:**
– Bring a large pot of salted water to a boil.
– Add the ravioli and cook according to package instructions until they float to the top and are cooked through.
– Drain and set aside.
2. **Prepare the Sauce:**
– In a large skillet or sauté pan, heat the olive oil over medium heat.
– Add the chopped onion and cook until softened, about 3-4 minutes.
– Add the minced garlic and cook for another minute until fragrant.
– Add the Italian sausage, breaking it up with a spoon as it cooks. Cook until browned and fully cooked through, about 5-7 minutes.
– Add the sliced mushrooms to the pan and cook until they are soft and have released their moisture, about 5 minutes.
– If using, pour in the white wine and let it simmer until reduced by half, about 2-3 minutes.
– Pour in the beef or vegetable broth, and bring the mixture to a simmer.
– Stir in the heavy cream and let the sauce cook for a few minutes until it thickens slightly. Season with salt and pepper to taste.
3. **Combine and Serve:**
– Add the cooked ravioli to the sauce and gently toss to coat the ravioli evenly.
– Allow the ravioli to cook in the sauce for a couple of minutes to absorb the flavors.
– Garnish with chopped fresh parsley and grated Parmesan cheese.
– Serve hot and enjoy!
This dish pairs well with a fresh green salad and crusty bread. Enjoy your delicious homemade ravioli with a rich mushroom and sausage sauce!
