Fall Ravioli Boscaiola

Instructions

1. Prepare a full batch of Creamy Sausage & Mushroom Boscaiola Sauce, choosing seared-then-sliced links, rustic ground sausage, or Italian Sausage Meatballs. Keep the finished sauce warm over very low heat while you cook the ravioli.

2. Bring about 4 quarts of water to a boil and season with 1 tbsp kosher salt. Keep a steady boil that will not toss the filled pasta around.

3. Cook each ravioli variety according to its package. If you are serving several fillings, cook them one variety at a time in the same pot, lifting each finished batch out with a spider or slotted spoon. Fresh refrigerated ravioli often cook in about 4 to 5 minutes. For the Good & Gather ravioli in Herbie's version, Honey Pumpkin Goat Cheese and Butternut Squash cook in about 5 minutes, and the Five Cheese pumpkin and maple-leaf ravioli cook in about 4 minutes.

   

4. Before the last batch comes out, reserve at least 1 cup of hot ravioli water. Stir 1/4 cup into the warm boscaiola, then add more 2 tablespoons at a time until the sauce is silky and still clings to the sausage and mushrooms.

5. While the ravioli cooks, melt 1 tbsp butter in a small skillet over medium heat. Add the sage leaves in a single layer and fry about 30 to 60 seconds, until fragrant and crisp. Transfer to a paper towel. Leave the leaves whole or crumble them for serving.

6. Lift the cooked ravioli onto individual plates. Spoon the hot boscaiola over each serving, with plenty of sausage, browned mushrooms, cream sauce, and whole Kalamata olives.

   

7. Top with Parmesan and freshly ground black pepper. Add fresh parsley if you want it. For pumpkin, butternut squash, or goat cheese ravioli, finish with the crispy sage. Serve immediately.