Portabello Ravioli with "Gravy"

This is a favorite dish of mine that seems kind of daunting at first but is actually really simple with elements that can be made ahead of time and assembled quickly. I also 'cheat' on some elements like using canned stock instead of neckbones and using won ton wrappers instead of homemade pasta. My husband and I aren't fans of ravioli made with ricotta, so I've switched it up a bit. Feel free to use ricotta and any filling combination that makes you happy!

I use the 'gravy' recipe for ravioli but also for lasagna and baked pasta dishes. You can add red pepper flake when sauteing the mushrooms to add an extra zip or fresh herbs like oregano if you're in the mood. My Sicilian grandpa calls this 'gravy' and speaks fondly of the Sunday dinners of his childhood during which a hearty tomato sauce was featured. It is one of the things I enjoy making most...the house just smells wonderful while it's cooking, and it is just such a hearty sauce that is guaranteed to make anyone you serve it to feel very loved.

The Ravioli

1 package won ton wrappers (yes, I am a big cheater!)

1 small package portabello mushrooms, diced

2 cloves of garlic, minced

1 tbsp. olive oil

1/2 tbsp. butter

salt, black pepper

1/8 cup grated parmesan cheese

1/8 cup shredded mozzarella cheese

1/8 cup shredded provalone

small bowl of warm water

Saute mushrooms in olive oil and butter. Add garlic, salt and pepper. Cook one additional minute. Remove from heat and cool completely before stirring in cheese. Place 1 tsp. of filling on a won ton wrapper, then wet your finger in the water and run it along the perimeter of the wrapper. Put the top wrapper on and seal the edges, making sure to press out any air that may be in the filling. Boil a large pot of water and add about 1/8 cup salt (your water should taste like the sea!). Drop ravioli in and cook 3-4 minutes until ravioli are floating and edges are translucent. Remove with a slotted spoon into a strainer.

The "Gravy"

1 28 oz. can of crushed tomatoes

1 14 oz. can of crushed tomatoes

1 14 oz can of petite diced tomatoes

3/4 cups red wine (cabernet or merlot)

1 tbsp. tomato paste

3 tbsp. olive oil

1 lb. hot sausage (removed from casing)

4 cloves of garlic, minced

1 yellow onion, diced

1 1/2 cups diced portabello mushrooms

salt, black pepper

1 cup beef stock

3 tbsp. fresh basil

Brown sausage, adding mushrooms and onions when sausage is nearly cooked. Add olive oil and garlic, cook 1 minute over medium heat. Stir in tomato paste then add wine. Bring to a boil then reduce heat to medium. Add beef stock and tomatoes. Add salt, black pepper and bring to a boil. Reduce heat to low and cook, covered 2 hours. Remove cover and cook on low heat for another 2-4 hours. Stir in basil at the end.