-
1
Adjust oven rack to the middle position; preheat oven to 400.
-
2
Bring 6 quarts of water to a boil in a Dutch oven over high heat.
-
3
Stir in 1 tablespoon salt and the ravioli; cook, stirring occasionally, until completely tender, about 10 minutes.
-
4
Drain pasta; return it to the pot, and toss with 1 tablespoon of the oil; set aside.
-
5
Meanwhile, heat the remaining tablespoon oil in a large skillet over med-high heat until shimmering.
-
6
Add in onion and 1/2 teaspoon salt; cook, stirring occasionally, until softened, about 5 minutes.
-
7
Add in sausage; cook, breaking the meat into small pieces with a wooden spoon, until the meat loses its raw color but has not browned, about 5 minutes.
-
8
Add the garlic, red pepper flakes, and oregano; cook until fragrant, about 30 seconds.
-
9
Add the tomato puree and diced tomatoes; bring to a simmer and cook, stirring occasionally, until the flavors are blended, about 10 minutes.
-
10
Add the cooked ravioli to the sauce and stir to combine.
-
11
Pour the mixture into a 13 x 9 inch baking dish and gently press into an even layer.
-
12
Sprinkle the mozzarella and Parmesan evenly over the top.
-
13
Bake until the sauce is bubbling and browned, about 15 minutes.
