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1
Preheat oven to 350 F. Lightly coat a 9x13 baking dish with cooking spray and set aside.
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2
In a large pot or deep frying pan, heat oil over medium heat.
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3
When oil is hot add onion and garlic and cook until onion is softened, stirring often.
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4
This will take about 3 minutes.
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5
Add sausage meat, breaking it up with a fork, and cook until meat is no longer pink, about 5 minutes.
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6
Add crushed tomatoes, oregano, and pepper.
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7
Stir in cream and milk, then set aside 1 cup of sauce before adding the mushrooms and ravioli into the pan.
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8
Stir to coat everything evenly, then dump the entire mixture into the prepared baking dish, pressing down lightly to even out ravioli.
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9
Pour reserved 1 cup of sauce over the top, then sprinkle with mozzarella.
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10
Bake, uncovered, for 20-25 minutes or until ravioli are cooked through and cheese is melted.
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11
Remove from oven and serve.
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12
To make ahead: Prepare through the step where you put the sauce and mozzarella on top, but do not bake.
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13
Let it cool at room temperature, then wrap well and freeze.
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14
To bake, let it sit in the refrigerator overnight to thaw, then bake as directed, adding an extra 10-20 minutes to cooking time as needed.
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15
This can also be made in the morning, refrigerated, and baked at dinnertime.
