I wanted to stretch this a little further, so I added some spicy sausage, but you can absolutely skip this part if you prefer to keep it vegetarian. As with all shortcuts, the key is in the quality of the ingredients you use, so if time and budget permits, seek the best fresh ravioli you can find. Ditto if you decide to go with the sausage.
½ tbsp olive oil
1 red onion, diced
500g spicy beef sausages, skins removed, roughly chopped
2 garlic cloves, chopped
½ tbsp fennel seeds
½ cup semi-dried tomatoes, roughly chopped
2 tbsp tomato paste
1 cup white wine
1½ cups chicken stock (or vegetable stock)
400g ravioli (I used a tomato and mozzarella, but any vegetarian ravioli would work well)
½ cup cream
finely grated parmesan, to serve
chopped flat-leaf parsley, to serve
1. Place a large frying pan over medium heat. Add the oil and once hot, add the onion and sausage pieces and cook, stirring frequently, until the sausages release some oil. Turn the heat to low and cook for 10 minutes, until the onion is soft and the sausage is caramelised.
2. Add the garlic and fennel seeds and cook for another minute, stirring to prevent catching. Add the semi-dried tomatoes, tomato paste, white wine and stock. Stir gently to combine. Simmer for 15 minutes for the flavours to infuse, then increase the heat to a rolling boil and add the ravioli. Gently immerse the pasta in the sauce and cook for 1-3 minutes or according to packet instructions.
3. Turn the heat off and stir through the cream. Season generously with salt and pepper. Spoon into bowls then grate the parmesan over, scatter with chopped parsley and serve.