1 kg of pre-cooked ravioli
Sauce
4 cups of beef broth (optional, use 2 tablets)
1 tablespoon of mixed herbs (thyme, rosemary, parsley, and sweet marjoram)
2 tablespoons of honey
3 soup spoons of butter
2 kg of diced tomatoes
250 g of carrot sticks
250 g of chopped sausage
6 sprigs of fresh parsley
4 stalks of green scallions
2 mashed garlic cloves
1 large onion, grated
Salt and black pepper to taste
1 kg of pre-cooked ravioli
Sauce
4 cups of beef broth (optional, use 2 tablets)
1 tablespoon of mixed herbs (thyme, rosemary, parsley, and sweet marjoram)
2 tablespoons of honey
3 soup spoons of butter
2 kg of diced tomatoes
250 g of carrot sticks
250 g of chopped sausage
6 sprigs of fresh parsley
4 stalks of green scallions
2 mashed garlic cloves
1 large onion, grated
Salt and black pepper to taste
Make the pasta dough
Cook the ravioli in plenty of boiling salted water until al dente
Drain
Sauce
Saute the onion with butter over medium heat, add the garlic and mixed herbs, and let it brown well
Add the tomato and simmer at low heat until it thickens
Add the carrot, sausage, parsley, scallions, and beef broth
Stir and cook at low heat for about 2 hours or until the tomato breaks down
Strain the sauce through a coarse-mesh sieve
Heat the sauce again, add honey, salt, and black pepper to taste, and let it simmer well
Cover the ravioli with the sauce and serve immediately.
