Ravioli Lasagna with Sweet Italian Sausage

1. Preheat your oven to 400 degrees.
2. Start by browning your Sweet Italian Sausage in large skillet over medium heat. Heat your olive oil in a large saucepan over medium. When this is done, drain and set aside.
3. Ready a generously salted pot of water for your Ravioli. Keep this just before a rolling boil.
4. Marinara: Add olive oil to a saucepan. When the oil is hot (but not smoking) and your garlic, shallot, and basil stems. Cook approx. 45sec or until lightly toasted. (this happens quick, so be careful not to burn)
5. Pour in your tomatoes and season with kosher salt, red pepper flake, and a few extra basil leaves. Bring to a simmer. Let simmer for 10 minutes, stirring every few minutes to prevent any sticking caramelization. After 10 minutes, blend with hand mixer or pulse in blender. Return to pan and add your sweet Italian sausage directly to the sauce. Continue heating on med-low for an additional 5 or so minutes. (to keep warm and let the flavors develop)
6. Turn up your heat on your salted water to a boil and follow package directions for Ravioli. (al dente works best here)

Assembly: In your chosen baking dish, place a small amount of sauce in the bottom. Alternate layers like this:

1. Ravioli
2. Mozzarella shreds
3. Sauce

Bake for 10 minutes or until the cheese has completely melted and broil for an additional 2 to get the crispy bits. Topped with chopped basil, oregano, and red pepper flake. Bonus points for parmigiano reggiano.