1 teaspoon olive oil
2 garlic cloves, minced
796 ml can crushed tomatoes
1/2 cup 35 percent cream
227g package cremini mushrooms
1 cup grated mozzarella cheese
1 medium onion, diced
500g Italian sausage, removed from casing
1 teaspoon dried oregano leaves
1/2 cup milk
700g package fresh ravioli, preferably spinach and cheese
Preheat oven to 350F. Heat a large pot over medium. Add oil, then onion and garlic. Cook until onion is soft, about 3 min. Add sausage meat. Mash with a fork, stirring often to keep meat crumbly. Cook until no longer pink, about 5 min.
Add tomatoes and oregano. Season with fresh pepper. Stir in cream and milk until combined. Set aside 1 cup of sauce. Add mushrooms and ravioli to pot. Stir to coat.
Pour into a 9 x 13-in. baking dish. Press down to even out ravioli. Pour reserved sauce overtop, then sprinkle with mozzarella.
Bake in centre of oven, uncovered, until ravioli are cooked through and cheese is melted, about 20 min.