C/O MofC. For my test version I replaced the Italian pork sausage with one third of a pound of pancetta. I used a variety of good quality fresh grated or crumbled cheese: fontina, parmesan, asiago, and a little bit of gorgonzola. If you want this recipe vegetarian, you can either skip the meat entirely or use your favorite meat substitute. Lastly, since I was using a four-cheese ravioli the amount of cheese was reduced by about half cup, too.
Preheat oven to 350 degrees. In a large pot, boil salted water and cook ravioli according to package directions, until pillowy and floating. Drain and toss gently with a drizzle of olive oil to prevent sticking. Set aside.
In a large skillet, heat olive oil over medium heat and sauté onion and sausage/pancetta/vegetarian meat sub, breaking into small pieces, cooking approx. 5 min (until pork is no longer pink or pancetta is cooked.) Add garlic and cook 1 minute more. Deglaze pan with wine, if using, and reduce liquid approximately; 2 minutes. Add marinara sauce, cook until simmering, and remove from heat.
Stir in ricotta or cottage cheese, cheese (reserve the other 3/4 cup cheese for melting on top). Add black pepper to taste. Spread 1/3 of the sauce mixture on bottom of 2 quart baking dish. Place an even, single layer of ravioli over sauce. Add another 1/3 of the cheese-sauce mixture over ravioli. Repeat with layers of ravioli and sauce until all is added to pan, finishing with a thin layer of sauce over ravioli. Top with reserved cheese.
Lightly oil parchment paper and place over pan, then cover completely with foil. Bake until bubbling and hot in center, approx. 30 min. Uncover and bake until browned slightly, 5 min. Serve hot, garnished with fresh parsley or basil and serve with a simple tossed green salad.