1Place large saucepan on medium high heat and add olive oil . Slice chicken sausage on the diagonal and place in pan cook for 2-3 minutes then add wine, tomatoes, basil, black olives, bay leaf and sugar stir until incorporated reduce heat to low and simmer for 20 minutes. Remove bay leaf before serving.
2Fill a large pasta pot ¾ full of water add 1 teaspoons sea salt and bring to a boil.
Place pasta in pot and cook as directed on package. Drain saving 1 cup of pasta water to mix into sauce. Toss pasta into sauce pan with sauce mix well. To plate place 6-8 ravioli in pasta bowl and top with 2 ladles of sauce, sprinkle fresh grated asaigo cheese on top and garnish with fresh basil sprig.