I cooked the sausage in a pan with two cups of my homemade tomato sauce, one minced shallot, one teaspoon each of dried oregano and dried parsely. I let this simmer while I cooked the frozen ravioli from Vince & Sons.
Vince & Sons is a regional company, so I don't feel too bad about not making pasta from scratch. (OK - I confess. I have never made pasta from scratch. I am saving that adventure for a lovely, snowy Saturday this winter.)