Sausage and Ricotta-Filled Ravioli | Proof Southern Glazer's

Ingredients

• 1 small onion, quartered
• 1 small celery stalk, cut into chunks
• 1 small carrot, cut into chunks
• 3 tablespoons extra-virgin olive oil
• ¾ pound sweet Italian sausage, without fennel seeds, removed from casings
• ¼ cup dry white wine
• 1 cup fresh ricotta, drained overnight
• ¼ cup grated Grana Padano, plus more for sprinkling
• ¼ cup chopped Italian parsley
• ¼ cup fresh basil leaves
• Marinara sauce