Instructions: 

1. Cook ravioli in 4 quarts of water for each pound. Add a hearty pinch of salt. Bring water to a full boil, reduce heat and then add ravioli. (If you add ravioli when the water is at a robust boil, you risk having the ravioli split open.) Occasionally, stir gently to prevent ravioli from sticking to the bottom of the pot. Once water returns to a gentle boil, cook about 8-12 minutes. Drain carefully, or simply use a slotted spoon to remove the ravioli individually from the pot.
2. In a large sauté pan, add 1 tablespoon olive oil and sauté all meats until cooked through, leaving no liquid in the pan. Remove and set aside.
3. In the same pan, add 1 tablespoon olive oil and sauté the onion, garlic, celery and carrots until cooked through. Add meat back in and rewarm
4. Add bay leaves and red wine and reduce by half. Then, add marinara sauce and simmer for 20 minutes. Add salt and pepper to taste.
5. Spoon over ravioli and top with Parmesan cheese.