Cook the sausage in a large skillet over medium-high heat until browned and golden, breaking up the sausage with a spoon, 5-6 minutes. Add the marinara, bring to a simmer, cover and keep warm.
In the meantime, cook the ravioli according to the package instructions and drain, reserving ½ cup of the pasta cooking water. Add the ravioli to the skillet and gently toss to incorporate, adding cooking water to the pan a little at a time to achieve a sauce-like consistency if needed.
Divide the ravioli among 2-3 bowls and finish with a drizzle of extra virgin olive oil and freshly grated Parmigiano Reggiano cheese.
*You can make also this recipe with Giovanni Rana 4 Cheese Ravioli