Ravioli with Cream Porcini Mushrooms and Sausage

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RAVIOLI WITH CREAM PORCINI MUSHROOMS AND SAUSAGE


HEAVEN ON A PLATE. My homemade Ravioli covered with Cream porcini mushrooms and Italian sausage. The most yummy flavour combination.

Watch video recipe:

Ravioli with Cream Porcini Mushrooms and Sausage | Ravioli di Montagna

INGREDIENTS:

1 serving of fresh Vincenzo’s Plate Ravioli with Ricotta & Spinach

400g of cooking cream
5 medium size mushrooms (sliced)
10g dried porcini mushrooms (soaked in 1 glass of boiled water)
Fresh parmesan (to your liking)
3 x tablespoons of extra virgin olive oil
1 x thick italian style sausage (my suggestion would be pork with fennel)
4.5L water
Two pinches of rock salt
1 ½ tablespoons of table salt

Ravioli with Cream Porcini Mushrooms and Sausage

UTENSILS:

1 x 5L pot
1 x large deep pan
1 x wooden spoon

METHOD:

STEP ONE – PASTA DOUGH

Click here to make homemade Ravioli with ricotta and spinach
Leave your fresh ravioli to the side or if the kitchen feels too warm, these can rest in the fridge.

1. Add 4.5L of water to a large pot and place it on the stove to boil.
2. Peel the skin off the sausage so that all the mince begins to separate. Create small balls of mince for the pasta sauce.
3. Place the deep pan on the stove at medium heat and add 3 tablespoons of extra virgin olive oil.
4. Add the sliced mushrooms and small pieces of sausage mince.
5. Keep this on a medium to high heat and stir it using a wooden spoon.
6. The sausage and mushroom should both begin to brown.
7. Add a table spoon and a half of salt.
8. Pour in the porcini mushrooms along with the water they have been simmering in and after a few short minutes, you will smell the beautiful flavour of the porcini.

Ravioli with Cream Porcini Mushrooms and Sausage

9. Stir the mixture well using a wooden spoon and leave this to simmer for around ten minuets, or until most of the the water evaporates.
10. Add a sprinkle of pepper.

Ravioli with Cream Porcini Mushrooms and Sausage

11. Pour the cooking cream into the mixture .
12. The large pot should now be boiling and ready to cook the ravioli. Add two pinches of rock salt to the water.
13. One by one, slowly drop your freshly made ravioli into the boiling water. Each one should cook for around 3 minutes.

Ravioli with Cream Porcini Mushrooms and SausageRavioli with Cream Porcini Mushrooms and Sausage

15. Carefully pick up the pan and slightly move it in a circular motion to move the sauce around and begin to cover the ravioli. Now, place the pan back onto a low heat for another two minutes.

Ravioli with Cream Porcini Mushrooms and Sausage

16. Grate some fresh parmesan into the saucepan so that it melts with the heat.

Ravioli with Cream Porcini Mushrooms and Sausage

17. Remove the pan from the stove.

HOW TO SERVE

1. Using a large flat white plate, place 3 ravIoli in the centre.

Ravioli with Cream Porcini Mushrooms and Sausage

2. Get a large spoon and scoop a generous amount of sauce, mushrooms and sausage mixture and pour it over the top of the ravioli.
3. If you love cheese as much as me, add another sprinkle of grated parmesan cheese on top of the Ravioli with Cream Porcini Mushrooms and Sausage.

Ravioli with Cream Porcini Mushrooms and Sausage | Ravioli di Montagna

E ora si mangia, Vincenzo’s Plate…Enjoy!

Ravioli

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