How to Make Ravioli with Cream Porcini Mushrooms and Sausage
While making your own ravioli from scratch might seem like a daunting task, it’s actually quite simple with the right tools and a little bit of patience. Once you’ve mastered the art of making homemade ravioli. Elevate it to the next level by topping it off with a creamy porcini mushroom and Italian sausage sauce.
This heavenly combination of flavours will have your taste buds singing and leave you feeling satisfied with every bite. So go ahead, give this recipe a try and indulge in the ultimate comfort food.
Watch Mushroom Ravioli video recipe:
How to Make Ravioli with Cream Porcini Mushrooms and Sausage
Vincenzo’s Top Tips To Make Mushroom Ravioli
Use fresh mushroom
Fresh mushrooms will have a stronger and better flavour than canned or dried mushrooms.
Saute the mushrooms
Sauteing the mushrooms before adding them to the filling will help to bring out their flavour and remove excess moisture.
Add cheese
Cheese can help to enhance the flavour of the mushrooms and also provide a creamy texture to the filling.
Don’t overfill
Overfilling the ravioli can cause them to burst during cooking, so make sure to use just the right amount of filling.
Ravioli with Cream Porcini Mushrooms and Sausage
Print Recipe
Equipment
- 1 x 5L pot
- 1 x large deep pan
- 1 x wooden spoon
Ingredients
- 1 serving of fresh Vincenzo’s Plate Ravioli with Ricotta & Spinach
- 400 grams Cooking cream
- 5 Medium size mushrooms, sliced
- 10 grams Dried porcini mushrooms, soaked in 1 glass of boiled water
- Fresh parmesan, to your liking
- 3 tbsp Extra virgin olive oil, EVOO
- 1 Thick italian style sausage, my suggestion would be pork with fennel
- 4.5 L Water
- 2 pinches Rock salt
- 1 ½ tbsp Table salt
Instructions
- STEP ONE – PASTA DOUGHLeave your fresh ravioli to the side or if the kitchen feels too warm, these can rest in the fridge.
- Add 4.5L of water to a large pot and place it on the stove to boil.
- Peel the skin off the sausage so that all the mince begins to separate. Create small balls of mince for the pasta sauce.
- Place the deep pan on the stove at medium heat and add 3 tablespoons of extra virgin olive oil.
- Add the sliced mushrooms and small pieces of sausage mince.
- Keep this on a medium to high heat and stir it using a wooden spoon.
- The sausage and mushroom should both begin to brown.
- Add a table spoon and a half of salt.
- 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.
- 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.
- Add a sprinkle of pepper.
- Pour the cooking cream into the mixture .
- The large pot should now be boiling and ready to cook the ravioli. Add two pinches of rock salt to the water.
- One by one, slowly drop your freshly made ravioli into the boiling water. Each one should cook for around 3 minutes.
- Then, using a spatula carefully pick up each raviolo and place them into the pan where you are cooking your sauce. Be gentle and don’t use a strainer as it can be very easy to break fresh pasta!
- 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.
- Grate some fresh parmesan into the saucepan so that it melts with the heat.
- Remove the pan from the stove.
How to serve Ravioli with Cream Porcini Mushrooms and Sausage
To serve the Ravioli with Cream Porcini Mushrooms and Sausage, start by placing three ravioli in the center of a large, flat white plate. Then, use a large spoon to scoop a generous amount of the creamy mushroom and sausage mixture and pour it over the top of the ravioli. For an extra cheesy touch, sprinkle grated parmesan cheese on top. Enjoy this delicious and hearty meal!
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