Cappellacci with Sausage and Porcini

Filling

• 500 gms – 1.1 lbs. porcini fresh or frozen, cleaned and sliced
• 3 garlic cloves halved
• 400 gms – 1 lb. pork sausage with fennel
• 2 tbsp extra virgin olive oil
• 50 ml – ¼ cup white wine divided
• 2 tbsp parsley
• 4 medium potatoes boiled and roughly chopped
• 60 gms – 2 oz. Parmigiano Reggiano finely grated
• salt and pepper to taste

Sauce

• Porcini sauce
• 150 ml – ¾ cup heavy cream
• parmigiano reggiano finely grated

Cappellacci

• 2 eggs
• 200 gms – 7 oz. all purpose flour