Ravioli with Cream Porcini Mushrooms and Sausage
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0.0
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Unrated
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Prep Time
5 mins
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Cook Time
5 mins
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Total Time
15 mins
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Servings
6
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Course
Main Course
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Cuisine
Italian
Ravioli with Cream Porcini Mushrooms and Sausage
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Whether you're entertaining or relaxing, this recipe hits the spot.
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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.
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