Water (18 3/4 cups)
to a large pot and place it on the stove to boil.
Peel the skin off the
Italian Pork Sausages with Fennel (1)
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
Extra-Virgin Olive Oil (3 Tbsp)
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
Salt (1 1/2 Tbsp)
Pour in the
Dried Porcini Mushrooms (1 Tbsp)
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 minutes, or until most of the the water evaporates. Add a sprinkle of pepper.
Cream (14 oz)
into the mixture.
The large pot should now be boiling and ready to cook the ravioli. Add
Rock Salt (2 pinches)
to the water.
One by one, slowly drop your Fresh
Ravioli (1 serving)
into the boiling water. Each one should cook for around 3 minutes.
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.
Parmesan Cheese (to taste)
into the saucepan so that it melts with the heat. Remove the pan from the stove.
Using a large flat white plate, place 3 ravIoli in the centre. Get a large spoon and scoop a generous amount of sauce, mushrooms and sausage mixture and pour it over the top of the ravioli. If you love cheese as much as me, add another sprinkle of grated parmesan cheese on top.