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RECIPE
10 INGREDIENTS14 STEPS15min

Ravioli with Cream Porcini Mushrooms and Sausage

4.5
2 Ratings
Ravioli covered with cream, porcini mushrooms and Italian sausage. The most delicious combination of flavors.
Ravioli with Cream Porcini Mushrooms and Sausage Recipe | SideChef
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Ravioli covered with cream, porcini mushrooms and Italian sausage. The most delicious combination of flavors.
Vincenzo's Plate
Vincenzo’s Plate, a 30-something year old, food obsessed Italian living in Australia cooks traditional Italian meals with family and friends.
http://www.vincenzosplate.com/
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Fulfilled by
Vincenzo's Plate
Vincenzo’s Plate, a 30-something year old, food obsessed Italian living in Australia cooks traditional Italian meals with family and friends.
http://www.vincenzosplate.com/
15min
Total Time
$40.47
Cost Per Serving

Ingredients

US / METRIC
Servings:
1
Serves 1
1 serving
Ravioli
or Spinach Ricotta Ravioli
14 oz
Cream
5
Medium  Mushrooms , sliced
1 Tbsp
Dried Porcini Mushrooms
3 Tbsp
Extra-Virgin Olive Oil
1
Italian Pork Sausages with Fennel
18 3/4 cups
Water
2 pinches
Rock Salt
1 1/2 Tbsp
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Nutrition Per Serving

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CALORIES
2557
FAT
220.0 g
PROTEIN
51.8 g
CARBS
99.7 g

Cooking Instructions

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Step 1
Add Water (18 3/4 cups) to a large pot and place it on the stove to boil.
Step 2
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.
Step 3
Place the deep pan on the stove at medium heat and add Extra-Virgin Olive Oil (3 Tbsp) .
Step 4
Add the Mushrooms (5) and small pieces of sausage mince.
Step 5
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) .
Step 6
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.
Step 7
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.
Step 8
Pour the Cream (14 oz) into the mixture.
Step 9
The large pot should now be boiling and ready to cook the ravioli. Add Rock Salt (2 pinches) to the water.
Step 10
One by one, slowly drop your Fresh Ravioli (1 serving) into the boiling water. Each one should cook for around 3 minutes.
Step 11
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.
Step 12
Grate some Parmesan Cheese (to taste) into the saucepan so that it melts with the heat. Remove the pan from the stove.
Step 13
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.
Step 14
Serve and enjoy!
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Nutrition Per Serving
Calories
2557
% Daily Value*
Fat
220.0 g
282%
Saturated Fat
110.0 g
550%
Trans Fat
5.1 g
--
Cholesterol
580.8 mg
194%
Carbohydrates
99.7 g
36%
Fiber
6.6 g
24%
Sugars
17.0 g
--
Protein
51.8 g
104%
Sodium
12256.5 mg
533%
Vitamin D
6.5 µg
32%
Calcium
869.3 mg
67%
Iron
7.3 mg
41%
Potassium
971.0 mg
21%
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