MUSHROOM RAVIOLI RECIPE | Creamy Mushrooms Ravioli Pasta with Cream

By Vincenzo's Plate · 25 min

Ingredients

Instructions

1. Bring 4.5L of water to the boil in a large pot.
2. Peel the skin off the sausage and break the mince into small balls.
3. Heat 3 tablespoons of extra virgin olive oil in a large deep pan.
4. Add the sliced mushrooms and the sausage mince.
5. Cook over medium to high heat, stirring with a wooden spoon, until the sausage and mushrooms begin to brown.
6. Add 1½ tablespoons of table salt.
7. Pour in the porcini and their soaking water, and simmer for about 10 minutes, or until most of the liquid has evaporated.
8. Add a sprinkle of pepper.
9. Pour in the cooking cream.
10. Add two pinches of rock salt to the boiling water.
11. Drop the ravioli into the water one at a time and cook for about 3 minutes each.
12. Lift each ravioli out with a spatula and place it in the sauce pan, without using a strainer.
13. Gently swirl the pan to coat the ravioli, then simmer on low heat for 2 minutes.
14. Grate in fresh parmesan and let it melt, then remove from the heat.
15. Place 3 ravioli in the centre of a large flat plate and spoon the sauce over the top. Add more parmesan if desired.

Summarized from Vincenzo's Plate's video. Watch it for the details.

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