Steps

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• For our recipe, you need to start by preparing the egg pasta. Generally, the recipe is one egg for every 100 g of flour, so if you need more pasta, adjust accordingly by remembering this proportion; I personally prefer to use yellow eggs as they give the pasta a brighter and more beautiful color. Place the flour in a well on a work surface, create a hollow in the center, pour in the eggs, add the salt, and lightly beat with a fork. Then begin kneading by mixing the flour in the center with the eggs, trying not to let them spill out of the perimeter. You should obtain a homogeneous and elastic dough. If needed, add a little water. Once kneaded, wrap it in plastic wrap and let it rest in the fridge for half an hour.

  In the meantime, boil the potatoes, which should be peeled, mashed, and left to cool.

  Let’s move on to preparing the broccoli, cleaning them by removing the stalks, keeping only leaves and buds, and wash them thoroughly. Take a pot of water, lightly salt it and, when it reaches a boil, immerse the broccoli, cooking them over high heat without a lid for no more than five minutes. While the broccoli is cooking, take a large bowl and fill it with very cold water, even better if you add some ice. When the broccoli is cooked, remove them with a slotted spoon and transfer them to the ice water, which, as they say in the trade, will set the chlorophyll, allowing the broccoli to maintain a bright green color, much better than the classic almost-brown green when boiled without cooling promptly. Once cold, remove the broccoli from the ice water and let them drain well.

  In a bowl, place the cold and drained broccoli and the mashed, cooled potatoes, and mix with an immersion blender. Set aside.

  Now prepare the sauce for your ravioli.

  Clean the mushrooms of dirt with a knife and a cloth, chop them into pieces, and set aside temporarily. Then cook them in a pan with garlic, oil, and salt. Afterward, take the sausage, remove the casing, and cut it into pieces (or tear it with your hands). Cook it in a pan with extra virgin olive oil and a clove of garlic (you can also add dried or fresh chili if desired). Once the sausage is nicely browned, deglaze with white wine and, after the alcohol has completely evaporated, add the mushrooms and let them cook for a few minutes.

  Roll out the pasta to a thin but not too thin thickness, slightly thicker than that typical of fettuccine, as the ravioli will be quite large and need to contain a generous amount of filling. You can, of course, roll it out by hand or, if you have it, with a pasta machine.

  Using a spoon, place the filling on a first layer of pasta, considering a heaping spoonful for each ravioli and spacing each filling about two inches apart from the next.

  With a brush or your fingers, moisten with water the dough on which you placed the filling, moving all around the filling, then take another sheet of pasta, of a size that can cover the one below, considering that the covering sheet must be able to create a dome with the filling, and lay it gently on the one below.

  Using your fingers, make the top sheet of pasta adhere well to the filling, expelling the air pockets that inevitably form, then, again with your fingers, press lightly all around to make the two sheets of pasta adhere perfectly.

  Using a ravioli mold, one with a crimped edge, or a pasta cutter with crimped edges, cut out the ravioli, giving them the shape you prefer.

  Check that the edges are well sealed and, if not, slightly lift the upper layer and then, using your fingers, lightly moisten with water the lower one, then close again.

  If you decide to cook the ravioli later, place them in the meantime on a baking sheet, on which you have sprinkled a bit of semolina. When you’re ready, put the cooking water on the stove, choosing a very large pot or, even better, a large non-stick pan, where the ravioli can float freely (by large pan, I mean at least 14 inches in diameter).

  When the water boils, gently dip the ravioli in and cook them, considering that the cooking time will depend on the thickness you rolled out the pasta.

  Drain them al dente and continue cooking directly in the pan with the mushroom and sausage sauce.

  Serve hot and voilà….broccoli and sausage ravioli ready 😋