For 4 people
2 packs of Avesani Ravioli with porcini mushrooms (250gr each)
2 heads of red radicchio
4 sausage knots
1 white onion
1 glass of white or red wine (of your choice).
grated parmesan (optional)
Olive oil to taste
Salt to taste.
fresh pepper optional

In a non-stick pan pour a tablespoon of oil, add the sausage and splash over half a glass of white wine. As soon as it becomes very soft, add the other half of wine, two ladles of hot water and complete the cooking. Put it in a plate and cut into small pieces.

In a pan, pour a tablespoon of olive oil and the diced onion As soon as it is soft add the radicchio, previously washed, two ladles of hot water, a pinch of salt and continue cooking. When the radicchio is cooked, add the pieces of sausage and mix everything.

In a saucepan with plenty of salted water cook the ravioli, it takes about 5 minutes. As soon as they are cooked, drain them and pour them directly into the pan with the condiment. Mix well, add grated Parmesan cheese, if you like and serve.

You can also add fresh ground pepper.
Credits, Giada Rapelli