PORCINI MUSHROOM RAVIOLI WITH SAUSAGE, ROSEMARY AND ROQUEFORT

Heat the oil and garlic in a large pan and cook for 2 minutes until fragrant. Add the sausage and the rosemary sprigs and sauté on medium-high heat for 5 minutes until lightly crispy. Splash with the wine and let it bubble away. Season with pepper. In addition, discard the garlic. In the meantime, cook the Ravioli in a large saucepan of salted boiling water according to package instructions and drain reserving ¼ cup of cooking water. Add the Ravioli to the pan with reserved liquid and toss to combine. Divide between plates, top with the crumbled Roquefort and freshly ground black pepper and serve.