Stuffed Shells

1. Prepare the ragu’.
In a large saucepan, sauté the finely chopped White Onion with the Fresh Sausage (removed from its casing).
Cook over medium heat until the sausage begins to brown and releases some of its fat.
Add the Wild Fennel Seeds and Tomato Puree, then simmer gently for about 25 minutes.
Once cooked, stir in the Saffron Powder and adjust seasoning with Salt if needed.
2. Cook the pasta.
In a large pot of salted boiling water, cook the Shells pasta until al dente.
Drain, drizzle with a little EVO oil to prevent sticking, and set aside.
3. Prepare the filling.
In a bowl, mix the Whipped Ricotta with a pinch of Salt and the Saffron Powder.
Add a few spoonfuls of the pasta cooking water to achieve a smooth, creamy texture.
4. Fill and bake.
Stuff the Shells pasta with the Ricotta mixture, about five pieces per person and place them in an ovenproof dish.
Warm them in the oven at 300°F (150°C) for a few minutes before serving.
5. Finish and plate.
Shave the Goat Cheese with a knife or peeler and set aside.
To serve, spoon the Sausage Ragu’ onto the plate, arrange the filled Shells pasta on top, and finish with generous shavings of Goat Cheese.