Ingredients:
2 medium-sized leeks
ground black pepper q.s.
1 glass of white wine
4 tablespoons extra virgin olive oil
300 grams of pork sausage

Preparation:
The ravioli with sausage and leeks are a first course rustic, hearty and very tasty. Simple to prepare, combines the delicate flavor of the leek with the more decided the sausage; white wine blends, degrease and gives the dish a touch of cool that will make it very palatable.
A first course easy to implement and inexpensive that, because of its simple goodness, will satisfy even the most demanding palate.

Clean the leeks and arrange them on a cutting board, remove the green part and the outer layers of the toughest. Then sliced into rings fine white part and fry in oil on low heat until they wilt.
Coarse sausage with your hands or with a fork so as not to have too big pieces, add the sausage and leeks as soon as the sausage will have changed color and the bottom of the pan there will be more liquid, pour the white wine, and let dry for a few minutes.

As soon as the wine has evaporated, add salt and pepper and mix well to make a few seconds to dry without too much preparation. Boil the ravioli until al dente, drain and sauté in the pan with the sauce for a while.
Serve and serve immediately.
Measures:
Use the water from the pasta to make the sauce less dry.