Mix flour, oil, egg yolk, salt and water. Make dough and chill

Chop sausage, carrots, onions, red and green bell. Make into sauce and set aside.

Blanch peas boil cauliflower with milk and blanch.

Cut carrots into chunk sizes, green and red bell into large sizes.

Take resting dough and roll flat and long into sheets. Cut to long halves and spoon sausage sauce. Ensure you space each. Brush with eggwash and cover with the other sheet. Press and seal well and cut. And set aside. Heat pot with boiling water add salt and when boiled pour in your raviolis. When they float up they are cooked. Shuck in cold water. In a pot pour in chicken stock and allow to boil. Add carrots, and when almost cooked add red and green bell. Add your raviolis and spring onions

Season and adjust taste. Add cauliflower and peas and allow to cook. Takes off heat and add parsley. Serve warm.

Enjoy....