Mushroom Ravioli

Pasta Filling

1 tablespoon olive oil

500g mushrooms , sliced

2 shallots finely chopped

1 clove garlic

1 sprig thyme

1 heaped tablespoon ricotta

2 tablespoon Parmesan freshly grated

salt and pepper to season

For The Sauce

½ tablespoon olive oil

1 cup (250ml) heavy cream

2 tablespoon Parmesan freshly grated

1 clove garlic

1 pinch nutmeg

1 sprig thyme

salt and pepper

Fresh Pasta Dough Recipe

To Make The Filling

1. Heat a 1 tablespoon of olive oil in a medium-sized pan, add the finely chopped shallots and sauté until soft and translucent.

2. Add the chopped mushrooms and cook down until reduced in size and softened. Add the garlic and thyme and a good pinch of salt and pepper, cook for 1-2 minutes. Set aside and let cool.

3. Add the cooled mushroom mixture to a food processor with parmesan and ricotta. Blitz until smooth and like pate.

To Make The Sauce

1. Heat a little olive oil in a large pan and fry the chopped garlic for 1 minute. Add the cream, thyme, nutmeg, salt and pepper. Stir and bring to a simmer.

2. Turn low and add the freshly grated parmesan. Stir until slightly thickened turn off the heat and add the cooked ravioli straight from the water using a slotted spoon.

3. Toss in the sauce and serve.