Cheese & Mushroom Ravioli with Mushrooms and Creamy Sauce

This dish is worth the extra work of making a sauce and sautéing the mushrooms. The large home made ravioli look great, however, any commercial filled could be used to save time. It is essential to reduce the sauce so that the flavour concentrates and the sauces thickens enough to coat the ravioli. I use porcini powder for an even deeper or more intense mushroom flavour.

To Make Ravioli
Click here to see how to make the ravioli. Ravioli can be made in advance and frozen.

Cheese & Mushroom Ravioli

with Mushrooms and Creamy Sauce

Ravioli 1 cup Ricotta cheese 1 egg yolk 1 cup very finely diced mushroom/duxelle 1 teaspoon fresh thyme leaves 1 tablespoon grated Parmesan cheese Pasta sheets or wonton skins Or Pre prepared Ravioli  or other filled pasta 4 cups mushrooms, thinly sliced

Sauce 1 cup sherry/ dry white wine 1 cup chicken stock/vegetable stock 3 cloves garlic, crushed 300 ml light cream 1 teaspoon fresh thyme - optional 1 - 2 teaspoons porcini powder 2 spring onions, finely sliced 1 red chilli, finely diced Freshly ground black pepper To Serve Wilted greens - optional Freshly grated Parmesan cheese Chopped parsley

To Make Ravioli

If using fresh pasta sheets cut out 2 large circles per ravioli. Allow 2 -3 ravioli per person or use wonton skins

Combine filling ingredients and mix well.

Place spoons of the filling between two circles of the pasta sheets or the wonton skins. Moisten edges and then press firmly to seal.

Poach the ravioli in boiling water for a few minutes or until cooked.

To Make Sauce

Dissolve porcini powder in the sherry and combine sherry, stock, garlic, chilli, and thyme,  a generous grind of black pepper and cream in a saucepan, bring to boil, reduce heat and simmer until reduced by half. Add spring onions and simmer for another two minutes.

To Saute Mushrooms

Cook the mushrooms in batches, do not overcrowd the pan. Heat a small amount of oil until hot, add mushrooms and cook for a few minutes, stirring every now and then. Remove mushrooms to a clean bowl and repeat with remaining mushrooms.

To Assemble

Place wilted greens, if using, on the bottom of the bowl/plate.

Add a layer of the mushrooms.

Spoon over a little sauce

Top with poached ravioli

Add a few more mushrooms to the top, spoon over a little more sauce.

Garnish with grated parmesan and chopped parsley.