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
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
Pre prepared Ravioli or other filled pasta
4 cups mushrooms, thinly sliced
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
Wilted greens - optional
Freshly grated Parmesan cheese
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.
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.