Mushroom Ravioli

First add the olive oil, butter, chopped shallots and thyme to a pan and cook on low heat moving the pan around to not let it burn.

While that is cooking, chop the Swiss brown mushrooms two ways – in quarters, and finely sliced just to give a variety of textures. Do the same to the portobello mushrooms, then add all the mushrooms into the pan and toss to coat. Then let the mushrooms sit untouched until they start to brown, roughly 15 minutes.

Next, pour in the white wine and deglaze the bottom of the pan, scraping away the fond (the brown bits at the bottom of the pan).

Now add in the minced garlic. Give that a stir and cook for further 2–3 minutes before adding in the cream.

Carefully toss and add in the salt & pepper. Set aside while you cook the ravioli.

In a pot of boiling water, add a good handful of salt & cook the mushroom ravioli until they start to float, then transfer them into the sauce. If the sauce has thickened, add a tablespoon of pasta water at a time to loosen it up. Toss to coat.

All that’s left to do is plate up. Spoon the sauce on top and garnish with a drizzle of olive oil, cracked black pepper, sprigs of thyme and chopped chives and enjoy!