Mushroom Ravioli With Parmesan Cream Sauce

Mushroom ravioli made with the most delicious mushroom pate, fresh homemade pasta and tossed in a garlic, parmesan cream sauce. This pasta dish is perfect when you want something a little extra special.

Although making ravioli from scratch requires a little effort, it is one of those things that gets easier with practice and honestly, the effort is so worth it. No store-bought or frozen ravioli will ever compare to freshly rolled egg pasta filled with a soft and delicious filling, carefully sealed and then tossed in a simple pasta sauce. Sprinkled with fresh parmesan, glass of vino on the side...it just doesn't get much better than that, right? This mushroom filling is made with chestnut mushrooms (crimini), shallots and garlic. It is nutty and full of flavor I also add a small spoonful of ricotta and parmesan for a delicious creaminess that's not too heavy or overpowering. The sauce is just amazing and it's so simple. It is also super quick so it can be made whilst the ravioli are boiling in the water.

It's made from garlic, cream, parmesan and nutmeg - seriously a match made in heaven. You need to bring the cream to a boil then turn it down so it starts to thicken, add the parmesan and it's done.

Ingredients:

• 1 batch homemade pasta dough
• 1 tbsp olive oil
• 17.5 oz (500g) Chestnut mushrooms (crimini) , sliced
• 2 shallots finely chopped
• 1 clove garlic
• 1 sprig thyme
• 1 heaped tbsp ricotta
• 2 tbsp parmesan freshly grated
• salt and pepper to season

For The Sauce

• ½ tbsp olive oil
• 1 cup (250ml) double cream (heavy cream)
• 2 tbsp parmesan freshly grated
• 1 clove garlic
• 1 pinch nutmeg
• 1 sprig thyme
• salt and pepper