Ravioli with Mushroom Cream Sauce

Directions

1. Bring a large pot of water to the boil.

2. Heat up the oil and the butter in a large frypan over medium heat. Add the thyme, garlic and shallot and fry for 2–3 minutes, careful not to burn them. Mix in the mushrooms, season with 2 tsp of Wild Harvest Porcini Salt and sauté until softened and slightly browned on the edges, this will take about 5–7 minutes.

3. In the meantime, add the ravioli to the pot of boiling water and cook for one minute less than what’s recommended by the cooking instructions. Reserve ⅓ cup of cooking water before draining them.

4. Add the cooking water to the sauteed mushrooms, then slowly pour in the thickened cream and mix to incorporate. Let the cream cook over medium-high heat for 2–3 minutes, until it has slightly thickened and is no longer runny. Gently fold in the ravioli and mix well to coat. Sprinkle with one more teaspoon of Wild Harvest Porcini Salt.

5. Serve with a generous heaping of grated Parmesan.