Creamy mushroom ravioli (gluten-free)
Creamy mushroom ravioli (gluten-free).
Make the pasta as the above recipe. Grate about 250g of mushrooms and 3 or 4 cloves of garlic fry them well and add a splash of double cream, a bit of salt and loads of fresh pepper.
Roll out the pasta and cut into rounds. Fill each round with a small amount of the mushroom mix then fold and seal well to create the ravioli. Once all the raviolis are made drop them into boiling water for a few minutes. Once they float they are cooked.
Put the left over mushroom mix in a frying pan warm up and add some double cream to make a sauce. Once the raviolis are cooked, take them out of the water and put them straight into the frying pan with the mushroom and cream mix until they are well coated. Serve with a grating of parmesan.
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