MUSHROOM RAVIOLI

This is traditional italian made in many ways as per our style. This was made by my Husband who is a professional chef.

Ingredients

Chestnut Mushrooms - 100 gms (thinly sliced)

Oyster Mushrooms - 100 gms (thinly sliced)

Button Mushrooms - 100 gms(thinly sliced)

Onions - 25 gms (chopped)

Garlic - 25 gms ( chopped)

Double cream - 50 ml

Seasoning - To taste

Lasagne sheet - 500 gms

Method :

Heat Olive oil in a pan. Add in the chopped garlic & onions & allow it to sweat without burning.

Add in all the mushrooms & cook it well in high heat so that the mushroom gets crispy by loosing all its water to make it a mushroom stock.(A stock is a flavourful liquid used in basically making soups & sauces in professional kitchen.)

Check the seasoning & add in the double cream & allow to reduce to get a thick consistency. Remove some separately & reduce further to make it a more thick sauce that is retained in the pan.

Allow the reduced mix to cool & leave it separate.

In boiling salted water blanch in the lasagne sheets & allow it to cool.

Arrange the lasagne sheet & place a small amount of the mushroom mix in the middle & roll it over to make it a crecent shaped pasta.

In a pan reheat the saved remaining mushroom sauce & add in little water to thin down. Once hot add in the cooked ravioli to heat up & get a coating consistency & serve hot.

Can be served with sauteed mushrooms, grated parmesan cheese & chopped Parsley.