Ingredients – Serves 3

• 2 dozens Ravioli (we used pumpkin Ravioli but you can choose your own flavour)
• 5 button Mushrooms
• 225g oyster Mushrooms
• 50g Pine nuts
• 2 Garlic cloves
• 3 Shallots
• 100ml Double Cream
• 200ml Frangelico
• Salt & Pepper
• Sunflower oil

Method

1. Turn the grill on.
2. Prepare a pot of water, add some oil and salt to it and bring it to the boil.
   

   

3. Start heating up a frying pan on a medium-high heat. Add some oil.
4. Start peeling and slicing shallots, garlic and mushrooms. Add all to the frying pan and give a gentle stir. Leave until are softened.
5. Add ravioli to the boiling water. Read package instructions for cooking time but you should know they are ready when ravioli rise to the surface of the water.
6. Add Frangelico to the mushroom pan and let it reduce by 3/4. Once reduced add the cream. Give a gentle stir.
   

   

   

    

7. Place the pine nuts on a shallow baking tin and place under grill for a few minutes.
8. Drain ravioli and leave on the side until sauce and pine nuts are ready.
9. Season the sauce with some salt and pepper and you can now start plating.
10. Garnish with pine nuts.