In this super easy and tasty ravioli recipe we are going to saute the shallot, garlic and mushrooms and deglaze the frying pan with the frangelico liqueur. This liqueur has a hazelnut flavour which gives the sauce that unique nutty flavour, it’s really worth to try!

Ingredients – Serves 2

• 18 Ravioli (we used chicken and chorizo Ravioli but you can choose your own flavour)
• 100g button Mushrooms
• 100g oyster Mushrooms
• 30g Pine nuts
• 2 Garlic cloves
• 2 Shallots
• 200ml Double Cream
• 100ml Frangelico liqueur
• Salt & Pepper
• Oil

Equipment

• Medium pot
• Non-stick frying pan
• Large serving spoon
• Shallow baking tray
• Colander

Method

1. Prepare a pot of hot water, add some oil and salt to it and bring it to the boil.
2. Peel and chop 2 shallots and 2 garlic cloves.
3. Cook ravioli then turn grill and frying pan on and add some oil.
4. Slice the mushrooms then cook the shallots, garlic and mushrooms in the hot pan.
5. Add Frangelico liqueur and reduce by 3/4.
6. Drain ravioli, leave in colander and add some oil so they do not stick.
7. Add cream to the pan and bring to the boil. 

   

   

   
   
8. Toast pine nuts.
9. Add ravioli to the sauce, mix together and serve.
10. Garnish with the toasted pine nuts on top.