Recipes

Add the ingredients for the pasta in a bowl. Mix to combine then knead for 1-2 minutes.

Divide the mixture in half then roll on a lightly dusted surface until paper thin. Repeat this process for the remaining pasta dough. Set aside until ready to assemble.

To make the filling, heat the oil in a large frying pan over medium heat. Cook onion and garlic until tender and translucent. Add the mushrooms and cook, stirring for 3-4 minutes or until cooked. Transfer to a bowl and allow to cool. Add half of the toasted pine nuts and parmesan cheese, reserving the other half of each for serving. Mix to combine.

To make the ravioli, place teaspoons of the mushroom mixture on one side of each piece of the rolled pasta. Use a pastry brush to add a small amount of water between each teaspoon of mixture. Fold the other side of the pasta over to encase the filling. Use a ravioli cutter or pasta roller to cut each piece of ravioli. Set aside and repeat this process with the remaining sheet of pasta.

Place the basil pesto and cream in a small frying pan over medium heat. Stir to combine.

Bring a large saucepan of salted water to the boil. Once boiling, gently add the ravioli in batches and cook for 2-3 minutes or until the ravioli floats to the surface.

Transfer the cooked ravioli to the saucepan with the pesto sauce. Gently toss to coat.

Serve mushroom ravioli with fresh basil leaves, remaining toasted pine nuts and parmesan cheese.