Beef & Caramelised onion Ravioli with a creamy king mushroom sauce

This is a rich but delicious recipe, you don’t need much!

Will serve 2-3 people

Ingredients

1 x packet of Pick and Gather fresh Beef & Caramelised onion Ravioli (but this sauce could be used with any Pick & Gather fresh pasta or Fine Food of Margaret River dry pasta) If using plain pastas such as Fettuccine, use 2-3 sausages! for extra flavour.

450- 500ml Cream (Harvey Fresh or Bannister Downs both local creams) (I like saucy pasta)

3 Cloves Greenman Organic black garlic peeled (easily accessed out of garlic season as it is preserved garlic)

2 Tablespoons extra virgin olive oil – (Agonis Ridge Organic, Uralba Eco Farm, Karridale Olive Farm, Greenman Organics, Jersey Farm)

1 Spicy chorizo sausage from Jindong Free Range Pork (for subtle flavour) chopped roughly but finely

1 bag (approx 180-200g) Margaret River Mushrooms (by Indian Ocean Sea Salt/TUBB dips) sliced finely.

Handful of fresh herbs (from your garden or Oasis Hydroponics) – can be Thyme, Basil, Oregano and Parsley – (always parsley and any of the others will always be perfect).

Serve with a shaved/grated hard cheese such as Manchego by Cambray Cheese or Becorino by Heidi Cheese.

Method

This all takes about 15 or so minutes, so when you start, put a big pot of salted water onto boil.

  • Heat up your pan gently, when hot add the olive oil, and then the chopped up sausages… cook down to caramelise a little for 5 minutes;
  • Then add the sliced mushrooms, cook them down for 5 or so minutes, until they have some colour around their edges;
  • Add the cream and the chopped black garlic, cook down gently until the water in the cream has evaporated and the sauce becomes lovely and thick (don’t boil, only simmer otherwise the sauce will split);
  • You should be able to add the ravioli to the boiling water within five minutes of adding the cream to the pan. and that way the ravioli/ pasta should be ready at the same time the sauce becomes thick and beautiful.
  • Add the fresh herbs to the sauce, just moments before you serve the pasta.
  • This is best served with a mixed bitter greens salad (rocket, mustard greens, mezzuna, cos, chard) with a dash of good EV olive oil and a splash of local Cape Farm Shop Balsamic (white orange or shiraz are my two faves) (you can add all sorts (cherry tomatoes when in season, or right now in wintery spring fennel, beetroot & celery are all available at the market)

 

 

 

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