Mushroom ravioli & Burnt Butter Sauce

Add olive oil to a large fry pan on a medium heat. Add roughly chopped mushrooms and shallots to the pan and sauté until cooked. 

Remove from the heat and add the mushroom mix to the food processor, along with the ricotta and parmesan. Blend on high until mixture is smooth. 

Next, lay 32 wonton wrappers on the workbench. Place a heaped teaspoon of the mushroom filling in the centre of each wonton.

Brush the edges of the wonton wrapper with water, then top with a second wrapper, pressing edges to seal and pushing out as much air as possible. Allow to rest while you make the sauce.

To make the Burnt Butter Sauce 

Melt the butter in a large fry pan, add the garlic and sauté. Add the thyme leaves and sauté for a further minute or so.

Add 4 to 6 individual raviolis to a large pot of salted boiling water.  Cook each batch for just under a minute. Continue to use the same boiling water for each batch, keep the water continuously boiling.

As each batch cooks, use a large, flat, colander spoon to scoop the ravioli from the pan directly into the burnt butter sauce.

Gently toss the ravioli through the sauce and serve with a garnish of parmesan, grated lemon rind, parmesan and a drizzle of extra virgin or chilli oil.